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Kotlet Schabowy (Polish Breaded Pork Chop)

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"Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results."
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Ingredients

20 m servings 332 cals
Original recipe yields 2 servings (2 pork chops)

Directions

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  1. Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
  2. Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
  3. Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
  4. Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Footnotes

  • Cook's Note:
  • Fry pork chops in lard if preferred.

Nutrition Facts


Per Serving: 332 calories; 21.8 g fat; 15.2 g carbohydrates; 18.1 g protein; 124 mg cholesterol; 257 mg sodium. Full nutrition

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