how to make  polish kotlet schabowy

Crispy texture Delicious  Easy and versatile

why you will love polish kotlet schabowy


- Place the pork chops between two sheets of plastic wrap or parchment paper on a sturdy surface. – Use a meat tenderizer to gently pound the pork chops until they are about 1/2 inch thick.

Step by Step

- add the pork chops a large bowl along with the marinade: milk, allspice, bay leaves, salt, pepper and onion - make sure they are fully submerged. – cover the dish with plastic wrap and refrigerate for at least 30 minutes, up to 4 hours

Step by Step

-prepare your breading station - in three separate bowls place the flour, beaten eggs, and pretzel bun breadcrumbs. - remove the pork chops from the marinade and pat them dry with paper towel - dredge each pork cutlet in the flour

Step by Step

- next dip the floured pork chops into the beaten eggs – finally, coat the pork chops in the pretzel breadcrumbs - cook the pork chops in an oil heated to 350F, 3-4 minutes per side - carefully remove them from the skillet and set aside on a wire rack to drain off any excess oil

Step by Step

-make sure to pound the meat thin and even - don't skip the marinade, it tenderizes and ads moisture to the meat - coat evenly on both sides - make sure the oil is hot enough to fry the kotlety - don't crowd the skillet  - set them on a wire rack to drain off any excess oil - experiment with different spice blends and fresh herbs

top tips for making polish kotlet schabowy

-serve as is, hot out of the pan - pair it with boiled potatoes, sauerkraut, beet salad, pickles or cabbage stew - add a dollop of mustard sauce - along with green salad and lemon wedges

How to best enjoy Polish Kotlet Schabowy