Main
Kotlet Schabowy, Breaded Pork Cutlet
- Preparation time
- 30 min
- Servings
- 4 servings
Ingredients
4 servings
- Pork — to buy4 côtelettes désossées
- Salt — to buy1 pincée
- Pepper — to buy1 pincée
- Flour — to buy80 g
- Egg — to buy2 battus
- Chapelure — to buy150 g
- Butter — to buy30 g
- Olive oil — to buy2 c. à s.
- Potato — to buypour servir
Preparation
Place the boneless pork chops between two sheets of parchment paper and flatten with a rolling pin to about 1 cm/0.4 in thick.
Season generously with salt and pepper on both sides.
Set up three plates: flour in the first, beaten eggs in the second, breadcrumbs in the third.
Coat each cutlet: flour, tapping off the excess, then beaten egg, then breadcrumbs, pressing firmly so they stick all over.
Heat a generous amount of butter and oil together in a large skillet over medium-high heat.
Fry the cutlets for 4-5 minutes per side, until crisp, golden and cooked through.
Drain on paper towels and serve right away with steamed potatoes and coleslaw.