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Traditional Polish Kotlet Schabowy, Thin Bone-In Pork Loin Breaded and Fried, Served with Potatoes and Mizeria
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Poland
45 minutes
Serves 4
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Traditional Polish Kotlet Schabowy, Thin Bone-In Pork Loin Breaded and Fried, Served with Potatoes and Mizeria
One clear instruction at a time, with the full ingredient list and tips nearby.
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Step 1 of 7
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Begin by preparing the pork loin chops. Pound them gently with a meat mallet to flatten them evenly. Season both sides with salt and pepper.
Ingredients quick view
2 bone-in pork loin chops
1 cup all-purpose flour
2 large eggs
1 cup breadcrumbs
Salt to taste
Pepper to taste
Vegetable oil for frying
1 lb potatoes
2 medium cucumbers
1/2 cup sour cream
1 tablespoon dill, chopped
1 tablespoon vinegar
Tips quick view
Ensure the oil is hot enough before frying to achieve a crispy coating.
Using stale bread for the breadcrumbs can enhance the flavor of the coating.
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