KOTLET SCHABOWY (POLISH BREADED PORK CHOP)
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.
Provided by Allrecipes Member
Categories Polish Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- 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.
- Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g
CRISPY BREADED PORK CHOPS
With a salty, flavorful crust and juicy, tender meat in the center, these crispy breaded pork chops remind me of my grandmother's... so simple, yet so delicious! The perfect comfort meal when served with mashed potatoes and green beans.
Provided by NicoleMcmom
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
- Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
- Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
- Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
- Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).
Nutrition Facts : Calories 386.6 calories, Carbohydrate 21.1 g, Cholesterol 134.2 mg, Fat 22.8 g, Fiber 1.6 g, Protein 23.4 g, SaturatedFat 4.8 g, Sodium 1318.7 mg, Sugar 1.9 g
PORK CHOPS (KOTLET SCHABOWY)
I was brought up in a Polish Home and breaded our chops with flour. You can use breadcrumbs in the second coating if prefered. Lovely topped with with sauteed mushrooms and onions! The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful.
Provided by Rita1652
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
- Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
- Being sure not to over crowd the pan.
- Lower heat and cook for another few minutes until golden.
Nutrition Facts : Calories 353.2, Fat 21.9, SaturatedFat 7.6, Cholesterol 135.6, Sodium 105.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.2, Protein 25.7
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