Polish-Style Breaded Pork Cutlets

Ingredients

• 4 boneless pork chops (about 1 inch thick) 4 boneless pork chops (about 1 inch thick)
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 2 large eggs, beaten 2 large eggs, beaten
• 2 cups (200g) breadcrumbs 2 cups (200g) breadcrumbs
• 1 teaspoon garlic powder 1 teaspoon garlic powder
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 35g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.
2. 2.
   In three separate shallow bowls, place the flour, beaten eggs, and breadcrumbs mixed with garlic powder, paprika, salt, and pepper.
3. 3.
   Dredge each pork chop in the flour, shaking off any excess. Dip it into the beaten eggs, allowing any excess to drip off. Finally, coat the chop thoroughly with the breadcrumb mixture, pressing gently to adhere.
4. 4.
   Heat vegetable oil in a large skillet over medium heat. Fry the breaded pork chops for about 4-5 minutes per side, or until golden brown and cooked through.
5. 5.
   Transfer the cooked cutlets to a paper towel-lined plate to drain excess oil.
6. 6.
   Serve the Polish-Style Breaded Pork Cutlets hot with mashed potatoes and sauerkraut.

Treat your ingredients with care...

• Pork chops — Pound the pork chops evenly to ensure they cook evenly and become tender.
• Breadcrumbs — For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
• Vegetable oil — Use a neutral-flavored oil with a high smoke point, such as canola or sunflower oil, for frying.

Tips & Tricks

• To ensure a crispy crust, refrigerate the breaded pork chops for 30 minutes before frying.
• If you prefer a spicier flavor, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the cutlets with a wedge of lemon for a refreshing citrus twist.
• For a healthier alternative, you can bake the breaded pork cutlets in the oven at 400°F (200°C) for about 20 minutes, flipping them halfway through.

Serving advice

Serve the Polish-Style Breaded Pork Cutlets with a generous dollop of creamy mashed potatoes and a side of tangy sauerkraut. Garnish with fresh parsley for a pop of color.

Presentation advice

Arrange the golden-brown cutlets on a platter, placing a small mound of mashed potatoes alongside each one. Add a vibrant touch by garnishing with a sprig of fresh parsley. Serve the sauerkraut in a separate bowl to allow guests to help themselves.