Kotlet Schabowy Recipe
Côtelette de porc panée servie avec patates et choucroute.
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Ingredients
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Main Ingredients
Sides
Method
Preparation of Kotlet Schabowy
- 1
Prepare the Pork Chops
Tenderize the pork loin chops by gently pounding them with a meat mallet until they are about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Set Up Breading Station
In three separate shallow dishes, place the flour in the first dish, the beaten eggs in the second, and the breadcrumbs in the third.
- 3
Bread the Chops
Dredge each pork chop in flour, shaking off excess. Dip into the beaten eggs, then coat with breadcrumbs, pressing gently to adhere.
- 4
Fry the Pork Chops
Heat vegetable oil in a large skillet over medium heat. Once hot, add the breaded pork chops and fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Preparation of Sides
- 5
- 6
- 7
Prepare the Sauerkraut
In a small saucepan, combine sauerkraut and caraway seeds. Heat over medium-low heat until warmed through, stirring occasionally.
