Kotlet Schabowy is a Polish method of making pork cutlet covered with breadcrumbs much like a schnitzel, made from pork tenderloin or pork slice. Breaded and fried pork cutlets are popular at Polish tables. This Polish food is simply a pork cutlet in a covering, dished up with potatoes (often chips) and veggies or a stewed shredded white cabbage bed.
Each serving of kotlet schabowy includes 2 milligrams of iron, 420 milligrams of potassium and trace quantities of folate, calcium, magnesium, manganese, vitamin A, vitamin D and zinc.
This is closely relevant with a schnitzel. The history of Polish kotlet schabowy go back to the 19th century. The very first composed dish testifying its presence can be discovered in a cookbook from 1860 by Lucyna Cwierczakiewiczowa. Served hot, Kotlet schabowy can be accompanied with mashed potatoes, rice, pasta, pierogi, fried mushrooms, prepared cabbage, salads or coleslaw. The rib chops lie beside the blade chops at the rib end of the loin. They include some fat however are tender, juicy and really tasty.
Ingredients
� 3 heaped tablespoons plain / all-purpose flour� 1 free range egg
� 3 heaped tablespoons fresh breadcrumbs
� 4 organic pork steaks
� Sea salt and freshly ground black pepper
� Oil for frying, a light vegetable oil is best
Directions
1. Take a clean slicing board and lay your pork steaks or chops on the board.2. Cover with clingfilm and with a rolling pin, bash the steaks up until then are fairly thin.
3. Sprinkle sea salt and newly ground black pepper over the top, turn them over and season the opposite.
4. Take 3 little plates.
5. Put the flour on one, the egg on the second (beat gently with a fork) and the breadcrumbs on the third plate.
6. Dip each pork steak first of all into the flour, ensuring it is uniformly covered all over, then into the egg, then into the breadcrumbs.
7. Heat a tablespoon or more of oil in a fry pan and place the pork chops into the pan.
8. You may have to do this in 2 batches -- do not overcrowd the pan.
9. Cook each pork steak for 5-6 minutes on each side, up until golden and crispy.
10. Considering that the pork steaks ought to be rather thin, they should not take long to prepare.
11. Make certain they are cooked through prior to serving.
