Polish breaded pork chop

    20 min

    Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thin as you can for best results.

    7 people made this

    Serves: 2 

    • 2 boneless pork chops
    • 1 egg
    • 1 tablespoon plain flour
    • 5 tablespoons breadcrumbs
    • salt and freshly ground black pepper to taste
    • vegetable oil (or lard) for frying

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Pound the chops as thin as you can, turning it over from time to time.
    2. Sprinkle with salt and pepper; set aside.
    3. Whisk the egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl. Use a third bowl for the flour.
    4. Cover the chops well in flour, then dip in the egg, followed by breadcrumbs. Shake off excess coating.
    5. Heat oil in a large pan over medium-high heat; add breaded chops and fry until golden brown on one side. Flip them over and fry on the other side.

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