Kotlet Schabowy (Polish Breaded Pork Chop)

01Method

1. 1

   Lay the pork chops between two sheets of heavy plastic wrap on a firm surface. Use the flat side of a meat mallet to pound them until very thin, turning as needed. Season both sides with salt and pepper.

2. 2

   Spread the flour on a flat plate. Beat the egg in a shallow bowl. Put the breadcrumbs in a second shallow bowl.

3. 3

   Coat each chop in flour, then submerge in the beaten egg, and finally press into the breadcrumbs to cover both sides evenly. Give each chop a gentle shake to remove any loose coating.

4. 4

   Warm the oil in a large skillet over medium-high heat. Add the breaded chops and fry until deep golden brown, about 5 minutes per side.