Kotlety schabowe (Pork Schnitzel)

When you ask a Pole about Polish cuisine and its signature dishes there will always be a number of commonalities. Pork schnitzel, kotlet schabowy as we know it, is one of those dishes and has been a staple in all Polish homes. When I desire a taste of nostalgia, this is what I make.


Ingredients:

• 4 boneless pork chops
• 2 large eggs
• salt, pepper, garlic powder, paprika
• breading of choice (I use coconut flour, regular breading will do)
• frying oil (I use coconut oil)

You will need a tenderizing mallet, a gallon ziplock bag, and a frying pan.

Tenderize the pork chops on both sides and put in the baggie. In a small bowl, mix together the eggs and spices and add to the pork. Leave it marinating in the fridge for at least 3 hours. When ready to eat, bread both sides of each pork chop and pan-fry it until each side is a nice golden color.

Traditionally, it is served with mashed potatoes and sauerkraut, but the sky is the limit here. 

Enjoy!