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!
A friend of mine was doing a cooking challenge and was looking for something that's easy to cook, that will reheat quickly, and that tastes great. When she showed me this dish I fell in love and cooked it as soon as possible. It's easy, delicious, and I can't stop eating it when I make it.
Ingredients:
- 1 lbs raw sausage of choice (I buy Sprouts' green chile chicken sausage)
- 1 bag of Cole slaw mix (at least 16oz or more)
- 3 cloves of garlic, minced
- 1 tbs grated ginger
- 1/2 cup soy sauce of choice
- green onion, chopped
You will need a large frying pan or a wok.
-
Brown the sausage in the pan while making sure it's nice and separated.
- Add garlic and ginger, and stir until it all crystallizes.
- Add the Cole slaw mix and saute until the cabbage has softened to your liking.
- Add soy sauce, toss it around to cover everything, and remove from heat.
- When serving, sprinkle a whole bunch of chopped green onion as garnish.
Enjoy!
