Best 3 Pork Chops Kotlet Schabowy Recipes
**Pork Chops, Kotlet Schabowy: A Polish and Ukrainian Delight**
Pork chops, also known as kotlet schabowy in Polish and Ukrainian cuisine, are a delectable dish that has gained popularity worldwide. These tender and juicy chops are traditionally made with bone-in pork loin or rib chops, coated in seasoned bread crumbs, and pan-fried or baked until golden brown. The result is a crispy exterior that yields to a succulent and flavorful interior, often served with various sides and sauces.
Within this article, you'll find a collection of appetizing pork chop recipes that cater to diverse tastes and preferences. Whether you're a fan of classic preparations or looking for innovative twists, these recipes offer a culinary journey that will surely satisfy your cravings. From the traditional Polish kotlet schabowy to variations that incorporate different herbs, spices, and cooking techniques, there's something for every pork chop enthusiast.
So, prepare to tantalize your taste buds and embark on an exploration of flavors with our carefully curated pork chop recipes. Whether you're a seasoned cook or just starting your culinary adventure, these recipes will guide you through the process of creating mouthwatering pork chops that will impress your family and friends at any occasion.
TRADITIONAL POLISH PORK CUTLETS SCHABOWY RECIPE
This authentic Polish pork cutlets recipe produces some really tender and juicy meat that you will love! Serve the schabowy breaded pork cutlets for dinner with mizeria and rosol!
Provided by Karolina Klesta
Categories Pork
Time 8h30m
Number Of Ingredients 9
Steps:
- Wash the pork chops, trim them of fat, and slice into 1/2″ thick cutlets (you will get about 5-6 from 1.5 lbs of pork chops).
- Pound the cutlets with a meat mallet until they are about 1/8″ thick. If you want to prevent splattering, put the cutlets in the plastic bag before pounding.
- Peel and slice an onion.
- Put the cutlets, onion, and the milk into the bowl, cover with foil or plate and leave in the fridge for at least 2 hours (ideally overnight).
- Dry the cutlets using paper towels. Throw away the onion and the milk, you won't need them anymore.
- Rub the cutlets with a bit of salt and pepper, each side. Alternatively, season the eggs with salt and pepper.
- Prepare 3 bowls (or the deep plates): beat and whisk the eggs (using the fork) in the first one. Place the flour in the second. The third bowl is for the breadcrumbs.
- Coat each cutlet in the flour. Next, dip it in the egg mixture. Finally, coat it in the breadcrumbs.
- Fry on the hot oil or lard, 3-4 minutes each side.
- If you cook more cutlets, be sure to use new fat every time (clean the pan after each frying).
- After frying, place the cutlets briefly on a plate lined with paper towels to drain off excess fat.
Nutrition Facts : Calories 459 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 185 milligrams cholesterol, Fat 22 grams fat, Fiber 1 grams fiber, Protein 39 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
POLISH BREADED PORK CUTLETS (KOTLETY SCHABOWY)
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Steps:
- Gather the ingredients.
- Pound pork between 2 pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
- Dredge cutlets in flour, then the egg-water mixture, then breadcrumbs or panko breadcrumbs. Allow cutlets to dry for 10 minutes before frying.
- Heat shortening or oil to a depth of 1 inch in a large skillet over medium-high heat. Fry 1 at a time by placing cutlets top-side down into the pan.
- Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 F) covered with foil and repeat with remaining cutlets.
- Serve warm with applesauce, boiled potatoes, and a green vegetable such as Brussels sprouts , if desired.
Nutrition Facts : Calories 925 kcal, Carbohydrate 87 g, Cholesterol 159 mg, Fiber 4 g, Protein 52 g, SaturatedFat 15 g, Sodium 823 mg, Sugar 4 g, Fat 40 g, ServingSize 4 pork cutlets (4 servings), UnsaturatedFat 0 g
PORK CHOPS (KOTLET SCHABOWY)
I was brought up in a Polish Home and breaded our chops with flour. You can use breadcrumbs in the second coating if prefered. Lovely topped with with sauteed mushrooms and onions! The rib chops are located next to the blade chops at the rib end of the loin. They contain some fat but are tender, juicy and very flavorful.
Provided by Rita1652
Categories Pork
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Pound out the pork chops until fairly thin. Season with salt, pepper, garlic powder and marjoram. Set aside. On separate plates, pour flour & egg . Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. then back into flour, ensuring even coating.
- Heat oil and butter in a large frying pan. When very hot, add the pork and cook over high heat for 3-5 minutes on each side.
- Being sure not to over crowd the pan.
- Lower heat and cook for another few minutes until golden.
Nutrition Facts : Calories 353.2, Fat 21.9, SaturatedFat 7.6, Cholesterol 135.6, Sodium 105.5, Carbohydrate 11.7, Fiber 0.4, Sugar 0.2, Protein 25.7
Tips:
- Use thin-cut pork chops for a quicker cooking time and more tender result.
- Pounding the pork chops helps to tenderize them and makes them more evenly cooked.
- Season the pork chops generously with salt and pepper before cooking to enhance their flavor.
- Use a large skillet or griddle to cook the pork chops in a single layer to prevent overcrowding and ensure even cooking.
- Cook the pork chops over medium-high heat until they are golden brown and cooked through, about 3-4 minutes per side.
- Allow the pork chops to rest for a few minutes before serving to allow the juices to redistribute and make them more tender.
- Serve the pork chops with your favorite sides, such as mashed potatoes, rice, or roasted vegetables.
Conclusion:
Pork chops are a versatile and delicious cut of meat that can be cooked in a variety of ways. The kotlet schabowy recipe is a classic Polish dish that is easy to make and always a crowd-pleaser. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy weeknight meal, give kotlet schabowy a try!
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