What the English call a schnitzel is ‘kotlet‘ in Polish, whilst a ‘sznycel’ uses minced meat and is a different beast entirely. Confused? Never mind, just enjoy this popular Polish dinner, served with mashed potatoes and white cabbage.
Photo: Matthäus Unger/Flickr (file)
4 boneless pork chops ½ inch thick
Freshly ground black pepper,
2 eggs beaten
¾ cup fine dry bread crumbs
300 ml Sunflower oil for frying pan
- Use a meat mallet to pound the pork cutlets to about ¼ inch thickness. Sprinkle both sides with salt, pepper and paprika.
- Set 2 shallow bowls. One with whisked eggs and second with bread crumbs.
- Heat the oil in a large skillet on medium high heat until a breadcrumb sizzles. Dip the cutlets first in in the egg mixture, and then into the mixture of bread crumbs, pressing crumbs in to coat. Fry them for 4 minutes on each side until golden brown.
Recipe: Alina Pawlewicz