Kotlet Schabowy

Ingredients

Pork chops

4 (bone-in or boneless, about 1/2 inch thick)

Salt

1 teaspoon, divided

Pepper

1/2 teaspoon, divided

Flour

1/2 cup

Breadcrumbs

1 cup (preferably fresh or panko for extra crunch)

Eggs

2, beaten

Vegetable oil

1/2 cup (for frying)

Lemon wedges

for serving

Instructions

1. Place the pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. This helps tenderize the meat and allows for even cooking.
2. In a shallow dish, beat the eggs with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
3. In another shallow dish, combine the breadcrumbs, flour, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well to ensure an even coating.
4. Dip each pork chop into the beaten eggs, allowing any excess to drip off, then coat it in the breadcrumb mixture, pressing firmly to adhere. Make sure each chop is thoroughly coated for maximum crunch.
5. In a large skillet, heat the vegetable oil over medium heat until shimmering. To test the oil, drop a small amount of breadcrumbs in; if it sizzles, it's ready.
6. Carefully add the breaded pork chops to the skillet, ensuring not to overcrowd the pan. Cook for about 3-4 minutes per side, or until they are golden brown and cooked through (internal temperature should reach 145°F or 63°C).
7. Transfer the cooked pork chops to a paper towel-lined plate to drain excess oil.
8. Serve the Kotlet Schabowy hot with lemon wedges on the side, allowing guests to squeeze fresh lemon juice over their cutlets for added brightness.