Kotlet Schabowy

Ingredients

• 4 bone-in pork loin chops (about 200g each), 1.5cm thick
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup fine dried breadcrumbs
• 4-5 tbsp lard or clarified butter, for frying
• Lemon wedges, for serving (optional)

Before you cook

• Place each pork chop between two sheets of plastic wrap or inside a sturdy bag
• Pound each chop with a meat mallet to an even 1/4-inch (about 0.7cm) thickness
• Season both sides of each pounded chop with salt and pepper
• Set up three shallow dishes: one with flour, one with the beaten eggs, and one with the breadcrumbs

Steps

1. Dredge a pork chop in the flour, coating both sides and shaking off the excess
2. Dip the floured chop into the beaten egg, coating it completely
3. Press the chop into the breadcrumbs, coating both sides evenly and patting off any loose crumbs
4. Repeat the breading with the remaining chops
5. Melt the lard in a large skillet over medium heat until it shimmers
6. Lay two breaded chops into the hot fat without crowding the pan
7. Fry for 3-4 minutes, until the underside is deep golden brown
8. Flip each chop and fry for another 3-4 minutes, until golden and cooked through
9. Lift the cutlets onto a wire rack to drain
10. Add more lard to the pan if needed and fry the remaining chops the same way
11. Serve the cutlets hot with lemon wedges on the side