Kotlet Schabowy

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy rolling pin, pound them until they are about 1/4 inch (0.6 cm) thick.

   Ongeveer 5 min

   Tip van de kok: Pounding them thinly ensures even cooking and tenderness.

2. 2

   Season both sides of the pounded pork chops generously with salt and black pepper.

   Ongeveer 1 min

3. 3

   Set up a breading station: place the all-purpose flour in a shallow dish, the beaten eggs in a second shallow dish, and the bread crumbs in a third shallow dish.

   Ongeveer 2 min

4. 4

   Dredge each pork chop in the flour, shaking off any excess. Then dip it in the beaten egg, ensuring it's fully coated. Finally, press it into the bread crumbs, making sure both sides are completely covered.

   Ongeveer 5 min

   Tip van de kok: Press firmly to adhere the bread crumbs well, this creates a crispier coating.

5. 5

   Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it shimmers, about 350°F (175°C). Ensure there is enough oil to cover about half the thickness of the cutlets.

   Ongeveer 2 min

   Tip van de kok: If the oil isn't hot enough, the breading will absorb too much oil and become greasy.

6. 6

   Carefully place two breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.

   Ongeveer 8 min

   Tip van de kok: The internal temperature should reach 145°F (63°C).

7. 7

   Remove the cooked cutlets from the pan and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil.

   Ongeveer 1 min

   Tip van de kok: This helps keep the cutlets crispy.

8. 8

   Repeat with the remaining pork chops, adding more oil if needed.

   Ongeveer 8 min

9. 9

   Serve immediately with your favorite sides like mashed potatoes, sauerkraut, or a fresh cucumber salad.