Kotlet Schabowy (Polish Breaded Pork Cutlet)

Instructions

1. Place one pork chop at a time between sheets of parchment paper or plastic wrap. Pound gently with a meat mallet or rolling pin until about 6 mm thick. Keep the thickness even so the cutlets cook quickly.
2. For a more tender cutlet, place the pork in a shallow dish with the milk and sliced onion. Cover and refrigerate for 1–2 hours, or up to overnight. This step is traditional in many Polish home kitchens but optional.
3. Remove the pork from the milk if soaked. Pat the cutlets very dry with paper towels and discard the milk and onion.
4. Season both sides of the pork with the salt and black pepper.
5. Set up three shallow dishes: flour in the first, eggs beaten with water or milk in the second, and breadcrumbs in the third.
6. Dredge each cutlet lightly in flour, shaking off the excess. Dip into the egg mixture, then coat well with breadcrumbs. Press gently so the crumbs cling without forming a heavy crust.
7. Place the breaded cutlets on a tray and let them rest for 10 minutes. This helps the coating stay put once it hits the pan.
8. Heat the oil, lard, or clarified butter in a large skillet over medium-high heat. The fat should shimmer but not smoke. Use enough fat to generously cover the bottom of the pan generously.
9. Fry the cutlets in batches for 3–4 minutes per side, until deep golden brown and cooked through. Do not crowd the pan, or the crust will steam instead of crisp.
10. Transfer the cutlets to a wire rack or paper towel-lined plate. Add the butter to the pan near the end if using, then spoon a little over the cutlets for extra flavor.
11. Serve hot with boiled potatoes, mashed potatoes, mizeria, cabbage salad, sauerkraut, or pickles. Add lemon, parsley, or dill if desired.