Kotlet Schabowy a.k.a Tonkatsu.
Every cuisine has some version of pork cutlet, so you can't go wrong with this meaty staple--crispy on the outside and juicy in the inside. Even though the recipe I use is supposedly Polish (kotlet schabowy), it always ends up tasting Japanese (tonkatsu). It's good either way--Yo smothers it in tonkatsu sauce and Piotrek pours on the ketchup. I like it with cheese and sauted mushrooms on top. Want it Polish style? Serve with mashed potatoes. Asian? Rice, baby.
Ingredients:
- However many pork chops you want (center-cut, boneless is good, but bone-in is OK)
- a few eggs (beaten well)
- flour for coating
- breadcrumbs
- salt/pepper/garlic powder/Polish meat seasoning
- oil for frying (enough to coat bottom of pan)
1) Pound the pork chops with a meat tenderizer or your nearest wine bottle.
2) Season both sides.
3) Coat both sides in flour.
4) Dip both sides in egg mixture.
5) Cover with an even coat of breadcrumbs.
6) Fry on each side on high heat for about 3 minutes. Cover and turn down heat to finish cooking. Cook about another 3-4 mins each side.
3 comments:
TONK!
add chicken noodle soup (rosol) and you end up having a typical sunday dinner, good for you, girl!
as appetizing as the pork looks, your giant foot makes me not want to eat!
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