Poland

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Kotlet schabowy
This traditional breaded pork cutlet is a tasty choice anytime and anywhere in Poland. Quite similar to Austrian Wiener Schnitzel, it is usually served with mashed potatoes and sauerkraut. In some restaurants it can also be accompanied with pickled cucumbers (gherkins) or beetroot salad. Kotlet schabowy is a typical Polish main course for the Sunday dinner.
Recipe: Kotlet schabowy
0.5 kg Pork Loin or (4 thick slices)
Bread Crumbs
2 Eggs
Flour
Salt and Pepper
Oil
Slice the pork into four cutlets and pound them out until they are 1.5 cm thick. Season with salt and pepper. Put the eggs into one bowl and beat them. In a plate, put some flour and in another, bread crumbs. Put every cutlet in flour, then dip into egg and put into bread crumbs. The crumbs should cover the cutlet from both sides. Heat the oil in the frying pan and put the cutlets. After some 5-10 minutes they should get golden brown. Then, turn them and fry from the other side.
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