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- Meat and poultry
- Cuts of pork
- Pork chop
Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thin as you can for best results.
7 people made this
- 2 boneless pork chops
- 1 egg
- 1 tablespoon plain flour
- 5 tablespoons breadcrumbs
- salt and freshly ground black pepper to taste
- vegetable oil (or lard) for frying
MethodPrep:10min ›Cook:10min ›Ready in:20min
- Pound the chops as thin as you can, turning it over from time to time.
- Sprinkle with salt and pepper; set aside.
- Whisk the egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl. Use a third bowl for the flour.
- Cover the chops well in flour, then dip in the egg, followed by breadcrumbs. Shake off excess coating.
- Heat oil in a large pan over medium-high heat; add breaded chops and fry until golden brown on one side. Flip them over and fry on the other side.
Reviews & ratingsAverage global rating:(15)
Traditional Polish Pork Cutlets Schabowy Recipe
When you ask any Pole about the traditional dinner, the first dish that pops into anyone’s head is rosol and schabowy with mashed potatoes. While you can find my chicken soup recipe on the blog, I haven’t shared here the authentic Polish pork cutlets recipe yet!
Traditionally, rosol and kotlety schabowe with mashed potatoes are being served for a dinner every Sunday. The family gathers together after the mass to celebrate this free day.
Believe it or not, the sound of pounding the cutlets with a meat mallet is what you can still hear in the block of flats every Saturday evening or Sunday morning.
Slimming World Syn Free Polish Breaded Pork Chops
A Polish pork chop was a regular family meal in our house and inspired by my Auntie Krystina. She's actually my Mum's best friend and I'd been brought up calling her Auntie (and she's Polish).
It's also a lovely comforting recipe that I've been missing since I left home, I though it was about time I made a Slimming World version of it.
It's incredibly simple. Very similar to KFC style chicken nuggets but is in fact, so much quicker. You'll have a dinner ready for everyone before you know it.
A Polish chop as I know it, is tenderised pork chops, flattened in to thin steaks for quick frying and traditionally covered in bread crumbs.
You can add whatever seasoning you wish, but what I hadn't realised until I called my Mum to tell her what I'd made, that all this time, she'd used a hack of dried stuffing.
I just kept it simple, using wholemeal breadcrumbs and some seasoning. I'm sure it's a recipe I'll have fun tweaking over time with a pinch pf this here and a dash there.
And it's even better knowing it's syn free using half of each person's Healthy Extra B.
Have you made a Polish chop before and not realised? (Apparently called a Kotlet Schabowy). I just wish I'd made this so much sooner instead of just cooking chops as part of a meal that covered in gravy. Although I do love gravy!
Why not tag me in an Instagram pic (@TastefullyVikkie) if you loved it, so I know you made it!
Polish Chicken-fried Pork
- About 1 lb of boneless pork loin*
- 3/4 cups of bread crumbs
- 2 eggs
- Salt & pepper
- About 1/3 cups of oil for frying
- Meat tenderizer
Pound each pork loin to about 1/4 inch / 0.5 cm thickness. I like my pork chops relatively small, so after pounding it out, I cut each one in half. Sprinkle each cutlet with salt and pepper on each side.
Place eggs in a shallow bowl and whisk with a fork. Place bread crumbs in another shallow bowl.
Heat about 3 tbs of oil in a large pan. Place each pork chop in the egg to cover, then in bread crumbs. Fry for about 2-3 minutes on each side on medium heat, until golden brown.
* I purchase my pork sliced into 3 relatively thick pork chops that weighed about 1 lb total.
I like kotlety schabowe served with potatoes and a side of a cold salad, like cold beet root salad or mizeria .
Breaded Pork Chops
If you love other classic Southern fare like fried chicken or chicken fried steak, you’ll love these breaded pork chops. After all, they work on basically the same principle: it’s meat dipped in flour, then fried. And like any good Southern fried dish, it’s topped off with deliciously decadent cream gravy.
To make these really good, you want to choose the best-looking pork chops you can find. The thicker, the better. Then you’re going to add spices to some flour. Dredge the pork chops through a beaten egg, flour, and bread crumbs, and then fry ‘em up in hot oil in a pan. It sounds so simple but the results are truly impressive.
The cream gravy is really the perfect choice to top off these perfectly fried pork chops. Cream gravy is comfort food to me. That’s one of my favorite things I learned from my Grandma. Not only did she teach me how to make cream gravy (and boy, is it easy) but she also taught me the importance of always having some on hand.
Grandma loved cream gravy and she always had some in her house. She used it for putting on everything from toast at breakfast to mashed potatoes. Speaking of mashed potatoes, I think they are a logical choice for a side dish to serve with these breaded pork chops.
Ingredients for making Baked Pork Chop and Sausage Casserole
- Links of Italian Sausage
- Boneless Thick Cut Pork Chops (center cut)
- Cubed Potatoes
- Spring of Rosemary, fresh parsley, basil, oregano to taste
- Sliced Bells Peppers
- Salt and Pepper to taste
- Italian Style bread crumbs
- Granulated Garlic Powder
- Whole clean Garlic Cloves
- Romano Cheese
- Olive Oil
- Pinot Grigio or other white wine (substitute chicken broth for wine)
- 1 (1 pound) loaf stale French bread, cut into 1 inch cubes
- 1 cup milk
- 2 tablespoons butter
- 1 onion, finely chopped
- 1 tablespoon chopped fresh parsley
- 2 eggs
- ½ teaspoon salt
- 1 pinch ground black pepper
- ½ cup dry bread crumbs (Optional)
Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes.
Meanwhile, melt the butter in a skillet over medium heat. Add the onions cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky.
Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter.
Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
Ingredients for Breaded Pork Chops
One of the greatest things about this dish is that it is made with all pantry staples. As long as you can go to the grocery store to grab some pork chops, you should have everything else you need on hand at home!
Another one of my favorite things about this recipe is that the breaded pork chops are the perfect blank slate for whatever type of dinner you want to prepare: if you want a simple meat and potatoes type meal – breaded pork chops and mashed potatoes.
If you’re looking for a more Italian inspired meal – cook up some pasta and mix the pork chops with your favorite sauce! The possibilities are endless! Here’s what you’ll need:
- Thin-cut boneless pork chops
- Italian breadcrumbs
- Grated parmesan cheese
- Onion powder
- Garlic powder
- Lemon juice
- Olive oil
2 Tablespoons all-purpose flour
4 egg whites
1 Tablespoon Worcestershire sauce
⅛ teaspoon hot pepper sauce
¾ cup seasoned dry bread crumbs
3 Tablespoons grated Parmesan cheese
½ teaspoon dried thyme
1 teaspoon salt
½ teaspoon paprika
6 boneless pork loin chops (½ inch thick and 4 ounces each)
Refrigerated butter-flavored spray
1. Place flour in a shallow dish.
2. In another shallow dish, beat the egg whites, Worcestershire sauce, and hot pepper sauce.
3. In a third dish, combine the seasoned bread crumbs, Parmesan cheese, thyme, salt and paprika.
4. Coat pork chops with flour. Dip into egg mixture, then coat with crumb mixture.
5. Place coated pork chops on a plate cover and refrigerate for 1 hour.
6. After pork chops are chilled, place them in a 13 inch baking dish coated with cooking spray.
7. Spritz each pork chop evenly with butter-flavored spray.
8. Bake, uncovered, at 350°F for 25 to 30 minutes or until juices run clear.
8 grams fat (3 grams saturated fat)
74 mg cholesterol
372 mg sodium
12 grams carbohydrate
.5 grams fiber
29 grams protein
Hunter’s Pork Chops
Pork Chops. Breaded. Fried. Gravy. Mushrooms. Creamy.
Another Daring Gourmet original: “Hunter’s Pork Chops.”
The term “hunter” is inspired by the German word for hunter, Jäger. In Germany Jäger sauce is very popular, often served with a kind of Schnitzel known as Jäger Schnitzel thin breaded veal cutlets fried and served with a dark mushroom sauce. This recipe is for breaded fried pork chops and is accompanied by a creamy version of this popular German mushroom sauce.
Simple, quick, and thoroughly enjoyable.
Rub the pork with salt and pepper.
Fill a bowl with buttermilk and fill a plate with flour.
Dip the chops in the buttermilk and coat on both sides. Let the excess drip off.
Dredge the pork chops in the flour, coating both sides. Repeat the process, buttermilk then flour, for an extra thick breaded coating.
Heat some vegetable oil on medium high in a heavy skillet. Once the oil sizzles when you flick a drop of water in it, place the pork chops in the skillet.
Brown the pork chops on both sides, about 3-4 minutes per side. Remove the chops and set aside.
Drain all but a couple of teaspoons of the oil. Melt the butter in the skillet, add the flour and whisk constantly for about 3-4 minutes, or until the mixture has become a rich caramel brown. This step is absolutely crucial, because this is what will give your sauce that rich, delicious flavor.
Add the milk, paprika and beef bouillon cubes and continue to whisk to combine until the sauce begins to simmer and thicken.
Add the sliced mushrooms and stir to combine. Let the sauce simmer for another 4 minutes, stirring occasionally.
Nestle the pork chops in the sauce, the tops remaining exposed. Cover, reduce the heat to low, and simmer for 10-15 minutes or until the pork chops are no longer pink in the middle. While the chops are simmering, occasionally give the sauce a stir to prevent burning.
Place the chops on individual plates and spoon the sauce over them. Serve immediately.