Classic Polish pork schnitzel is a dish that has been present on tables throughout Poland for years. Tender pork loin breaded in breadcrumbs, fried to a golden color, served with boiled potatoes and a fresh cabbage salad. This traditional dish combines simplicity and a bold flavor that will surely satisfy even the most discerning gourmets.
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Wash and peel the potatoes, then cut them into cubes and cook in salted water until tender.
Pound the pork loin into thin cutlets about 1 cm thick. Season with salt and pepper on both sides.
Prepare three plates: one with flour, the second with beaten egg, and the third with breadcrumbs. Coat the cutlets in flour, then in egg, and finally in breadcrumbs.
Heat oil in a pan. Fry the cutlets over medium heat until golden brown on both sides, about 3-4 minutes on each side.
Chop the cabbage and mix it with salt, pepper, and a little oil. Set aside for a few minutes to let the flavors meld.
Pork schnitzel is one of the most popular dishes in Poland, and its history dates back to the 19th century when German influences began to be introduced into Polish cuisine.
Serve the pork chop on warm plates to maintain its crispiness. You can add fresh dill or parsley as a garnish. It pairs perfectly with beetroot or horseradish sauce.
Store leftover pork chops in an airtight container in the refrigerator for up to 3 days. You can also freeze them for up to 2 months. It's best to reheat them in a pan to maintain the crispiness of the coating.
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