Recipe for: Pork chop with potatoes (classic, homemade) - photo 1
← Recipes

Recipe for: Pork chop with potatoes (classic, homemade)

Main dishes Regional Cuisine of Poland Lunches 60 min Medium 21 wyświetleń ~27.25 PLN - (0)
Rate:
(0)
Start Cooking

Description

Traditional Polish pork cutlet: a breaded and fried piece of pork loin served with buttery potatoes and fresh parsley. This dish comes from Central European tradition (similar to the Viennese schnitzel) and is a symbol of Sunday dinner in Poland. In this version, I teach step by step how to evenly slice and pound the meat, how to set up the breading station, how to properly check the temperature of the fat, and how to cook the potatoes so they are fluffy and not overcooked. Qualities: crispy, evenly browned crust, juicy interior of the pork, and delicate potatoes with butter and fresh parsley. Serve immediately after frying, optionally with a wedge of lemon and a cabbage salad or cucumber salad.

Ingredients Used

Ingredients (11)

Servings:
4
  • Pork loin 600 g
  • Wheat flour 120 g
  • Chicken egg 2 szt. (~120 g)
  • Breadcrumbs 120 g
  • Rapeseed oil 45 g
  • Potatoes 5.3 szt. (~800 g)
  • Butter 40 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek (~15 g)
  • Lemon 1.3 szt. (~100 g)
💰 Szacowany koszt dania: ~27.25 PLN (6.81 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat

1

Prepare the pork loin: place the pork loin on a cutting board and divide it into 4 equal portions (about 150 g each). If the piece has uneven thickness, trim the edge so that each portion is of similar size. Place each portion between two sheets of plastic wrap or put it in a meat bag.

Ingredients: Pork loin
Use a sharp knife for even division and a board measuring at least 30×20 cm. The foil will prevent splattering of the meat and damage to its structure while pounding.
2

Gently pound the chops with the flat side of a meat mallet: keep the mallet close to the surface and strike with moderate force so that the chop flattens to a thickness of about 4-6 mm. Do not pierce the meat; stop when the edges become thinner and the center is still slightly meaty.

Ingredients: Pork loin
Use a meat mallet with a flat side. If you don't have a mallet, use the bottom of a saucepan. When pounding, keep your hand away from the edge of the mallet to avoid injury.
3

Season both sides of each cutlet with salt and freshly ground pepper. Sprinkle the salt evenly — use about 1 g of salt (a small pinch) per side the first time; you can add more salt later to the potatoes.

Ingredients: Pork loin, Salt, Black pepper
Use your hands to evenly distribute the salt when seasoning. Don't assume that more salt = better; it's easier to add more later.

Breading and Frying

4

Prepare your breading station: in one shallow dish, pour flour, in the second beat the eggs with a fork until the white and yolk are combined, in the third spread out the breadcrumbs. Coat each cutlet in turn: first in flour (shake off the excess), then in the egg (fully immerse), and finally in the breadcrumbs — gently press the breadcrumbs onto the meat to ensure the coating sticks.

Ingredients: Pork loin, Wheat flour, Breadcrumbs
Użyj trzech płaskich talerzy lub dużych misek. Widelcem ubij jajka w szerokim naczyniu, żeby łatwo zanurzyć kotleta. Jeśli panierka odpada, lekko dociśnij palcami, ale nie trzymaj zbyt długo, bo panierka stanie się zbita.
5

Heat a pan over medium heat. Pour in the rapeseed oil to cover the bottom with a thickness of about 3-4 mm (for me, that's about 3 tablespoons = 45 g). Check the temperature: toss in a bit of breadcrumbs — if it sizzles and browns quickly, the fat is ready (~170-180°C).

Ingredients: Breadcrumbs, Rapeseed oil
Use a 26-28 cm non-stick or cast iron skillet. Do not overheat the oil (smoke indicates too high a temperature). Use a candy thermometer if you have one (170-180°C is ideal).
6

Fry the cutlets in batches (not too tightly in the pan): for 3-4 minutes on each side until the coating is golden-brown and crispy. Turn gently with a spatula. After frying, transfer to a plate lined with paper towels to drain excess fat. The center of the cutlet should be slightly pink when cut, and the juices clear — this is a sign of a juicy center.

Ingredients: Pork loin, Wheat flour, Breadcrumbs, Rapeseed oil
Use a wide spatula to flip. Frying at too high a heat will burn the coating before the meat is cooked; at too low a heat, the coating will soak up the fat. If you have a meat thermometer, the internal temperature should be around 65-70°C for pork loin.

Potatoes

7

While the cutlets are frying, prepare the potatoes: peel the potatoes (if they are young, you can leave the skin on), cut them into pieces of similar size (about 3 cm). Transfer to a pot and cover with cold water so that the water covers them by about 2 cm. Add 8 g of salt (about 1 teaspoon) to the water.

Ingredients: Salt
Start cooking the potatoes in cold water — this ensures even cooking. Use a large pot so the potatoes have space and do not boil over.
8

Bring water to a boil over high heat, reduce the heat to medium, and cook the potatoes for 18-22 minutes depending on the size of the pieces. Check with a fork: if it goes smoothly into the center and the potato breaks apart slightly with light pressure, they are ready.

The time depends on the variety and size of the pieces. Do not overcook — the potatoes should be soft but not mushy. Use a lid while bringing to a boil, then uncover to avoid boiling over.
9

Drain the potatoes and set the pot aside uncovered for 1 minute to allow any remaining water to evaporate. Then add the butter and shake the pot vigorously or gently mash with a potato masher — you want the potatoes to be fluffy, slightly broken up, not completely smashed.

Ingredients: Butter
Use a potato masher or a wooden spoon. If you want a smooth puree, use a potato ricer and add a bit of milk; here we keep a slightly chunky texture.
10

Chop the parsley finely (if using) and add it to the potatoes. Mix and season to taste with additional pinches of salt and pepper if needed. The potatoes should be creamy, slightly buttery, and fragrant with parsley.

Ingredients: Salt, Black pepper, Parsley
Use a small cutting board and a sharp knife to chop the parsley. Additionally, you can add a tablespoon of sour cream or milk if the potatoes are too dry.

Additions and serving

11

Arrange a portion of potatoes on the plates next to one pork chop. If you are using lemon, serve a wedge next to the chop and gently squeeze just before eating. You can add coleslaw or cucumber salad as a fresh contrast.

Ingredients: Pork loin, Parsley, Lemon
Use a flat dinner plate with a diameter of 24–28 cm. Serve the cutlet immediately after draining so that the coating remains crispy.
12

After the meal: if there are leftover cutlets, place them on a rack to cool so the bottom doesn't get soggy from the dripping fat. Leftovers can be stored in the fridge and reheated in the oven (180°C, 10–12 minutes) to maintain crispiness.

Ingredients: Pork loin
Do not store the breading wrapped in foil immediately after frying — it will cause a loss of crispiness. A cooling rack is the best solution.

Fun Fact

💡

The pork cutlet gained great popularity in Poland in the 19th and 20th centuries as a simple, hearty homemade meal; it is often associated with Sunday dinner in many regions of the country.

Best for

niedzielny obiad rodzinne spotkanie święta z tradycyjnym menu

Tips

🍽️ Serving

Serve the patties immediately after frying with hot potatoes. Add a wedge of lemon to squeeze just before eating (it brings out the flavor). As a side dish, cucumber salad, sauerkraut, or beetroot salad will work well.

🥡 Storage

Store the patties and potatoes separately in the refrigerator for up to 2 days in a covered container. To restore crispiness, heat the patties in the oven at 180°C for 10–12 minutes instead of using the microwave; the potatoes can be gently reheated in a pan with a bit of butter.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Goose broth in Olga Smile style with homemade noodles 240 min

Goose broth in Olga Smile style with homem...

Soups
Marinated cabbage with herbal vinegar and dill 90 min

Marinated cabbage with herbal vinegar and ...

Additions
Jam Croissants (Polish, Buttery) 60 min

Jam Croissants (Polish, Buttery)

Snacks
Winter salad with buckwheat, roasted beets, and forest mushrooms 90 min

Winter salad with buckwheat, roasted beets...

Salads
Minced meat cutlet 45 min

Minced meat cutlet

Lunches
Roast Duck with Oranges and Honey Glaze 70 min

Roast Duck with Oranges and Honey Glaze

Main dishes

Recipe Categories

Main dishes
Main dishes in: New Year's Eve

Main dishes for New Year's Eve should be hearty and impressive to satisfy the palates of all guests.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Lunches
Lunches

Lunches are the main meal of the day - filling, balanced, and full of flavor. Traditional two-course lunches: soup and a main dish in Polish tradition. Pork chop with potatoes and cabbage - a classic of Polish lunches. Dumplings with meat, cheese, and fruit - hand-formed delicacies. Beef goulash,...

See all recipes in this category
Reklama