Pork chops in a classic breading (Easter twist) - photo 1
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Pork chops in a classic breading (Easter twist)

Main Dishes Easter Regional Cuisine of Poland 60 min Easy 22 wyświetleń ~11.57 PLN * - (0)
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Description

Pork chops are a Polish classic: thin slices of pork tenderloin gently pounded, coated in flour, egg, and breadcrumbs, and then fried to a golden, crispy color. This recipe emphasizes the festive character of the dish — a short resting period for the meat after seasoning, the addition of butter during frying, and fresh parsley and a slice of lemon give the chops a unique flavor and aroma. Perfect for an Easter family gathering, served with young potatoes with butter and seasonal asparagus. The dish combines the velvety interior of the meat with a crunchy coating, and its simplicity ensures that even beginners will achieve excellent results.

Ingredients Used

Ingredients (12)

Servings:
4
  • Pork loin 800 g
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 150 g
  • Breadcrumbs 150 g
  • Rapeseed oil 200 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 6 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 10 g
  • ✨ Opcjonalne
  • Lemon 1.3 szt. (~100 g)
  • Asparagus 400 g
  • Young potato 800 g
💰 Szacowany koszt dania: ~11.57 PLN (2.89 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Divide the pork loin into 4 equal slices of about 200 g each. If a slice is thicker, cut it horizontally in half. Place the slice between two sheets of plastic wrap or in a plastic bag and pound the meat with a meat mallet to a thickness of 4–6 mm. Strike evenly, starting from the center towards the edges — do not tear the meat.

Ingredients: pork loin
Use a flat-surfaced meat mallet and plastic wrap to avoid splattering the meat; alternatively, use a rolling pin. Do not flatten to paper-thinness — 4–6 mm is the optimal thickness.
2

Salt and pepper both sides of the beaten cutlets evenly — use a total of about 6 g of salt and 2 g of pepper distributed over all the cutlets. Set the meat aside for 10–15 minutes at room temperature so that the salt slightly softens the fibers and penetrates the meat.

Ingredients: Salt, Black pepper, pork loin
It's best to salt 10–15 minutes before breading; do not salt too early (e.g., a few hours in advance), as it may release too much water. Use a manual grinder for whole peppercorns for the best aroma.

Breading

3

Prepare three shallow dishes: flour in the first, beaten and lightly whisked eggs in the second, breadcrumbs in the third. Crack the eggs into a bowl and whisk with a fork just to combine the whites with the yolks (do not beat into a foam).

Ingredients: Wheat flour, Breadcrumbs
Use wide plates or flat trays for breading — it makes the job easier. If you don't have three plates, use one container and one bowl.
4

Bread each cutlet in turn: first coat in flour, shake off the excess, then dip in egg (cover the entire surface) and finally press firmly into breadcrumbs on both sides, so that the coating adheres well. After placing on a plate, wait 8–10 minutes for the coating to "bind" with the meat and not come off during frying.

Ingredients: Wheat flour, Breadcrumbs, pork loin
Use both hands: hold the cutlet with one, and cover it with breadcrumbs and gently press with the other. Keep the breaded cutlets separate, do not stack them.

Frying

5

Heat a large skillet (preferably 26–28 cm) over medium-high heat. Pour in canola oil so that the bottom is covered with about 5 mm (approximately 150–200 ml) and add half of the butter (about 15 g). When the fat is hot (check by tossing in a bit of breadcrumbs — it should start sizzling immediately), reduce the heat to medium.

Ingredients: Rapeseed oil, Butter
Use a frying thermometer — the optimal temperature is around 170–175°C; if you don't have one, test with a piece of bread. A heavy-bottomed pan is best to keep the fat stable.
6

Fry the cutlets in batches, do not overcrowd the pan — usually, 2 cutlets fit in a 26–28 cm pan. Place them gently so that the coating does not come off. Fry for 3–4 minutes on one side until the coating turns golden-brown, then flip and fry for another 3–4 minutes. At the end of frying, add the remaining butter (about 15 g) and drizzle the cutlets with melted butter by tilting the pan slightly with a spoon.

Ingredients: pork loin, Rapeseed oil, Butter
If the patties are browning too quickly, reduce the heat — the meat needs to cook through. Use tongs or a spatula to turn them, do not pierce the meat with a fork.

Setting Aside After Frying

7

After frying, transfer the cutlets to a rack set over a baking sheet (or to a plate lined with paper towels, but the rack will keep them crispy). Immediately sprinkle lightly with salt on top and garnish with freshly chopped parsley.

Ingredients: Salt, Parsley, pork loin
A short time will prevent the breading from steaming. If you are using a paper towel, change it with each batch so the cutlets do not sit in the fat.

Additions (potatoes)

8

If you are serving young potatoes: wash them well (do not peel), place them in a pot, cover with cold water, lightly salt, and cook over medium heat for 15–20 minutes, until a fork easily goes in. Drain, add 15 g of butter and chopped parsley, and mix gently.

Ingredients: young potato, Butter, Parsley, Salt
Check the softness with a fork: it should go in without resistance. Cook over medium heat to avoid overcooking the potatoes.

Additions (asparagus)

9

Prepare the asparagus: snap off the woody ends (bend the asparagus about 2–3 cm from the end, it will break at the natural point). Bring salted water to a boil and blanch the asparagus for 3–4 minutes (depending on thickness). Drain and immediately transfer to cold water with ice to stop the cooking process. Before serving, gently sauté in butter for 1–2 minutes and drizzle with lemon juice.

Ingredients: asparagus, Butter, Lemon, Salt
Blanching will preserve the intense green color and crispness. If you don't have ice, rinse under cold running water.

Serving

10

On each plate, place 1 cutlet, next to a serving of young potatoes and a few asparagus. Garnish with fresh parsley and serve a wedge of lemon that guests can squeeze over the cutlet just before eating. Serve immediately while the coating is hot and crispy.

Ingredients: pork loin, young potato, asparagus, Parsley, Lemon
Cut the patties only while eating — cutting them earlier causes a loss of crispiness. If you are reheating a portion for one person, use the oven at 180°C for 6–8 minutes.

Storage

11

If there are leftover cutlets, cool them quickly on a rack and store them in a closed container in the fridge for up to 48 hours. To reheat and regain crispiness, preheat the oven to 180°C and heat for 8–10 minutes, do not cover.

Ingredients: pork loin
Do not store the cutlets for long in plastic containers at high temperatures — the coating will become soft. Avoid reheating in the microwave, as the coating will lose its crispiness.

Fun Fact

💡

In Poland, pork schnitzel is one of the icons of home cooking and is often compared to the Viennese schnitzel — original recipes have evolved locally, and the breading method is common in Central European cuisines.

Best for

Wielkanoc Rodzinny obiad Niedziela

Tips

🍽️ Serving

Serve the patties hot, straight from the grill. A perfect complement is young potatoes with butter and fresh parsley, along with blanched asparagus drizzled with lemon juice. On the table, place mustard and pickles as additional flavor contrasts. For children, cut the patties into smaller strips.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. It is best to reheat in the oven (180°C, 6–10 minutes) or on the skillet; avoid the microwave as the coating will become soft. Do not freeze the prepared breaded cutlets — the coating loses its texture after thawing.

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