Recipe for: Pork chops in breadcrumbs - photo 1
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Recipe for: Pork chops in breadcrumbs

Main Dishes May Day Regional Cuisine of Poland 60 min Medium 8 wyświetleń ~11.91 PLN * - (0)
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Description

Classic pork chops in a golden crust – a Polish comfort meal perfect for a May picnic or a family dinner at home. Juicy pork loin, gently pounded, seasoned with salt and pepper, coated in flour, egg, and breadcrumbs, quickly fried to a golden color in a mixture of oil and butter for deeper aroma. Serve with young potatoes, cucumber salad, or a spring vegetable salad; also excellent cold in sandwiches. The flavor is simple, but it requires precision in pounding, breading, and frying temperature – below you will find a detailed step-by-step guide for the beginner cook.

Ingredients Used

Ingredients (10)

Servings:
4
  • Pork loin 800 g
  • Chicken egg 2 szt. (~120 g)
  • Wheat flour 120 g
  • Breadcrumbs 150 g
  • Rapeseed oil 150 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~4 g)
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Lemon 1.5 szt. (~120 g)
  • Parsley 1 pęczek (~30 g)
💰 Szacowany koszt dania: ~11.91 PLN (2.98 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Pork slices: if you bought a larger piece, cut it into slices about 1–1.5 cm thick. Place a slice between two sheets of plastic wrap or parchment paper on a cutting board. Use a meat mallet and firmly, but with control, strike from the center towards the edges to flatten the cutlet to a thickness of about 4–5 mm. Do this evenly, without tearing the meat fibers.

Ingredients: pork loin
Use a wooden meat mallet and a cutting board with a non-slip base. If you don't have plastic wrap, use a freezer bag. Don't pound too thin — about 4–5 mm is the optimal thickness for quick frying and juiciness.
2

After pounding, place the cutlets on a board and gently pat them dry with a paper towel. Salt each cutlet evenly on both sides — divide the total amount of salt among all the cutlets (about 4 g). Then season with freshly ground pepper on both sides.

Ingredients: pork loin, Salt, Black pepper
Use a paper towel to remove excess moisture — this way the coating will adhere better. Add salt just before breading so the meat doesn't lose too much moisture.

Breading

3

Prepare three flat plates or wide bowls: on the first, pour the wheat flour, on the second, the beaten eggs, and on the third, the breadcrumbs. You can add 1–2 tablespoons of water or milk (optional) to the eggs and lightly whisk them with a fork to make the mixture uniform.

Ingredients: Wheat flour, Breadcrumbs
Use flat plates to easily coat the patties. If you don't have three plates, use large, shallow bowls. Beat the eggs in a separate bowl with a fork or whisk.
4

Breading: Take the first cutlet, dust both sides with flour and shake off the excess. Dip it in the egg, making sure the egg covers the entire surface (lifting the cutlet allows the excess to drip off). Then place it on a plate with breadcrumbs and gently press, coating both sides so that the breading adheres evenly. Repeat with the remaining cutlets.

Ingredients: Wheat flour, Breadcrumbs
Keep the order: flour → egg → breadcrumbs. Do not keep the cutlets in the egg for too long, as the flour on the cutlet may become mushy. If the coating falls off, gently press it and set the cutlet aside for 5–10 minutes to allow the coating to 'stabilize'.

Frying

5

Heat a large skillet (preferably 26–28 cm) over medium-high heat. Pour in the rapeseed oil to a height of about 3–4 mm (approx. 150 g) and heat it to a temperature of about 170–175°C. You can check the temperature by inserting the wooden handle of a spoon — small bubbles should form around it.

Ingredients: Rapeseed oil, Butter
Use a heavy-bottomed pan; if you have a kitchen thermometer, monitor the oil temperature. Oil that is too hot (above 180°C) will burn the coating, while oil that is too cold will cause the cutlets to soak up fat.
6

Gently place the cutlets in the heated oil. Fry without moving for 3–4 minutes until the bottom is golden and crispy. Flip the cutlet using tongs or a wide spatula and fry the other side for another 3–4 minutes. At the end of frying, add 20 g of butter to the pan and tilting the pan, baste the cutlets 1–2 times to give them a nice color and aroma.

Ingredients: pork loin, Rapeseed oil, Butter
Do not place too many cutlets at once (preferably 2–3 on a 26–28 cm pan), as the drop in temperature will cause unwanted grease absorption. Use tongs to turn them — do not pierce the meat to prevent the juices from flowing out.

Setting aside and resting

7

After frying, transfer the cutlets to a plate lined with paper towels to drain excess fat. Let the drained cutlets rest for 2–3 minutes to allow the juices to redistribute evenly and the coating to firm up slightly.

Ingredients: pork loin
Do not stack the cutlets on top of each other immediately after frying — the steam can soften the coating. If you are making a larger batch, keep the fried cutlets in an oven preheated to 80°C on a rack to keep them crispy.

Serving

8

Serve the patties hot. Arrange on a plate with young potatoes or a salad (e.g. cucumber salad) and add a wedge of lemon. Sprinkle with chopped parsley for freshness and color.

Ingredients: Lemon, Parsley, pork loin
Additionally, you can add lemon and parsley to enhance the flavor and presentation. If you're serving at a picnic, the patties are also tasty cold as a sandwich.

Cleaning and Safety

9

After frying, let the oil cool for a few minutes and strain it through a sieve into a jar if you want to keep it for reuse. Wipe the pan using warm water and dish soap. Make sure that the fat is not poured down the sink in large quantities.

Ingredients: Rapeseed oil
Store the strained oil in a tightly sealed jar for 2–3 uses. Do not cool hot oil with water. Use kitchen gloves when handling hot dishes.

Fun Fact

💡

Pork chops are a Polish adaptation of the Viennese schnitzel (Wiener Schnitzel), permanently adopted in Polish cuisine; although similar in technique, in Poland they are often served with potatoes and cucumber salad, creating a classic home-cooked meal.

Best for

Majówka Rodzinny obiad Piknik

Tips

🍽️ Serving

Serve the cutlets immediately after resting to keep the coating crispy. They pair well with young potatoes with dill, a young cabbage salad, or cucumber salad. Add lemon just before eating to enhance the flavor.

🥡 Storage

Store the fried cutlets in the refrigerator for up to 24 hours in an airtight container, preferably on a rack, so they don't become soggy. To reheat, use the oven at 180°C for 8–10 minutes to regain crispiness; avoid the microwave, as the coating will become soft.

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