Pork schnitzel is a classic of Polish cuisine, often served for Sunday dinner. It originates from the German schnitzel but has gained its own unique character thanks to Polish additions. Potatoes and beets are traditional, popular sides that perfectly complement the flavor of the juicy pork schnitzel. This dish is a symbol of Polish hospitality and culinary traditions that are passed down from generation to generation.
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Peel the potatoes, cut them into pieces, and cook in salted water for 20 minutes until soft.
Lightly pound the pork chops with a meat mallet, then season with salt and pepper.
Coat the patties in flour, dip them in beaten eggs, and then in breadcrumbs.
Heat oil and butter in a pan. Fry the cutlets for 4-5 minutes on each side until golden brown.
Cooked and grated beets seasoned with salt, pepper, and sugar. Heat on low for 5 minutes.
Serve the pork chops with potatoes and beets warm.
Pork chop with potatoes and beetroot is one of the most frequently ordered dishes in Polish restaurants.
Serve the pork chop on a large plate, placing a portion of potatoes and beets next to it. The dish tastes best when hot, so make sure it is properly heated. You can garnish the plate with fresh herbs, such as parsley.
Store leftover pork chops in an airtight container in the refrigerator, where they can be kept for up to 3 days. To reheat, it's best to use a skillet over low heat to maintain the crispiness of the coating.
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