Pork chops

Meat 2 h 30 min 4 servings Medium ~450 kcal

by Tavolino

Classic Polish pork chops made from loin, pounded thin, breaded, and fried until golden brown. This is a traditional dinner dish that tastes best served with potatoes and a side salad.

Ingredients

boneless pork loin 600 g
salt to taste
pepper to taste
milk for soaking
all-purpose flour 2 tablespoons
eggs 2 pieces
breadcrumbs 5 tablespoons
lard or clarified butter 6 tablespoons

Preparation

1
Trim the white membrane and gristle from 600 g of pork loin and cut the meat into 4 slices.
2
Place the pork slices on a cutting board and pound them with a meat mallet into very thin fillets.
3
Place the fillets in a bowl, cover with milk, and add salt and pepper. Soak for at least 2 hours.
4
Remove the meat from the milk and pat dry thoroughly with a paper towel.
5
Season the fillets with salt and pepper, being careful with the salt since the meat was already in salted milk.
6
Prepare three plates: one with 2 tablespoons of flour, the second with 2 beaten eggs, and the third with 5 tablespoons of breadcrumbs.
7
Coat each pork slice first in flour, then in egg, and finally in breadcrumbs.
8
Heat 6 tablespoons of lard or clarified butter in a frying pan (a layer about 0.5 cm deep).
9
Fry the chops in batches over medium-high heat for 2 minutes on each side.
10
Reduce the heat and fry the chops for another 3 minutes on each side.
11
Drain the fried chops on a paper towel to remove excess fat.