Kotlet Schabowy
Poland's Sunday cutlet: a pork loin chop pounded thin, crumbed and fried in lard until golden, served with mashed potatoes and mizeria cucumber salad. Ingredients: pork loin chops on the bone, flour, eggs, breadcrumbs, lard or clarified butter, salt, pepper, potatoes, cucumbers, sour cream, dill.
What it is
Poland's Sunday cutlet: a pork loin chop pounded thin, crumbed and fried in lard until golden, served with mashed potatoes and mizeria cucumber salad. Ingredients: pork loin chops on the bone, flour, eggs, breadcrumbs, lard or clarified butter, salt, pepper, potatoes, cucumbers, sour cream, dill. Recipe: 1) Pound the chops under film until they spread like a plate. 2) Season; flour, egg, crumb. 3) Fry in hot lard until the crust is deep gold and the meat just cooked. 4) Rest briefly. Serve: with buttered mashed potatoes, mizeria, and stewed cabbage or beets. Flavor: crisp, juicy, honest. History: modelled on the Viennese schnitzel but made with Poland's beloved pork; the kotlet became the centrepiece of the communist-era bar mleczny and the family Sunday table alike. See also: Pierogi, Żurek.
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General guidance on this topic is free: on this page and on the call we explain what it is, why it happens and what options exist in general terms, valid in any country, without citing specific laws.
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Questions we ask to fine-tune the help
To fine-tune the help to your situation, as the conversation moves forward we ask you:
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