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Loading...A classic Polish pub-style breaded pork cutlet pounded thin, coated in a crisp triple dredge of flour, egg, and golden breadcrumbs, then pan-fried until deeply golden. Served with a wedge of lemon for a bright, simple finish that has anchored Polish family dinners for generations.
Prep Time20 mins
Cook Time16 mins
Total Time36 mins
Servings4
Yield4 cutlets
Nutrition Facts
Per serving (estimated)
- 540 kcalCalories
- 28 gFat
- 6 gSaturated Fat
- 32 gCarbs
- 2 gFiber
- 2 gSugar
- 40 gProtein
- 720 mgSodium
- 640 mgPotassium
- 90 mgCalcium
- 3 mgIron
- 6 mgVitamin C
- 80 mcgVitamin A
Ingredients
For the cutlets
- 4 boneless pork loin chops (about 150 g / 6 oz each)
- 1 teaspoon fine salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sweet paprika (optional)
- 1 cup (125 g) all-purpose flour
- 2 large eggs
- 2 tablespoons whole milk
- 1 1/2 cups (180 g) fine dried breadcrumbs
For frying and serving
- 1/2 cup (120 ml) sunflower or vegetable oil
- 1 lemon, cut into 4 wedges
- Mashed potatoes or cucumber salad, to serve
Directions
- Place each pork chop between two sheets of plastic wrap and pound with a meat mallet to an even 6 mm (1/4 inch) thickness; season both sides with salt, pepper, and paprika.
- Set up three shallow bowls: flour in the first, eggs beaten with milk in the second, and breadcrumbs in the third.
- Dredge one cutlet in flour, pressing lightly so it adheres, then shake off the excess; dip it into the egg mixture to coat fully, letting any extra drip back into the bowl.
- Press the cutlet firmly into the breadcrumbs, turning to coat both sides and edges; set on a tray and repeat with the remaining cutlets, letting them rest 5 minutes so the coating sets.
- Heat the oil in a large heavy skillet over medium-high heat until a breadcrumb sizzles immediately on contact (about 175 C / 350 F).
- Fry 2 cutlets at a time without crowding, about 3 to 4 minutes per side, until deep golden brown and an instant-read thermometer reads 71 C (160 F) at the thickest point.
- Transfer the cooked cutlets to a plate lined with paper towels to drain briefly, then keep warm in a low oven while frying the remaining batch.
- Serve hot with a generous squeeze of lemon, alongside mashed potatoes or a simple cucumber and dill salad.
Cook’s Notes
- Pound the cutlets to an even thickness so they cook at the same rate and stay tender rather than tough.
- Let the breaded cutlets rest on the tray for at least 5 minutes before frying so the coating adheres and does not fall off in the oil.
- Maintain the oil temperature; too cool and the crust absorbs grease, too hot and the crumbs burn before the pork cooks through.
- For an extra-crisp crust, use Japanese panko or coarse dried breadcrumbs instead of fine ones.
- Reheat leftovers in a 180 C / 350 F oven rather than the microwave to keep the crust crisp.
