Traditional Polish Pork Chop (Kotlet Schabowy) | Polish Food in Gdańsk | Jan Tom Yam

Prepare the pork loin by trimming excess fat and slicing into cutlets.

Pound each cutlet to about 1/2 inch thickness using a meat mallet.

Season both sides of the cutlets with salt and black pepper.

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs.

Dredge each cutlet in flour, shaking off excess.

Dip the floured cutlet into the beaten eggs, ensuring it is fully coated.

Press the egg-coated cutlet into the breadcrumbs, covering it completely.

Heat vegetable oil and butter in a large skillet over medium heat until shimmering.

Add the breaded cutlets to the skillet in batches, cooking until golden brown, about 3-4 minutes per side.

Remove the cooked cutlets and drain on paper towels.

Serve hot with lemon wedges and chopped parsley for garnish.

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