Buttermilk-Marinated Kotlet Schabowy (Polish Breaded Pork Cutlet) with New Potatoes and Dill
Log in or create a free account to save recipes.
Source: https://recipheon.com/en/recipes/main-dishes/buttermilk-marinated-kotlet-schabowy-polish-breaded-pork-cutlet-with-new-potatoes-and-dill
About this recipe
Juicy kotlet schabowy marinated in buttermilk stays tender inside and develops a golden, crisp coating when fried. Served with new potatoes and dill, it makes an easy, satisfying home-style meal for four. The pork loin first marinates in buttermilk with garlic and mustard, which helps tenderize the meat, and is then coated with classic breading and pan-fried. Serve immediately with butter on the potatoes and lemon wedges if you enjoy a fresher accent.
Ingredients
Servings: 4
Pork Cutlets
700 g boneless pork loin, cut into 4 slices of about 175 g each
300 ml buttermilk
2 cloves garlic, pressed
1 teaspoon mustard
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
80 g all-purpose flour
2 eggs
120 g breadcrumbs
120 ml canola oil for frying
New Potatoes
1 kg new potatoes
1 tablespoon salt for cooking the potatoes
30 g butter
2 tablespoons chopped dill
For Serving
1 lemon, cut into wedges
Steps
Pound the pork loin slices to about 1 cm thick and place them in a bowl with the buttermilk, garlic, mustard, salt, and pepper. Mix, cover, and refrigerate for 2 hours so the meat tenderizes and absorbs the flavors evenly.
Place the new potatoes in a pot, cover with cold water, add 1 tablespoon of salt, and cook for 18–20 minutes from the time the water boils, until a fork slides in without resistance. Drain and keep covered so they do not cool.
Remove the pork from the buttermilk and let the excess liquid drip off. Prepare three plates: one with all-purpose flour, one with the beaten eggs, and one with the breadcrumbs.
Coat each pork slice first in flour, then in egg, and finally thoroughly in breadcrumbs. Press the coating on with your hand so it adheres well and does not come away during frying.
Heat the canola oil in a large skillet over medium heat. Cook the cutlets for 3–4 minutes per side, until the coating is evenly golden brown and the meat is cooked through; transfer them to a wire rack or paper towel for 1 minute to drain excess fat.
Add the butter and dill to the hot new potatoes and toss gently to avoid breaking their skins. Serve immediately with the pork cutlets and lemon wedges.
Estimated nutrition
Rate this recipe
2 ratings
Comments