Traditional Kotlet Schabowy with Potatoes and Mizeria
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Source: https://recipheon.com/en/recipes/main-dishes/traditional-kotlet-schabowy-with-potatoes-and-mizeria
About this recipe
Traditional kotlet schabowy with potatoes and mizeria is a simple homestyle meal with no unnecessary extras. Thin slices of pork loin are breaded in flour, egg, and breadcrumbs, then fried until golden. Serve them with boiled potatoes and chilled mizeria made with sour cream, cucumber, and dill. This time-tested combination works well for a family Sunday dinner or a filling everyday meal.
Ingredients
Servings: 4
Kotlet schabowy
4 boneless pork loin chops, about 150 g each
1 teaspoon salt, divided
½ teaspoon black pepper
80 g all-purpose flour
2 eggs
150 g breadcrumbs
250 ml canola oil, for frying
Potatoes
1 kg potatoes
2 L water for boiling
1 teaspoon salt
Mizeria
3 medium pickling cucumbers or 2 large English cucumbers
½ small onion
200 g 18% sour cream
1 tablespoon distilled white vinegar
½ teaspoon sugar
¼ teaspoon salt
2 tablespoons chopped fresh dill
Steps
Peel and rinse the potatoes, then cut them into evenly sized pieces. Place in a pot, add 2 L cold water and 1 teaspoon salt, and bring to a boil. Cook over medium heat for 20–25 minutes, until a fork slides into the potatoes easily but the pieces do not fall apart.
Place each pork loin chop between two pieces of plastic wrap and pound to about 5 mm thick. Season both sides of the meat with ½ teaspoon salt and the pepper, using a clean cutting board and utensils designated for raw meat.
Wash and thinly slice the cucumbers and place them in a bowl. Add the finely chopped onion and ¼ teaspoon salt, stir, and let stand for 10 minutes. Drain off the excess liquid, add the sour cream, vinegar, sugar, and dill, mix, and set aside in a cool place.
Set out three plates: place the flour on the first, crack and beat the eggs on the second, and place the breadcrumbs on the third. Coat each pork chop in flour, then egg, then breadcrumbs, pressing the coating lightly onto the meat.
Heat the canola oil in a large skillet over medium heat. Fry the cutlets for 3–4 minutes per side, until the breading is evenly golden and the pork is cooked through with no raw center. Do not crowd the skillet; cook in batches if needed.
Once the potatoes are tender, drain them in a colander and let them stand for a minute so excess water can evaporate. Before serving, check that they are cooked through and hot.
Divide the hot potatoes and freshly fried cutlets among plates. Add a serving of mizeria just before eating so the breading stays crisp.
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