Polish Breaded Pork Cutlets (Kotlety Schabowy)

Adapted by Bill St John from thespruce.com.
Makes 4.

Ingredients

• 4 Niman Ranch boneless pork chops

• Salt and black pepper to taste

• 2 cups all-purpose flour

• 1 large egg (beaten with 1 teaspoon water)

• 2 cups Marczyk Fine Foods breadcrumbs

• 3 tablespoons Marczyk Estepa Spanish extra virgin olive oil

Directions

1. Trim off any fat you do not wish from the pork chops. Using a meat mallet or the bottom of a stiff-walled ale glass, pound pork chops between two pieces of plastic wrap to 1/4-inch thickness. (See note.) Season both sides with salt and pepper. Dredge cutlets in flour, then the egg-water mixture, then breadcrumbs. Allow cutlets to dry for 10 minutes before frying.

2. Meanwhile, heat the olive oil in a large non-stick skillet over medium-high heat. Sauté each cutlet 3 minutes a side, flipping once. Place on a heatproof plate in a warm oven (about 200 degrees) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed up the process. Serve warm with lemon wedges and sides such as sauerkraut and Polish rye bread.

Note: I find useful a large, heavy-gauge zippered plastic bag. Simply place the pork chop inside the bag and pound away.