Polish Breaded Pork Cutlet
A crispy, golden pork cutlet served with rice and a simple coleslaw. This quick version of the classic Polish dish is perfect for a satisfying weeknight dinner.
- Total time
- 20 min
- Servings
- 2
- Calories
- 550
- Protein
- 35g
Ingredients
- 2 pork cutlets
- 1 egg
- ½ cup breadcrumbs
- ¼ cup flour
- ¼ cup vegetable oil
- 2 cups coleslaw mix
Instructions
- 1
Pound the 2 pork cutlets to an even 1/4 inch thickness. Season both sides with salt and pepper.
- 2
Set up a breading station: place the 1/4 cup flour on a plate, beat the 1 egg in a shallow bowl, and spread the 1/2 cup breadcrumbs on another plate.
- 3
Dredge each cutlet in flour, then dip in the egg, letting excess drip off, and press into breadcrumbs to coat evenly.
- 4
Heat the 1/4 cup vegetable oil in a large skillet over medium-high. Fry the cutlets until golden brown and cooked through, about 3-4 minutes per side. Drain on paper towels.
- 5
Serve the cutlets with the 2 cups coleslaw mix on the side, dressed with a little vinegar or your favorite dressing if desired.
Tools you’ll need
- Meat mallet or rolling pin
- Large skillet
- 3 shallow dishes for breading
- Paper towels
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