Kotlet Schabowy

• 4 pieces pork loin chops
• 1 cup all-purpose flour
• 2 large eggs
• 1 cup bread crumbs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup vegetable oil
• 1 lemon for serving

Method

1. 1

   Place pork loin chops between two sheets of plastic wrap and gently pound them to about 1/2 inch thickness.

2. 2

   Set up a breading station: In one plate, place the flour mixed with salt and pepper. In a second plate, place the beaten eggs, and in a third plate, place the bread crumbs.

3. 3

   Coat each pork chop in flour, shaking off excess, then dip in beaten eggs, and finally coat in bread crumbs until well covered.

4. 4

   Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the breaded pork chops.

5. 5

   Fry the chops for about 4-5 minutes on each side or until golden brown and cooked through. Ensure they reach an internal temperature of 145°F (63°C).

6. 6

   Once cooked, remove the chops from the skillet and place them on a plate lined with paper towels to drain excess oil.

7. 7

   Serve hot, garnished with lemon wedges if desired.