Kotlet Schabowy

This is a very simple old traditional recipe for Kotlet Schabowy, a very popular Polish dish, there are many modern derivatives but this is the original recipe. The recipe is translated directly from a Polish Cookery Book over 100 years old. (cooking being much simpler in those days).

dkg = Decagram. 1 Decagram = 10 grams = 0.35274 oz  

65 dkg joint of pork
3 dkg flour
Salt
1 egg
8 dkg of fat
8 dkg of breadcrumbs

1) Cut the pork into slices around 1 centimeter thick. Pound the meat with a mallet, rolling pin or meat mallet.

2) put out three bowls with flour, beaten egg and breadcrumbs.

3) season the meat with salt to taste the dip in flour, egg and breadcrumbs.

4) Fry the cutlets until golden brown on both sides.

Traditionally the cutlet is served with boiled potatoes and fried cabbage..