Recipe for Kotlet Schabowy (in English)

I have been searching for a decent recipe for kotlet schabowy. I know they are fairly simple to make but I'd still like a recipe so if anyone has one in English or knows of where on the Net I can find one I would greatly appreciate it!

Thanks!

(Yes PD I copied your thread ;P)

Really easy you need the pork cutlets,
A bag of bread crumbs
some beaten eggs
salt and pepper for seasoning

beat the sh it out of them with a meat hammer until they are flat about 3 - 4 mm thick,
Sprinkle them with salt and pepper
dip them into your beaten egg
put them on a flat surface and put them in the bread crumbs and keep pressing bread crumbs onto them until they are dry, (no wet egg or meat showing)

repeat with the egg and more breadcrumbs

and shallow fry slowly at medium heat until brown turning regularly.

really easy if i can manage them anyone can

as far as I know - and I am not nearly an expert - the thing is you need to use the right meat for it - every other thing is simple (sort of) - I am not 100 per cent convinced you get the right meat so readily in Britain (don't know about the states)

its just the chop without the bone, i've bought it in the UK before.

well I can remember my mum buying 'schab' (whatever it is called in English) with bones and then cutting the bone away (I think it is part of the spine) with a big knife - but most of the time you can buy 'schab' with no bones attached

as far as I know schab is some posterior part of the pig back (well 'top') - I surely lack in English vocabulary ;)

That's why they are called "Pork Chops" in English and the English translation is "Breaded Pork Chops"

search "wiener schnitzel"

Pound the meat first, bread it, slightly brown it and then, I bake it. Very tender.

ok actually the right way to do this is:

pound
dip in flour
dip in egg
dip in crumbs
fry
bake

egg mixed with milk and some spices... the rest is ej okej... ;)

no milk for me.. it makes the egg too runny.. egg by itself stick way better to the meat.

DNZ's recipe is good.

The only thing I would do differently is to dredge it in flour (seasoned flour works well) before dipping it in the egg. Maybe (if you fry in butter or smalec) add a little water to the pan. I've seen that done here and though it sounds odd, it works.

I'm going to attempt this tomorrow if I can be bothered to walk into the village and get some cooking oil.

Any recommendadtions on which bread I should use to make into crumbs? bułki?

bułka or weka... just go to the store and get bułka tarta...
good luck...

The Matka in Law used to finish up with the frying (not even sure if it was 100% cooked through, but I would make sure it is) and then take them out of the frying pan, and put them in a pan with a bit of water and let them all simmer for a brief time. Not crispy by any stretch of the imagination, but tender as a love poem, and the sauce went necely on the 'tatoes.

Edit: Be sure to post some pictures!