Kotlet schabowy again. I love it.

I have just eaten a dinner, and I must admin, that I love kotlet schabowy. Is it strange?
I'm 36, I eat it very often and I still love it!

it is the best:)

I totally agree .... I never seem to get tired of it :o) I had them yesterday; today for my lunch I had liver with onions and new potatoes ...mmmmmmmmm

Bingo

i love schabowszczak! the ideal dinner...



;)

It is really nice but I can't have it often. It's great as a Sunday dinner with some potatoes or Silesian dumplings. Oh, and some raw salad. If you lead an active lifestyle then you can burn it all off.

I eat it very often and still hate it!

don't you dare to say it!!!!!!!!!!!! lol

It tastes more German than Polish:/

like golonka ;)

Well, it's a correct statement, I ate it in Germany too. It's a same with bigos, Poles say it's theirs and I've met Ukrainians who said it's theirs too. It doesn't really matter as long as it taste good.

traitors!!!!!

Guess you could also throw Pierogi also into that basket as most Russians would also tell you it's their dish. Most food from that region tends to mix and be very similar to other dishes from other countries.

''Kotlet schabowy again. I love it''.

it's nothing more than a pork chop, but without the flavour.

And it's been battered to hell with a rolling pin! Why people want to mutilate meat like that is beyond me!

It's called "gettin' your tenderization on".

Good thing with schabowy is that it loves you back. Unconditionally.

Keep it for steaks!!!! grrrr angry David hates people fecking up food! :D

oh, that reminds me, I have one in a fridge - mniam:)

I know, it's just that I like bigos and pork chops but I'm not into pierogi that much :-) Oh, stuffed cabbage is OK too.

Pork can be beaten up, nothing wrong with that. There is no reason to take a mallet to any cut of steak worth eating.

exactly! Many people ask me how do I make my porkchops so tender.. I won't tell them this secret.
Incidently, for conch, banging it is the only way to make it tender as well.

Unless it's a cheaper cut...
Why is it that so many people don't take the time or have the patience just to cook the meat for longer. Tenderizing it only will make the cut drier.

that's usually the problem with the famous kotlet

Regarding a cheaper cut of steak, there is nothing to do with cheap other than cook it for hours.

Why would tenderizing dry it out vs say frying it for god knows how long? If you beat the thing and soften up, you don't have to fry it as long to get it tender. At least I think so, most of my work is done on balcony :)

This tends to break up the tissue fibres too much and allows the natural juices to be released too quickily. Fry on a very high heat and finishing in the oven will give you a much better tasting cut of meat, especially if you then allow it to sit for at least 5 mins after cooking.

i do it very lively... my neighbors always know what i make for dinner...

I thought that the majority of the juices are from the fat, which aside from pulverizing the thing, shouldn't be too much of an issue.

Meh, pork is for the days when you're roughin' it anyway :)

don't say that on a Polish forum. it's the national choice :)

Not always, a lot of the juices are held up in the meat also. Good marbling on red meat steaks will make for juicier steaks. On pork cooking it on the bone is as good as cooking it with the fat. Many high end kitchens will cook the fat and the meat seperate and deliver it to your as if it has been cooked together;)