Polish Breaded Pork Cutlets

Step 1

Place pork chops between 2 sheets of plastic wrap on a solid, level surface, preferably a cutting board that's more than twice the size of the cut. Firmly pound using a meat tenderizer until the chop is about 1/4-inch (or 6mm) thick. You can go with slightly thicker or thinner chops depending on preferences, but don’t go super thin, or they’ll start to tear.

Step 2

Season both sides with salt and pepper. Just a pinch or two spread evenly throughout is perfect.

Step 3

Prep your breading station. Pour flour onto a large plate, whisk egg in a wide, shallow bowl, and pour the breadcrumbs onto another large plate.

Step 4

Bread the chops. Grab a seasoned chop, dredge both sides with flour, dip in the whisked egg, and coat with breadcrumbs, making sure the whole area is evenly coated. Set aside and repeat with the remaining chops.

Step 5

Place a large skillet over medium-high heat and cover the surface with a thin layer of lard or cooking oil. Make sure the fat is nice and warm before proceeding.

Step 6

Cook the breaded pork chops until golden brown, about 3 minutes per side for thin cuts and up to 5 minutes for thick ones.

Step 7

After cooking, place on a large plate lined with paper towels and remove excess oil before serving.