Kotlet Schabowy (Breaded Pork Cutlet)

Cut the boneless pork loin across the grain into 4 pieces, 1.5–2 cm thick, and trim off any membranes. Place each piece between two layers of plastic wrap and pound with a meat mallet to a thickness of 5–7 mm — kotlet schabowy is traditionally made from a whole piece of meat rather than ground pork.

Season the pounded cutlets with salt and pepper on both sides.

Set up three plates: put flour in one, beat the eggs with milk in the second, and pour breadcrumbs into the third.

Coat each piece of meat first in flour, shaking off the excess, then dip it into the egg mixture, and finally coat it in breadcrumbs, pressing gently with your palm so the breading sticks evenly on all sides.

Heat a layer of oil about 0.5 cm deep in a wide skillet over medium-high heat.

Add the cutlets 2 at a time so as not to overcrowd the pan, and fry for 3–4 minutes on each side until golden-brown and fully cooked through.

Transfer the cooked cutlets to a plate lined with paper towel to drain off excess oil.

Serve hot with boiled potatoes or mashed potatoes and a salad of fresh cabbage or cucumbers.