Classics · Polish

Breaded
pork cutlet with potatoes

Breaded pork cutlet with potatoes
Time
45'
Diff.
easy
Kcal
720
/ serving
Servings
4
Gather 11 ingredients before cooking
Scale
Units
01 You'll need check when you have it
02 To finish last minute: ~60 min window
Step 01 of 07

Start the potatoes

1200 g
2 łyżeczka

Peel potatoes (1200 g) and cut into quarters. Put in a pot, cover with cold water 2 cm above the potatoes. Add salt for potatoes (2 łyżeczka). Bring to a boil on high heat, then reduce to medium and cook for 20 minutes, until a fork goes in without resistance.

Tip
Potatoes go first — they take the longest. You'll make the meat while they cook.
Step 02 of 07

Pound the meat

800 g
1 łyżeczka
1 łyżeczka

Cut boneless pork loin (800 g) across the grain into 4 slices about 2 cm thick. Cover each slice with cling film or a sandwich bag and pound with a meat mallet to about 0.5 cm thick. Season both sides with salt (1 łyżeczka) and black pepper (1 łyżeczka).

Tip
The film keeps the meat from tearing and stops juice from spraying everywhere. Thin cutlets cook fast and stay juicy.
Step 03 of 07

Set up the breading station

100 g
2 szt
200 g

Spread wheat flour (100 g) on one flat plate. Crack eggs (2 szt) onto a second plate and beat with a fork. Spread breadcrumbs (200 g) on a third plate. Line them up in that order.

Step 04 of 07

Bread the cutlets

800 g
100 g
2 szt
200 g

Coat each cutlet in wheat flour (100 g) first (shake off excess), then dip in eggs (2 szt) (let it drip), and finally coat in breadcrumbs (200 g), pressing the crumbs in with your hand. Set aside on a board.

Tip
The flour layer must be dry — without it, breading would fall off during frying. Each layer grips the previous one.
Step 05 of 07

Fry the cutlets

200 ml
800 g

In a 28 cm cm pan pour rapeseed oil (200 ml) — the layer should be about 0.5 cm deep. Heat over medium-high. The oil is ready when a thrown breadcrumb starts bubbling immediately. Fry boneless pork loin (800 g) for 3-4 minutes per side, until the breading is golden brown. Transfer to a plate lined with paper towel.

Tip
Oil too cold = breading soaks up fat and turns greasy. Too hot = breading burns while the meat stays raw inside.
Step 06 of 07

Finish the potatoes

1200 g
30 g
1 szt

Drain the water from potatoes (1200 g). Finely chop dill (bunch) (1 szt). Add butter (30 g) to the hot pot with the potatoes, sprinkle with dill and shake the pot so the potatoes coat evenly.

Step 07 of 07

Serve

800 g
1200 g

Place one boneless pork loin (800 g) on each plate with a portion of potatoes (1200 g). Cabbage slaw or a pickled cucumber goes well on the side.

Breaded pork cutlet with potatoes
Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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