On a typical basis, Sunday dinner in Poland consists of mashed potatoes, a salad (ideally one with sauerkraut), and breaded pork chops. For optimal results, pound the flesh as thin as you can.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 2 |
| Yield: | 2 pork chops |
Ingredients
- 2 boneless pork chops
- salt and freshly ground black pepper to taste
- 1 tablespoon all-purpose flour
- 1 egg
- 5 tablespoons bread crumbs
- 2 tablespoons vegetable oil, or as needed
Instructions
- Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
- Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
- You can fry pork chops in lard if preferred.
Nutrition Facts
| Calories | 332 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 124 mg |
| Dietary Fiber | 1 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 257 mg |
| Sugars | 1 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Was so simple to make! I served it with a side as Knorrs Rice Medley. We definitely will have this again
I just made this last night – I had 2 really thick boneless pork chops so cut in half to make thinner ones. Then pound and continue on with recipe. The only difference is this is Oma’s German Schnitzel!!!
This is how I make my pork chops. Crispy . I will pound them thinner as I don’t do that yet
I have used this recipe for years. I tweak it up and add fresh grated parmesan cheese and Italian spices and serve it up like chicken parm. So good, so easy!
I love this recipe. I did add garlic powder, salt & pepper to the seasoned bread crumbs. Just a personal preference. I had never pounded boneless pork chops into cutlets before. They were really good!
To add more flavor I marinade tenderized meat overnight in eggs with minced garlic and salt. Omit flour and coat in bread crumbs before frying. Yummy.
very good basic recipe. my mother (not polish) always made pork chops and chicken cutlets this way. i added garlic powder and dried parsley to the salt and pepper. i had to guess at the size of the chop since the recipe doesn’t tell you that and the weight determines the calories you’re consuming. is there any guidance on that?
Just like my grandma used to make. I sauteed garlic in the oil first then salt and peppered them and added the coating. They turned out really good. Grandma taught me the garlic lightly browned in the oil first gives it all just a little added punch. Thanks for giving me back an old recipe from the old country.
I agree that adding seasonings to your flour helps add to the meats flavor. This is very similar to German Schnitzel.
A basic breaded meat recipe, same I use for Veal, Chicken, Pork just use a little more spice for flavor . Always a good fast basic meal.
My polish grandma taught me how to take a spoonful of mayonnaise, slather both sides of the chop and cover with Italian breadcrumbs. Place on a sprayed cookie sheet and bake at 350 for about 20-30 minutes-flip over halfway through to get a little crust on both sides. Perfect moist and flavorful chops every time.
Easy, easy, easy. Use pork loin chops, thin breakfast cut if available if you don’t have a meat tenderizer. Ingredient-wise, I didn’t change a thing. There’s no need. If you want to get creative, this recipe is a great base to work from. Served it with wilted spinach salad and baked sweet potatoes.
This was very good. I will play around with some seasonings to give it a bit of oomph.
I’ve always done it this way from a Slovak family tradition. Only difference is I also sprinkle chops with garlic powder in addition to salt and pepper. I put flour in a small sieve and sprinkle the flour over both sides and then proceed with the egg dip. I don’t use bread crumbs but use ground cracker crumbs. Just brown on both sides and put in oven @ 325 for 30 minutes.
This is how I make my pork chops, learned from my mom who came from Hungry. Best recipe for pork chops
I have made both pork chops and chicken breasts like this, however i only brown them with the above ingredients then bake them in the oven for about an hour st 325 adding a spoonful of water to each chop or breast prior to covering with foil. Comes out extremely tender and juicy.
I’m polish and this is the way my grandma use to cook irk chops. This was a fantastic easy recipe!
These were really good. I used one really thick boneless chop, slicing it to make two thinner chops. I then pounded them to about 1/4″ . I added garlic powder and onion powder when I salted and peppered them. Then followed the recipe. Yummy.
The only change I made was I added garlic powder to the salt and pepper. Very moist and flavorful pork chops that the whole family loved.
A very basic breaded pork Chop. I followed instructions to a “T”. Next time I will add some garlic and onions powder, with the S&P, to add a bit more flavor. Great comfort food which took me back to Grandma’s house when I was a child. Thanks for sharing the recipe.