Breaded pork chop - a classic treasure of Polish cuisine
Breaded pork chop is one of those dishes that are closely related to traditional Polish cuisine. It is a perfect example of simplicity that goes hand in hand with amazing taste. It is a dish that always evokes warm childhood memories, the taste of home dinner at the family table. Preparing the perfect breaded pork chop is not only a matter of the right ingredients, but above all skills and experience. Whether it's the proper preparation of the meat, the selection of the right spices, or the skill of breading - each of these stages has an impact on the final effect. However, regardless of the complexity, the breaded pork chop is a dish that is worth every moment spent on its preparation. It is not only a tasty dish, but also a true Polish tradition worth cultivating.
- 4 pieces of pork loin (approx. 800g / 1.76lbs)
- 2 eggs ( large )
- 1 cup of breadcrumbs (1 cup )
- 1 cup flour (1 cup )
- Salt, pepper to taste
- Frying oil
- A few sprigs of fresh parsley for decoration
- Wash the meat, pat it dry and gently pound it with a meat mallet. Season each cutlet with salt and pepper on both sides.
- Coat each cutlet first in flour, then in beaten eggs, and finally in breadcrumbs.
- Heat the oil in the pan. When the oil is hot, put the cutlets on it.
- Fry the chops over medium heat for about 5-7 minutes on each side until golden brown.
- Drain the fried chops on a paper towel to get rid of excess fat.
- Serve hot, garnishing with fresh parsley.
Preparation time: 30 min
Cooking time: 15 min
Macro nutrients per 100 grams
Calories: 311.78 kcal
Carbohydrate: 13.75 g
Protein: 21.31 g
Fat: 19.06 g
And short story about LEET DIET
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