Kotlet Schabowy: Breaded Pork Loin Cutlet / Pork Chop

Method16 steps

1. 1

   Step 1: Divide the 2 lb boneless pork loin into four large or eight smaller cutlets of equal thickness.

   Uses 2 lb boneless pork loin

2. 2

   Step 2: Trim any exterior fat and sinew from all the cutlets so they do not curl during frying.

   Uses All divided pork cutlets

3. 3

   Step 3: Work with one cutlet at a time. Cover it with food-safe plastic wrap and pound with the flat side of a meat tenderizer to about ¼ inch thick. Repeat with every cutlet.

   Uses All trimmed pork cutlets

4. 4

   Step 4: Pour the 2 cups brining milk into a bowl large enough to hold all the cutlets.

   Uses 2 cups brining milk

5. 5

   Step 5: Peel and lightly crush the 2 garlic cloves and thinly slice the onion (1). Add them to the milk with the 2 tbsp brining salt and ½ tbsp ground black pepper. Add the optional 3 bay leaves and 3 allspice berries if using. Stir together.

   Uses All brining milk · 2 garlic cloves · 1 yellow or red onion · 2 tbsp brining salt · ½ tbsp brining black pepper · Optional 3 bay leaves · Optional 3 allspice berries

6. 6

   Step 6: Put all the pounded cutlets into the milk brine. Add a little separate extra milk only if needed to keep them covered.

   Uses All pounded pork cutlets · All seasoned milk brine · Additional milk only if needed for coverage

7. 7

   Step 7: Cover the bowl and refrigerate for 3–4 hours; the author prefers overnight. Keep the pork refrigerated throughout marinating.

   Refrigerate the milk-brined pork · 180 minUses All cutlets in the milk brine

8. 8

   Step 8: Remove the marinated cutlets from the brine and pat them dry with paper towels. Discard the used brine, onion, garlic and any whole spices.

   Uses All milk-brined pork cutlets

9. 9

   Step 9: Set out three wide shallow bowls. Put the 160 g flour in one, beat the egg (1) in another, and put the 110 g breadcrumbs in the third.

   Uses 160 g breading-flour supply · 1 egg for the breading bowl · 110 g breadcrumb supply

10. 10

    Step 10: Work in repeated batches: bread one cutlet, fry it, then continue. Large cutlets may need to be fried one at a time.

    Uses All dry marinated cutlets, breaded and fried one at a time

11. 11

    Step 11: Heat enough lard for frying in a large pan over medium-high heat.

    Uses Frying lard, enough for the pan

12. 12

    Step 12: Dredge each dry cutlet on both sides in flour from the first bowl, dip into the beaten egg and let excess drip off, then press into the breadcrumbs to coat both sides. Use the coating bowls only as needed for each cutlet.

    Uses All dry marinated cutlets, coated in repeated batches · Flour from the breading bowl, as needed · Beaten egg from its bowl, as needed · Breadcrumbs from their bowl, as needed

13. 13

    Step 13: Fry each breaded cutlet in the hot lard for 3–4 minutes on each side, until golden and the pork centre reaches at least 63°C/145°F. Reduce the heat if the coating browns too quickly, and add a little further lard only if the pan becomes dry. Repeat with every cutlet, using the same coating bowls and frying pan. Discard any remaining raw-contact flour, egg and breadcrumbs after breading.

    Fry one side of one cutlet · 4 minUses All breaded cutlets, fried in repeated batches · The hot frying fat in the pan · Further frying lard only if needed

14. 14

    Step 14: Transfer each cooked cutlet to a clean plate and let it rest for at least 3 minutes after reaching 63°C/145°F. Keep earlier batches warm under foil or in a warm oven while frying the rest; allow the final cutlet its full rest too.

    Rest the cooked pork cutlets · 3 minUses All fully cooked cutlets

15. 15

    Step 15: After resting, blot excess surface fat from the cutlets with paper towels.

    Uses All rested cutlets

16. 16

    Step 16: Serve the rested cutlets hot, with optional lemon wedges and separately prepared potatoes or cucumber salad. The batch makes four large or eight smaller cutlets.

    Uses All rested breaded cutlets · Optional lemon wedges, as desired · Optional prepared potatoes, as desired · Optional prepared cucumber salad, as desired