Polish Breaded Pork Chops

5 from 14 votes

Grandma's Polish Breaded Pork Chops Recipe (Kotlet Schabowy) are pork cutlets pounded thin, then breaded and fried until crispy. Easy and Delicious! These boneless pork chops are quick enough for a weeknight meal and special enough for Sunday Dinner!

Prep Time10

Cook Time30

Total Time40

Course: Main

Cuisine: American, Polish

Servings:

Author: Dee

Cost: $10

Ingredients

6 boneless pork chops about 1 pound
2 large eggs beaten
½ cup all purpose flour
1½ cups panko bread crumbs
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
½ tsp black pepper
½ tsp smoked paprika
¼ cup vegetable oil enough to cover the bottom of the skillet

Instructions

Place pork chops in freezer bag or between wax paper, and use a meat mallet to pound thin
Season bread crumbs with salt, garlic powder, onion powder, pepper and paprika
Add oil to skillet, and heat on medium to medium high heat
Dip the pork chops into the flour, shake off excess flour
Dip pork chops into beaten eggs, shake off excess
Dip pork chops into bread crumbs, shake off excess
Use kitchen tongs to place pork chops into heated oil in skillet. Cook for 1 to 2 minutes per side, or until golden brown on each side
Remove to a plate lined with paper towels to remove excess oil
Serve immediately, or place pork chops on lightly greased, foil lined baking sheet, cover loosely with foil, and place in 300 degree oven to keep warm until all pork chops are done and you are ready to eat
Allow chops to rest for about 5 minutes before serving

Notes

You can use regular bread crumbs instead of panko if you prefer and just salt and pepper or Vegeta seasoning for a more Eastern European-style flavor.

If you are cooking a lot of pork chops, you may have to add more oil as you go.

It's best to fry 2 pork chops at a time to allow them to cook evenly.

Nutrition