Kotlet schabowy, breaded pork cutlet

Ingredients

• 600 g of pork loin
• 200 ml of milk
• 1 onion, sliced
• 50 g of flour
• 2 eggs, beaten
• 100 g of breadcrumbs
• oil or lard for frying
• A pinch of salt
• A pinch of pepper

Cut the pork loin into 2.5 cm thick slices and flatten them with a mallet to make them thin and tender.

Let the meat marinate in the milk with the onion.

First, coat the meat in flour, then dip it in the beaten eggs, and finally coat it in breadcrumbs.

Heat the oil or lard in a frying pan and cook the meat, turning it several times on both sides.