Pork plays a very large role in the Polish cusine. A pork cutlet, crumbed with breadcrumbs and shallow fried until golden brown was always a dish enjoyed in my house on a Sunday. My mother used a cutlet with the bone. The meat around the bone was always the juciest. With my own children though, I find that they don’t enjoy having a bone in the meat and I have found myself only using boneless  cutlets of pork. Which ever one you prefer though, the schnitzel will taste great.

Ingredients

5 x 1 cm thick pork cutlets (with or without bone)

2 eggs

2 cups breadcrumbs

1/2 tsp salt

1/4 tsp pepper

oil for shallow frying

Method

1. Wash the pork cutlets and dry. Place the cutlet on a chopping board and cover with a plastic  freezer bag. Pound with a meat tenderizer until approx. double in size. Put aside and repeat with remaining cutlets. If using a cutlet with bone, make sure to pound around bone.
2. In a shallow bowl, beat eggs with salt and pepper until well combined. In a second bowl or plate, place the breadcrumbs.
3. Crumbing the schnitzel. Dip the cutlet in the egg mixture and then in the breadcrumbs. Making sure that the cutlet in well covered with crumbs.
4. Shallow fry in oil, until golden brown on both sides and cooked through. Serve with boiled potatoes and cooked red cabbage on the side.