Kashubian pork chops are based on ingredients of regional cuisine, such as cream or mushrooms. They are extremely soft and melt in your mouth, with a distinct, forest aroma. They are perfect as an alternative to classic cutlets. You can prepare the whole thing in a very similar way to the classic version of this dish – use eggs instead creama add mushroom powder to the breadcrumbs. You can easily prepare it yourself from dried boletes or bay boletes, as well as from the very popular kani mushrooms.
To prepare this dish, you will need:
- 4 slices of pork loin,
- 250 g of sour cream 18%,
- 130 g of wheat flour,
- 200 g breadcrumbs,
- 1 small onion,
- 2 cloves of garlic,
- 1 tablespoon of ground, dried mushrooms,
- ½ teaspoon of salt,
- ½ teaspoon of black pepper.
Additionally:
Boiled potatoes will go best with ready-made cutlets. You can also serve them with puree or home fries. It will fit perfectly here too sauerkraut salad.
Gently pound the pork loin with a pestle to a thickness of approx. 5 mm.
In a bowl, mix the cream, grated onion, pressed garlic, salt and pepper. Dip the cutlets into the cream mixture and cover them completely.
Cover the bowl and place in the refrigerator for at least 3 hours, preferably overnight.
In a deep bowl, mix the breadcrumbs with the mushroom powder and a pinch of salt. Pour wheat flour into the second bowl.
Coat each cutlet first in flour, then in the remaining marinating cream, and then in the mushroom breading.
Heat the lard in a pan. Fry the Kashubian pork chops over medium heat so that the breading does not burn and the meat is well fried. Fry them for 4-5 minutes on each side.
Place the finished cutlets on paper towels. Serve them warm.
Sources: Terazgotuje.pl
See also:
Italian salad with croutons. Easy to make and full of different flavors
I make minced cutlets according to my grandmother’s recipe. One addition makes them juicier and softer
The spicy aroma gives me nightmares. This Christmas cake is a hit
