By Taste

     Pork chop - cutlet breaded with loin (with or without bone). It is one of the traditional and most popular dishes in Polish cuisine. The history of Polish pork chops dates back to the 19th century. The pork chop is sliced and beaten with a pestle. Eggs are beaten and combined with spices. Pour the beaten and chopped pork chop into the flour, then in the egg and then in the breadcrumbs. Insert the pan into medium heat and dissolve the lard. Prepare the prepared chop into a pan and fry in golden color from one side and the other. Serve on a plate with potatoes, buckwheat, rice or dumplings and stewed or fried mushrooms, boiled vegetables, salads, marinades. Usually served  on a plate with potatoes, buckwheat, rice or dumplings and stewed or fried mushrooms, boiled vegetables, salads, marinades

 

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