tag:blogger.com,1999:blog-9001147356242028635.post1246136613958082288..comments2023-09-28T08:40:21.794-07:00Comments on Polish food and recipes: Kotlet Schabowy (Pork cutlets in breadcrumbs)jw connollyhttp://www.blogger.com/profile/07287142568155953402noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-9001147356242028635.post-89446981085863562112010-07-14T21:09:42.656-07:002010-07-14T21:09:42.656-07:00If you don't have access to a commercial mix (...If you don't have access to a commercial mix (I don't living in Tasmania, Australia), do what my Polish grandmother use to do:<br /><br />Prepare meat as described in the blog.<br /><br />Then take some fine grade breadcrumbs (dried bread minced, it is faster in a machine). Add to it a liberal amount of salt, pepper and caraway seeds. Caraway is an important flavour when cooking with pork, and is a must when doing bigos too. :-)<br /><br />Then dip the meat in flour, egg, and breadcrumb. You can pack a lot of crumbs onto the meat at this stage. Let this dry for about half an hour on a rack or even a large plate (single layer). You can repeat another layer if you wish, but don't need to add an extra drying time.<br /><br />Fry till mid golden brown. Then place it in a slow oven (I put it onto oven sheet not to add more oil) for about half an hour. This not only allows you too keep a large batch warm but makes the meat very tender to eat. :-)Izzyhttps://www.blogger.com/profile/11515097147507209195noreply@blogger.comtag:blogger.com,1999:blog-9001147356242028635.post-22849802073207417852009-01-15T10:09:00.000-08:002009-01-15T10:09:00.000-08:00aleś się człowieku postarał XDmiałeś/aś pomysłaaleś się człowieku postarał XD<BR/>miałeś/aś pomysłaAnonymousnoreply@blogger.com