Kotlet Schabowy (Polish Breaded Pork Cutlet)

• 2 pieces Pork cutlets, boneless
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 60 g Plain flour
• 1 Egg
• 80 g Breadcrumbs
• 120 ml Sunflower oil
• 20 g Unsalted butter
• 1 medium Lemon

1. Place the pork between two sheets of baking paper and gently bash to an even thickness of about 5 to 7 mm. Season both sides with the fine sea salt and black pepper. Set up a breading station with the flour on a plate, the egg beaten in a shallow bowl, and the breadcrumbs on a second plate.
2. Coat each cutlet in the flour, shaking off any excess, then dip into the egg to coat. Press firmly into the breadcrumbs so they adhere well, covering all sides. Lay the breaded cutlets on a plate while you heat the pan.
3. Heat the sunflower oil in a frying pan over medium heat until shimmering, then add the butter and let it foam. Fry the cutlets for 3 to 4 minutes per side until deep golden and crisp, adjusting the heat so the coating browns steadily without burning. Transfer to a plate and rest for 2 minutes so the crust sets.
4. Cut the lemon into wedges. Serve the kotlet schabowy straight away with a squeeze of lemon to keep the coating crunchy. If frying in batches, skim out loose crumbs between batches so they do not burn.

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