After wiki: Kotlet schabowy is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel.

This is one of the famous polish meals. Often served with potatoes and mizeria.

More photos on flickr.

- pork chops: 220 g (2 slices) - flour: 2 tbsp - eggs: 1 medium - breadcrumbs (from bread rolls): 2 tbsp - lard (for frying): 1.5 tbsp - salt and pepper keto version: - no flour - bran instead of breadcrumbs (cause it has less carbo and more fiber)

1. Pound the meat (cover it with cling film to not make too much mess in the kitchen).
2. Season it with salt and pepper.
3. To separate plates put flour, eggs (beat them with fork) and breadcrumbs.
4. Cover each piece of meat: first with flour, then with eggs, and then with breadcrumbs. In keto version: first in eggs, then in bran.
5. Heat up the lard, then add meat. Fry it on high heat - this way they will be more juicy inside.

Serve with potatoes and mizeria or polish sour cucumbers.