Wiener schnitzel, Polish style (Kotlet schabowy) from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food by Anne Applebaum and Danielle Crittenden

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Notes about this recipe

  • Zosia on September 09, 2014

    Very tasty version of a family favourite. “Polish Style” means that it’s made with pork and the initial step of dredging the meat in flour is omitted with the meat dredged in a seasoned breadcrumb-flour mixture after it’s dipped in egg instead. The coating adheres best if the breaded meat is left to dry for an hour or so before cooking.

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