Kotlet Schabowy

Step by stepInstructions

1. Place each chop between two sheets of plastic wrap and pound to an even 1/4-inch thickness.
2. Season both sides with salt and pepper.
3. Set up three shallow dishes: flour, beaten eggs, and breadcrumbs. Dredge each cutlet in flour, dip in egg, then press firmly into the breadcrumbs.
4. Heat the lard in a large skillet over medium-high heat until shimmering but not smoking.
5. Fry the cutlets, one or two at a time, for 3-4 minutes per side until deep golden brown and cooked through.
6. Drain on paper towels and serve immediately with lemon wedges.