These Polish pork cutlets are comfort food made healthy. Served with some dill potatoes and cucumber salad, you have a perfect Polish meal. If I close my eyes, I can remember exactly how I felt eating this meal with my husband in Krakow. Poland is one of the most incredible places that I have ever been and the food holds a special place in my heart.
The breading is what makes the cutlets so crispy and delicious. I have a 3 station dredging method that works every single time. I just use 3 shallow plates for each of the steps. The first has the Tapioca Starch and this is important because the eggs in the second step need something to stick to. After you dip the cutlets in the egg mixture, you toss it in the seasoned almond flour. That’s it! Easy as pie.
You can use chicken too, but I prefer pork for this recipe. Most of the time you can find the inexpensive thin pork cutlets in a pack. If you can’t find that, you can buy boneless pork chops and pound them out with a Meat Tenderizer. You want the meat to be thin, so you can crisp up the outside while keeping the meat tender and juicy.
If you have leftovers, I recommend re-heating in the oven at 375′ for about 5-7 minutes. I place them on a baking rack so both sides can crisp back up. You can heat them up in the microwave too, they won’t be crispy but they are still delicious.
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Polish Pork Cutlets
- Pre-heat oven to 200'
- Put 3 containers or plates on the counter. In the first container, place the tapioca starch, in the second container place the 2 eggs (whisked) and in the third container place the almond flour and all of the seasonings
- If your pork cutlets aren't thin enough, use a meat tenderizer to pound them out. Then dip each cutlet in the tapioca starch and shake off the excess. Then dip each one in the whisked eggs and then dip in the seasoned almond mixture
- Heat oil in a large skillet over medium heat and cook each cutlet for 3 minutes a side then transfer to a baking rack in the oven to stay warm. Cook the cutlets in batches to make sure they get crispy (add more oil to pan in between if needed)
- Serve with fresh dill and dill potatoes