Kotlety

The word kotlety(plural) come from the Italian word cotoletta(singular) for cutlet or chop.

Kotlety are made from pork loin or pork chops and the meat is beaten thin, dipped in beaten egg, coated in dried breadcrumbs and quickly shallow fried in oil

They can also be called bitki – which means something that is beaten or kotlety panierowane – which means coated in breadcrumbs.

 

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Coteletta alla Milanesie is veal coated in breadcrumbs and is thought to be the inspiration for Wiener Schnitzel.

I do not know if the dish arrived in Poland from Italy or Austria however for many this is thought of as a very Polish dish.  I have had this served in every  Polish home I have visited and it is usually on most Polish restaurant menus.

My mother used to make them with either pork chops or pork loin if it was available. Nowadays pork loin is readily available and that is what I use.

Ingredients

Thin slices of pork loin – around 2 pieces per person

Beaten egg – 1 tends to be enough for up to 3 to 4 people

Dried breadcrumbs – home made – look for bułka tarta in a Polish shop

Sunflower oil for frying

 

Method

Trim the fat from the meat.

Use a metal or wooden kitchen mallet – (I find the wooden ones with very spiky heads are a bit too rough.) to  beat the meat slices, turning them over to do both sides.

Have the beaten egg in a shallow dish and dip in a slice or two meat at a time.

Have the breadcrumbs on a large plate and dip the egg coated slices in the breadcrumbs, turning  them over to cover both sides.

I use a cast iron frying pan into which I put some sunflower oil and heat this up to a medium to highish heat.

Quickly fry the kotlety, first on one side and then turn them over to do the over side.

You do not want the oil too hot so it burns the breadcrumbs however you do not want the heat too low or the breadcrumbs will soak up too much oil and be very greasy.

I find you can do two at a time (three if they are small pieces).

You can place the cooked ones onto kitchen paper whilst you do the rest and you can also keep them in a low oven till they are all done.

I like the freshly cooked ones the best – I always choose the last ones fried!

I serve these with creamy mashed potato, cooked frozen green peas and a Polish salad     such as the ones made with sauerkraut.

Sometimes I add an English style, home made apple sauce made from the Bramley apples in my garden.