Kotlet schabowy pork schnitzel

• Pork loin steaks450 g
• Free-range eggs2 eggs
• Sliced wholemeal bread150 g
• White potatoes1 kg
• White cabbage½ cabbage
• Butter20 g

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, plain flour, granulated sugar. Missing any? You can add them to your shop on the shopping list.

Usually contains: Egg, Gluten, Milk.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Peel the potatoes, cut into chunks and boil in salted water for 15 minutes until tender. Drain and toss with the butter.1 kg white potatoes20 g butter
2. Blitz or finely grate the bread into crumbs. Put the pork steaks between two sheets of baking paper and bash with a rolling pin until thin. Set out three plates: flour seasoned with salt and pepper, the beaten eggs, and the breadcrumbs. Dip each piece of pork in the flour, then the egg, then press it into the crumbs.450 g pork loin steaks2 eggs150 g sliced wholemeal bread
3. Heat oil about 1 cm deep in a frying pan over a medium-high heat. Fry the pork for 3 to 4 minutes a side until deep golden and cooked through. Drain on kitchen paper.
4. Finely shred the cabbage and mix with a pinch of salt and a pinch of sugar, squeezing it with your hands for a minute to soften. Serve the pork with the potatoes and cabbage.½ cabbage

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