Kotlet Schabowy with Mashed Potato and Cabbage Salad
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Ingredients
- 4 pork loin steaks
- 40 g plain flour
- 2 eggs
- 90 g breadcrumbs
- 600 g floury potatoes
- 30 g butter
- 300 g white cabbage
- 1 carrot
- 1 tbsp white wine vinegar
Nutrition (per serving)
- Calories
- 596 kcal
- Protein
- 41.2 g
- Carbohydrate
- 52.9 g
- of which sugars
- 7.4 g
- Fat
- 23.3 g
- of which saturates
- 9.7 g
- Fibre
- 6.8 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bash the pork loin steaks to an even 1cm thickness and season.
- 2
Coat each steak in flour, then beaten egg, then breadcrumbs, pressing on firmly.
- 3
Boil the floury potatoes for 15-18 minutes until tender, then drain and mash with the butter.
- 4
Shred the white cabbage and grate the carrot, then toss with the white wine vinegar and a pinch of salt.
- 5
Fry the kotlety in a shallow layer of oil for 4-5 minutes each side until golden and cooked through with no pink remaining.
- 6
Serve with the mashed potato and cabbage salad.
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