Classic Polish Kotlet Schabowy

Method

1. Trim pork tenderloin and cut into 1cm thick cutlets
2. Season with salt and pepper
3. Dip in flour, then egg wash, then breadcrumbs
4. Heat oil in a large skillet to 175°C
5. Fry cutlets until golden brown on both sides
6. Rest on paper towels
7. Boil potatoes until tender
8. Sauté onions in butter until caramelized
9. Serve cutlets with potatoes and onions
10. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.