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How to make kotlety schabowe (polish pork chops )
Rinse the pork loin cutlets under cold water.
This step removes the excess blood from the meat. In doing so, this makes breading the cutlets much easier.

Pick from: a. Cut the pork loin into thin, strips roughly 9-12 cm (2.77-4.78 in) in size. The strips should be between 2-3 even inches (or centimeter/0.6-0.9 in.. b. This step also makes shaping the cutlets easier for you. Place all the bones, bun, and meat into a pot.. c. Tenderize the meat with a kitchen mallet. Flip the pork loin slices frequently as you tenderize them.. d. Do not soak the tender piece of pork loin unless the recipe specifically states otherwise. Separate the oval meat of each batch of recipe..
c.