Pork Cutlet with Potatoes and Cucumber Salad

Pork Cutlet with Potatoes and Cucumber Salad

A classic dinner that can be tasted in homes all over Poland. Simple, hearty, and tasty.


  • Pork chops: 3-4 pieces
  • Young potatoes: 0.5-1 kg
  • Green cucumber: 1-2 pieces
  • Sour cream
  • Dill
  • Egg
  • Classic breadcrumbs


  • Fine-grain iodized sea salt
  • Pepper


  1. Pound the pork chops thoroughly with a meat mallet, turning them occasionally. The thickness of the chops should be about 5 mm. Season the meat with salt and pepper, set aside. Beat the egg well with a fork in a deep plate. Pour flour into the second plate, and breadcrumbs into the third.
  2. Coat the chops in flour, then dip them in the egg and finally coat them in breadcrumbs. Always shake off excess breadcrumbs. Heat oil in a large frying pan and place the chops in the hot fat. Fry until golden brown over low heat.
  3. Wash the cucumbers, peel them, and cut them into thin slices. Transfer the sliced cucumbers to a bowl, add sour cream and chopped dill. Season with salt and pepper. Mix everything thoroughly. Place in the refrigerator for about 15 minutes.

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