Kotlet Schabowy — Crispy Pork Loin Cutlets with Mizeria

Ingredients

• 1 lb Pork Loin Cutlets, pounded thin
• ½ cup flour
• 2 eggs, beaten
• 1¼ cups fine breadcrumbs
• 1 Cucumber, sliced paper-thin
• ⅓ cup sour cream
• 1 tsp lemon juice
• 1 tbsp chopped dill
• 4 tbsp neutral oil plus 2 tbsp butter
• Salt and black pepper

Method

1. Salt the Cucumber slices lightly and rest 10 minutes, then squeeze gently and fold with sour cream, lemon juice, dill, and pepper — that's mizeria, the cool counterpoint.
2. Season the Pork Loin Cutlets, then dredge through flour, egg, and breadcrumbs, pressing lightly so the coating clings without caking.
3. Heat oil and butter in a wide skillet over medium until the butter stops foaming. Fry the cutlets 3–4 minutes per side until burnished gold and cooked through (145°F for pork, 165°F for poultry).
4. Rest the cutlets 3 minutes on a rack so the crust stays shattering-crisp.
5. Serve with the mizeria and, ideally, buttered potatoes with dill.