Kotlet Schabowy

Ingredients

• 1.75 tsp Kosher Salt
• 0.75 tsp Black Pepper
• 60 g All Purpose Flour
• 1 pcs Egg
• 120 g Breadcrumbs
• 4 tbsp Clarified Butter
• 1 pcs Lemon
• 10 g Dill
• 400 g Pork Loin

Method

1. Slice {pork_loin} into thick cutlets, cover, and pound in a heavy skillet or with a mallet until thin and even. Pat dry so the coating adheres and the crust can fry crisp. Season both sides with {kosher_salt} and {black_pepper}.
2. Arrange shallow bowls with {all_purpose_flour}, beaten {egg}, and {breadcrumbs}. Season the {all_purpose_flour} and {breadcrumbs} lightly with {kosher_salt} and a little {black_pepper} so every layer is flavorful.
3. Dredge the prepared {pork_loin} in {all_purpose_flour}, then {egg}, then press firmly into {breadcrumbs} for a full, even coat. Let the crust stand briefly so it grips the meat and fries without slipping.
4. Heat {clarified_butter} in a large skillet over medium-high heat until shimmering. Fry the breaded {pork_loin} without crowding, turning once, for deep golden color and a crisp crust; the center should reach a safe temperature and the coating should stay dry and blistered. Transfer to a rack and season lightly with {kosher_salt} while hot.
5. Rest the fried {pork_loin} briefly on a rack so the juices settle and the crust stays crisp rather than steaming underneath.
6. Plate the rested {pork_loin}, squeeze over {lemon}, and scatter with {dill} for bright freshness against the rich crust. Serve at once while the coating is still shattering crisp.