What is the Schabow's chop?

2 Pork is blown quite flat and is then covered with either flour or grated and shallow fried in small amounts of oil. Various spices can also be used to add greater depth and variety of taste, even if no other flavors are strictly necessary. Schabow chop is usually served with a number of different side dishes, from mashed potatoes or pierogies, cucumbers and cabbage. The selected pork cut is usually either a pork chop or a relatively thin slice of pork sirloin. Although this piece can have a bone in it, boned is often preferred for easier preparation. Otherwise, the bone should be removed.

Once the right cut of pork is selected, the piece is blurred quite thin, typical with a mallet. This can be done between two pieces of plastic packaging to reduce the chances of tearing the meat. Pork for Schabow chop should be quite thin, allowing it to cook quickly and make it perfect for bread.

Different chefs prefer different types of bread for Schabow chop, although they are usually used either flour or breadcrumbs. Thin -pound pork chop can usually be made into flour, then soaked in a clean mixture of eggs and then re -mined into flour or breadcrumbs. The spices can be added to a coating such as salt, pepper, money box, garlic powder and marjoram, although it is not necessary. Excess bread crumbs or flour should be shaken from the snack of Schabowa and then a piece of meat is cooked at a high temperature in a pan with a small amount of oil in it.

Schabow chop will cook relatively quickly and can be cooked for a few minutes at a high temperature, and then complete a few minutes longer at a lower temperature. If the spice is not added to the flour or breadcrumbs, the hot chop can be flavored with some salt and pepper because it is removed from the pan. Schabow chop should be served hot. A number of different side dishes such as pierogies, cabbage, salad, mashed potatoes can be served withand pickled beets or cucumbers.