The Pole’s relationship with pork chops is like the Americans’ relationship with steak. Although I love steak 🥩, I also love pork 🐖. After 25 years of Polish Pork Cuisine, pork has become an integral part of my diet. Sometimes when I get cravings for the old times and Slavic-Germanic culinary tradition, I make a simple pork schnitzel accompanied by potatoes and dill. When the spirit of California speaks to me, and I want a healthier version, I make a pork schnitzel… breaded in buckwheat flour. Here is a recipe for a delicious buckwheat schnitzel you can make at home. Frankly, I feel that it tastes even better the next day. Reheated in the oven, the meat fully absorbs all the beautiful flavors and aromas of roasted buckwheat. Try it out both ways.

Buckwheat Breaded Pork Schnitzel

Ingredients (for about 2-4 people): 

• 4 pork chops (thickness of approximately 1/2″)
• 1 egg
• 3/4 cup buckwheat flour
• salt, and pepper (to taste)
• 4-6 tbs vegetable oil

1. Pound the meat (using a meat tenderizer) periodically turning (the thickness of the chops depends on individual taste, but I like schnitzels that are no thicker than ¼”).
2. Sprinkle the meat with salt and pepper and let it stand for 30 minutes.
3. Beat egg with a fork on a deep plate.
4. Pour buckwheat flour into a separate plate.
5. Coat the chops in flour, then dip in egg, and then again coat with buckwheat flour (shake off excess flour, especially coarse lumps that are hanging off the meat).
6. In a large skillet, heat the vegetable oil (when the oil starts to shimmer, it’s hot). Fry pork chops on both sides over medium heat until golden brown (approximately 3 minutes for each side).

Enjoy.

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