Bone-in pork chop, new potatoes with dill butter, fried egg, cucumber salad with fresh cucumber and sour cream.
🇵🇱 Polish | Home-style cuisine
Breaded pork chops served with a fried egg are an absolute classic of contemporary Polish cuisine. For many of our guests, this dish is a return to the fondest childhood memories, served in an elegant, restaurant-style presentation.
Fun fact:
Did you know that the iconic pork chop, our national culinary symbol, is a close relative of the famous Wiener Schnitzel, which in turn originates from Milan?
The history of this dish dates back to 12th-century Italy, where breaded and butter-fried bone-in veal cutlets (cotoletta milanese) were prepared. The Austrians borrowed the recipe in the 19th century, refining it by pounding the meat flat and deep-frying it in breadcrumbs.
When this tradition reached Poland, chefs replaced veal with more readily available pork, added the bone for a deeper flavor, and thus the traditional Polish pork chop was born. The greatest credit for popularizing this dish goes to Lucyna Ćwierczakiewiczowa, who included the recipe in her 1860 book titled "365 dinners for five zlotys".
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