Update date: 10 October 2013

“Chachor” salad pork cutlet (Silesian dinner for a weekend)


• 1 kg potatoes
• 6 eggs
• 5 dill pickles
• 300-400 g smoked bacon
• 1 onion
• 1 kg pork loin – bone in
• breadcrumbs
• flour
• salt
• pepper



Hard-boil the eggs and boil the potatoes in their skins. Dice the bacon and fry it, then at the very end add the finely chopped onions and fry for a short while until transparent. Peel and dice the boiled potatoes. Dice the dill pickles and eggs. Mix all the ingredients together, and season to taste with salt and pepper. Serve with pork chops breaded in breadcrumbs, egg and coat with the egg, flour and breadcrumbs. Fry in hot oil until golden brown.



This meal was prepared by the Country Homemakers’ Association from Ornontowice during the 2nd "Silesian Tastes Festival 2007" in Cieszyn. The Team won 1st place in amateur category.