Fried veal or pork legs
6 servings
35 minutes
Fried veal or pork legs are an exquisite dish of Polish cuisine, filled with depth of flavor and textural contrasts. Historically rooted in traditional village recipes where every part of the animal was valued and used in cooking. The legs are first simmered with vegetables, absorbing the broth's aromas, and then fried in a crispy coating. The result is an incredible combination of tender, almost gelatinous meat and a golden crispy crust. A side of mashed potatoes, green peas, and cucumbers highlights the rich flavor of the dish, making it complete and harmonious. It is perfect for a festive dinner or a cozy home meal, reminding one of the richness of Polish culinary tradition.
1
Scald the veal or pork legs, clean them of hair, rub with flour, and singe to remove remaining hairs. After that, wash the legs, cut them lengthwise into two parts, separating the meat from the bones.
- Veal leg (knuckle): 4 pieces
- Wheat flour: 0.5 glass
2
Then place the legs and bones in a pot, cover with cold water, add carrots, parsley, onion, salt, and boil for about 3-4 hours.
- Veal leg (knuckle): 4 pieces
- Parsley root: 1 piece
- Carrot: 1 piece
- Onion: 1 head
- Vegetable oil: 3 tablespoons
3
After boiling, remove the legs from the broth with a slotted spoon (separating and removing the bones - the so-called 'babki'), sprinkle with pepper and salt, coat in flour, moisten with egg, coat in breadcrumbs, and fry in a heated pan with oil.
- Wheat flour: 0.5 glass
- Chicken egg: 2 pieces
- Breadcrumbs: 1 glass
- Vegetable oil: 3 tablespoons
4
You can serve mashed potatoes, green peas, and cucumbers as a side dish.