Schabowy Zapiekanka (Polish Street-Food Baguette Melt)

Method

1. Preheat the oven to 220 °C with a rack in the upper third.

   oven

2. Slice the mushrooms. Melt the butter in a 24 cm frying pan over medium-high heat, add the mushrooms and the salt and cook for 6 min, stirring now and then, until their liquid has evaporated and they are golden. Set aside.

   Add in this stepButter 20 gButton mushrooms 160 gSalt ¼ tsp

   medium-high heat

3. Cut the pork into thin slices, pound them between cling film to 5 mm and season with the salt and pepper. Coat in flour, then beaten egg, then breadcrumbs, pressing them on well. Wash your hands after handling raw pork.

   Add in this stepBoneless pork loin 240 gSalt ½ tspBlack pepper 2 pinchPlain flour 3 tbspEggs 1Fine dry breadcrumbs 50 g

4. Wipe the pan clean, add the oil to about 0.5 cm deep and heat over medium-high heat (pan size · number of batches: 26 cm · 1×). When a crumb sizzles at once, fry the cutlets for 2 min 30 sec per side until golden and cooked through, then drain and cut into 1.5 cm strips. Never add water to hot oil.

   Add in this stepNeutral oil 100 ml

   medium-high heat

5. Cut half a baguette per serving and split each piece lengthwise. Lay the halves cut side up on a lined tray, spread over the mushrooms, then the cutlet strips and thin pickle slices, and cover generously with cheese. Bake in the oven for 8 min (temperature · number of trays: 220 °C · 1×), until the cheese is melted and bubbling and the bread edges are crisp.

   Add in this stepBaguette (about 60 cm long) 1Dill pickles 1Grated low-moisture mozzarella or gouda 80 g

   oven

6. Zigzag ketchup over the top, scatter with chives and eat straight away while the cheese is still stretchy.

   Add in this stepKetchup 2 tbspChives, snipped 2 tbsp