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Kotlet Schabowy
Poland
The dish most associated with Polish home cooking. Origins disputed between Polish and German (Schnitzel) traditions.
Poland's beloved breaded pork cutlet — pork loin pounded thin, breaded and pan-fried until golden. The cornerstone of the Polish dinner table.
Prep
15 mins
Cook
10 mins
Difficulty
Easy
Calories
505 kcal
Serves
4
Calories are an estimate based on ingredients used
Ingredients
4pork loin chops
100gplain flour
3eggs, beaten
200gfine breadcrumbs
lard or oilfor frying
boiled potatoes, sauerkrautto serve
Method
1
Pound pork to 5mm thickness.
2
Season. Coat in flour, then egg, then breadcrumbs, pressing firmly.
3
Fry in lard over medium-high heat 3-4 minutes per side until deep golden.
4
Drain briefly and serve immediately with potatoes and sauerkraut.
Chef's Tip
Lard gives kotlet schabowy its distinctive flavour that vegetable oil cannot replicate.
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Some recipe photos courtesy of Openverse and Wikimedia Commons contributors, used under Creative Commons licenses.