Kotlet Schabowy — Classic breaded pork cutlet fried golden and crispy
4
Units:
Prep: 15 min Cook: 15 min
Ingredients
- 4 boneless pork loin chops, about ½-inch thick
- ½ cup all-purpose flour
- 2 large eggs, beaten
- Salt and black pepper to taste
- Lard or vegetable oil for frying (½-inch depth)
- Lemon wedges (optional)
Traditional Sides
- Mashed potatoes
- Mizeria (cucumber salad in sour cream) or kapusta (cooked cabbage)
Poland's answer to Wiener Schnitzel and a beloved staple of home cooking and restaurant menus. Boneless pork loin is pounded thin, breaded in a classic flour-egg-breadcrumb coating, and fried until golden brown and crispy outside, tender and juicy inside. Sunday dinner perfection.
Instructions
- Place pork chops between plastic wrap. Pound gently and evenly to ¼-inch thickness with a meat mallet.
- Season both sides generously with salt and pepper.
- Set up breading station: flour, beaten eggs, breadcrumbs in three shallow dishes.
- Dredge each cutlet in flour (shake off excess), dip in egg (let excess drip), press firmly into breadcrumbs on both sides.
- Heat lard or oil in a large heavy skillet over medium-high heat until a breadcrumb sizzles immediately.
- Fry 1-2 cutlets at a time, 3-5 minutes per side, until golden brown and cooked through.
- Drain briefly on paper towels. Serve immediately with mashed potatoes and mizeria.
Tips
- Pound evenly — thick spots will be undercooked when thin spots are done
- Do not overcrowd the skillet; fry in batches for proper crisping
- Lard gives the most authentic, flavorful result, but vegetable oil works fine
Created: 4/23/2025, 10:42:51 PM diytraditionallow cost
Meat mallet, plastic wrap, shallow dishes (3), large heavy skillet, tongs, paper towels