Kotlet Schabowy (Polish Breaded Pork Cutlet)

Ingredients

• 4 boneless pork loin chops, about 1/2-inch thick
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1.5 cups plain breadcrumbs
• Salt and freshly ground black pepper to taste
• Lard or vegetable oil for frying (about 1/2 inch depth)
• Lemon wedges (optional, for serving)
• Mashed potatoes and cucumber salad (mizeria) or kapusta (cooked cabbage) for serving

Instructions

1. Prepare Pork: Place pork chops between sheets of plastic wrap. Using a meat mallet, pound them gently and evenly to about 1/4-inch thickness. Be careful not to tear the meat.
2. Season: Season both sides of the pounded cutlets generously with salt and pepper.
3. Set Up Breading Station: Prepare three shallow dishes. Place flour in the first, beaten eggs in the second, and breadcrumbs in the third.
4. Bread Cutlets: Dredge each cutlet first in flour (shake off excess), then dip completely in the beaten egg (let excess drip off), and finally press firmly into the breadcrumbs, ensuring an even coating on both sides.
5. Heat Fat: Heat lard or oil in a large, heavy skillet over medium-high heat. The fat should be hot enough that a breadcrumb sizzles immediately when dropped in.
6. Fry Cutlets: Carefully place 1 or 2 breaded cutlets in the hot fat (do not overcrowd). Fry for about 3-5 minutes per side, until golden brown, crispy, and cooked through. Adjust heat as needed to prevent burning.
7. Drain & Serve: Remove cooked cutlets with tongs or a spatula and drain briefly on paper towels or a wire rack. Serve immediately, traditionally with mashed potatoes and mizeria (cucumber salad) or cooked cabbage. Lemon wedges are optional.

What Makes It Special

Kotlet Schabowy is a beloved staple of Polish home cooking and restaurant menus, often considered Poland's answer to Wiener Schnitzel. This simple dish of pounded, breaded, and fried pork loin cutlet delivers pure comfort and satisfaction. Its crispy exterior and tender interior make it a popular choice for Sunday dinners and everyday meals alike, representing the heart of traditional Polish cuisine.