Kotlet Schabowy (Breaded Pork Cutlet)

Lay each chop between two sheets of cling film and pound with the flat side of a mallet or a heavy pan until it is an even 5–7 mm thick. Season both sides with salt and white pepper.

💡 Pounding is not optional — it tenderises the loin and gives the wide, thin cutlet that fries evenly and looks right.

Set out three shallow bowls: flour, beaten egg, breadcrumbs. Coat each cutlet in flour (shake off the excess), then egg, then press it firmly into the crumbs on both sides so they stick in an even layer.

Heat the fat in a wide pan over medium-high until a crumb dropped in sizzles briskly. Fry the cutlets, without crowding, for 3–4 minutes a side until deep golden and cooked through.

💡 Spoon a little hot fat over the top as they fry — it puffs the crust into the bubbled surface that is the mark of a good schabowy.

Lift onto kitchen paper for a moment to shed excess fat, then serve straight away — a schabowy waits for no one. The classic plate is boiled potatoes with dill and either mizeria (cucumber in soured cream) or braised cabbage.