Kotlet schabowy — breaded fried pork cutlet with potatoes and cabbage salad

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Kotlet Schabowy (Breaded Pork Cutlet)

Name: Kotlet Schabowy (Breaded Pork Cutlet)
Total time: 35 min
Yield: 4
Cuisine: Polish
Ingredients: 4 Boneless pork loin chops; 60 g Plain flour; 2 Eggs; 150 g Fine dried breadcrumbs; 150 ml Lard or neutral oil, for frying; Salt and white pepper; Lemon wedges, to serve

Poland's answer to the schnitzel: a pork loin chop pounded thin, dredged in flour, egg and breadcrumbs, and shallow-fried in plenty of hot fat until the coat is crisp, blistered and deep gold. The Sunday-dinner plate almost every Polish family shares.

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Công thức của Polish home kitchens · 🏺 Truyền thống · Everyday home cooking of Poland — the milk-bar (bar mleczny) and Sunday-table dishes most Poles grow up on

Polish · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article defines it as 'a Polish variety of a breaded cutlet of pork coated with breadcrumbs', 'similar to Viennese schnitzel or Italian cotoletta', made by pounding pork thin then dipping it 'in flour, then in egg, and then covered in breadcrumbs' and frying in hot oil or lard, and notes it is served with potatoes, cabbage and salads. Quantities and method here are this book's own.

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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.

💡 Mẹo

Kotlet schabowy is a first cousin of Wiener Schnitzel and the Milanese cutlet — the same flour-egg-crumb idea, made with pork loin and shallow-fried in lard.
For the crispest coat, coat the cutlets and fry them at once. Breadcrumbs left to sit go damp and fry heavy.