Kotlet Schabowy (Polish Breaded Pork Cutlet)
Local name: Kotlet schabowy
In short: Pounded pork loin cutlets coated in egg and breadcrumbs and fried until crisp, the Polish Sunday lunch classic served with potatoes and cabbage salad. It takes about 40 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 15 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 470 kcal
The breaded pork cutlet is the dish most Polish households associate with Sunday lunch. Kotlet schabowy is made from a boneless loin chop pounded thin, coated in flour, egg and breadcrumbs, and fried in lard or oil until deep golden. It comes to the table with mashed potatoes dressed in dill and a crunchy cabbage or cucumber salad. A squeeze of lemon is the only sauce it needs.
Instructions
- Place the chops between two sheets of baking paper. Pound with a meat mallet or rolling pin to an even thickness of about 7 mm (1/3 in). Season both sides with the salt and pepper.
- Set out three shallow dishes with the flour, the beaten eggs and the breadcrumbs. Coat each cutlet in flour, shaking off the excess, then dip in egg and press into the crumbs.
- Let the coated cutlets rest on a rack for 5 minutes, which helps the crust stay put.
- Heat the fat in a large skillet over medium-high heat to about 170°C (340°F), until a crumb sizzles at once. The fat should be about 5 mm (1/4 in) deep.
- Fry the cutlets in two batches for 2 to 3 minutes per side, until deep golden. The pork should reach at least 63°C (145°F). Do not crowd the pan.
- Drain on a rack or paper towels and serve right away with lemon, mashed potatoes with dill and a cabbage or cucumber salad.
Tips
- Pound the meat evenly. Thin, even cutlets cook fast, stay tender and do not dry out at the edges.
- For a lighter version, use chicken or turkey cutlets, which cook in about the same time. A pinch of sweet paprika in the breadcrumbs adds color.
Questions and answers
What is the difference between kotlet schabowy and Wiener schnitzel?
Both are breaded cutlets. Schabowy is made from pork loin and fried in lard or oil, while Wiener schnitzel is traditionally made from veal.
What do you serve with kotlet schabowy?
Mashed or boiled potatoes with dill, and surówka, a raw salad of cabbage, carrot or cucumber. Pickled beets or sauerkraut are also common.
Can I bake or air-fry schabowy?
Yes. Spray the coated cutlets with oil and bake at 220°C (425°F) for 15 to 18 minutes, turning once, or air-fry at 190°C (375°F) for 10 to 12 minutes.
How long does it take to make Kotlet Schabowy (Polish Breaded Pork Cutlet)?
About 40 min in total: 25 min of preparation and 15 min of cooking.
How many calories are in Kotlet Schabowy (Polish Breaded Pork Cutlet)?
About 470 kcal per serving, with 39 g of protein, 28 g of carbohydrates and 22 g of fat. These values are estimates.
Nutrition per serving
| Calories | 470 kcal |
|---|---|
| Protein | 39 g |
| Carbohydrates | 28 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 750 mg |
Estimated values, calculated from the ingredients.
