Kotlet Schabowy
“Kotlet Schabowy is a Polish breaded pork cutlet, similar to a schnitzel.”
Pork cutlets
Flour
Egg
breadcrumbs
Oil
PorkWhere it comes from
As a staple in Polish homes, Kotlet Schabowy is often served with potatoes and cabbage, representing the simplicity and heartiness of Polish cuisine.
On the Palate
How it's made
4 steps · Show ↓28 min active
How it's made
4 steps · Show ↓- 15 min
Pound the pork cutlets gently with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and pepper.
- 210 min
Prepare three shallow dishes: one with flour, one with beaten egg, and one with breadcrumbs. Dredge each cutlet in flour, then dip in egg, and finally coat with breadcrumbs, pressing gently to adhere.
- 35 min
In a large skillet, heat oil over medium-high heat until shimmering. Carefully lay the breaded cutlets in the pan, being careful not to overcrowd.
- 48 min
Fry the cutlets for about 3-4 minutes on each side until golden brown and cooked through. They should sizzle gently as they cook.
Watch outEnsure the oil is hot enough before adding the cutlets, or the breading will absorb too much oil and become greasy.
