Kotlet schabowy

Kotlet schabowy is a crisp, golden breaded pork cutlet with a juicy, tender center and a rich flavor from frying in lard. Served hot with a squeeze of lemon, it is simple, hearty, and deeply comforting.

Nutrition · per serving

650kcal

42gProtein

31gCarbs

42gFat

1gFiber

2 servings

Ingredients

9 items

Kotlet schabowy

boneless pork loin chops, about 1.5 cm thick2 pieces, 180 g each

fine salt4 g

black pepper1 g

plain flour40 g

egg1 large

breadcrumbs70 g

lard60 g

Do podania

lemon wedges2 wedges

chopped parsley5 g

Tips

•For the most authentic texture, use fine dry breadcrumbs rather than panko.
•Pounding the pork evenly is the key beginner technique: thin meat cooks fast and prevents a burnt coating with undercooked center.
•Traditionally, kotlet schabowy is often served with mashed potatoes and a simple cabbage salad or mizeria.
•If your chops are larger, fry one at a time to avoid crowding the pan and lowering the fat temperature.

Steps

1
Pat the pork dry. If needed, trim any thick outer fat or silverskin. Place each chop between sheets of baking paper or plastic wrap and pound to an even thickness of about 5 mm; this helps it cook quickly and stay tender. Season both sides with the salt and black pepper.
2 pieces, 180 g each boneless pork loin chops, about 1.5 cm thick4 g fine salt1 g black pepper
2
Set up a breading line: put the plain flour on one plate, beat the egg in a shallow bowl until smooth, and spread the breadcrumbs on a second plate. Coat each chop first in flour, shaking off excess, then in egg, then in breadcrumbs, pressing lightly so the coating adheres evenly without clumping.
40 g plain flour1 large egg70 g breadcrumbs2 pieces, 180 g each boneless pork loin chops, about 1.5 cm thick
3
Heat a large frying pan over medium to medium-high heat and melt the lard until hot. The fat should shimmer, and a few breadcrumb crumbs dropped in should sizzle immediately but not burn.
60 g lard
4
Fry the breaded chops for 3-4 minutes on the first side until deep golden brown, then turn and fry 2-3 minutes on the second side. Adjust the heat as needed so the crust browns steadily without scorching. The pork is done when the coating is crisp and the center reaches 63°C or the juices run clear.
2 pieces, 180 g each boneless pork loin chops, about 1.5 cm thick60 g lard
5
Transfer to a plate lined loosely with paper towel for a brief 1-minute rest to keep the crust crisp rather than soggy.
6
Serve immediately with lemon wedges and a sprinkle of chopped parsley.
2 wedges lemon wedges5 g chopped parsley

Origin & History

Kotlet schabowy is one of Poland's best-loved home-style dishes, widely considered a Sunday dinner classic. It became especially popular in the 19th and 20th centuries, influenced in part by Central European breaded cutlets such as Wiener Schnitzel, but adapted in Poland with pork as the standard meat.

polish pork fried classic cutlet beginner

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Steps

Pat the pork dry. If needed, trim any thick outer fat or silverskin. Place each chop between sheets of baking paper or plastic wrap and pound to an even thickness of about 5 mm; this helps it cook quickly and stay tender. Season both sides with the salt and black pepper.

2 pieces, 180 g each boneless pork loin chops, about 1.5 cm thick4 g fine salt1 g black pepper

Set up a breading line: put the plain flour on one plate, beat the egg in a shallow bowl until smooth, and spread the breadcrumbs on a second plate. Coat each chop first in flour, shaking off excess, then in egg, then in breadcrumbs, pressing lightly so the coating adheres evenly without clumping.

40 g plain flour1 large egg70 g breadcrumbs2 pieces, 180 g each boneless pork loin chops, about 1.5 cm thick

Heat a large frying pan over medium to medium-high heat and melt the lard until hot. The fat should shimmer, and a few breadcrumb crumbs dropped in should sizzle immediately but not burn.

60 g lard

Fry the breaded chops for 3-4 minutes on the first side until deep golden brown, then turn and fry 2-3 minutes on the second side. Adjust the heat as needed so the crust browns steadily without scorching. The pork is done when the coating is crisp and the center reaches 63°C or the juices run clear.

2 pieces, 180 g each boneless pork loin chops, about 1.5 cm thick60 g lard

Transfer to a plate lined loosely with paper towel for a brief 1-minute rest to keep the crust crisp rather than soggy.

Serve immediately with lemon wedges and a sprinkle of chopped parsley.

2 wedges lemon wedges5 g chopped parsley

Origin & History