ReceptnaptárKotlet schabowy (Polish breaded pork cutlet)
Kotlet schabowy is the best-known dish of Polish cuisine: thinly pounded, crisp breaded pork loin. It resembles Wiener schnitzel but is made from pork. A classic Sunday lunch, served with potatoes and sour cucumber salad.
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Ingredients
Method
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- Pound the loin slices on both sides with a meat mallet to about half a centimetre thick. Season with salt and pepper.
- Set up three plates: flour on one, beaten eggs on the second, breadcrumbs on the third.
- Coat the slices first in flour, then in egg, finally in breadcrumbs. Press the crumbs on lightly.
- In a large pan heat plenty of oil with a little butter over medium heat (about 170 °C).
- Fry the cutlets for 3-4 minutes on each side until golden brown. Drain on kitchen paper to remove excess oil.
- Serve with lemon wedges, mashed or parsley potatoes and mizeria (cucumber salad).
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pound it thin so it cooks quickly and evenly.
- Do not press the crumbs on too hard.
- Frying in butter gives a richer flavour.
- It can also be made in an air-fryer oven (200 °C, 15 minutes) with less oil.
Frequently asked questions
How does it differ from Wiener schnitzel?
Wiener schnitzel is made from veal, schabowy from pork loin.
How long does it keep?
2 days in the fridge, reheated in the oven.
Similar recipes
- Polish breaded pork cutlets (kotlet schabowy) · Polish
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- Breaded pork cutlets · Hungarian
- Flamenquines - breaded pork rolls stuffed with ham · Spanish & Portuguese
- Breaded Fried Pork Chop · Hungarian
- Jägerschnitzel (hunter-style pork cutlet with mushroom sauce) · German
More polish ideas
- Polish-style pork goulash
- Honey and garlic roast pork ribs
- Pork chops in wild mushroom sauce
- Roast pork loin stuffed with prunes (schab faszerowany śliwkami)
- Bitki wieprzowe (braised pork steaks in onion gravy)
- Polish stuffed cabbage rolls (gołąbki)
- Red beetroot soup (barszcz)
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