ReceptnaptárPolish breaded pork cutlets (kotlet schabowy)
Kotlet schabowy is the indispensable centrepiece of the Polish Sunday lunch: pounded pork loin in a crisp crumb, fried in a mixture of butter and oil. It is a relative of Wiener schnitzel, but made with pork, and it is traditionally served with boiled potatoes and sauerkraut or braised cabbage. It is a simple dish, and a flawless one, provided the meat is thin enough.
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Ingredients
Method
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- Put the slices between two sheets of baking paper or cling film and pound them evenly with a meat mallet to about 1 cm thick.
- Season both sides with salt and pepper.
- Set out three bowls: one with flour, one with the beaten eggs and one with breadcrumbs.
- Dip each slice first in flour, shaking off the excess, then in egg, and finally coat it thoroughly in breadcrumbs, pressing them on by hand.
- Heat the butter and oil mixture in a large frying pan over medium-high heat - it should be about 1 cm deep.
- When the fat is hot (a crumb dropped in should sizzle at once), carefully add the slices.
- Fry for 3-4 minutes per side until deep golden and crisp on both sides - don't rush, keep the heat medium so the inside cooks through without the crumb burning.
- Lift out and drain off the excess fat on kitchen paper.
- Serve with potatoes boiled in salted water and sauerkraut.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Pound the meat between sheets of film, so that it does not tear and your kitchen does not end up covered in shreds of meat.
- The mixture of butter and oil works well because the butter gives flavour, while the oil stops the fat from burning too soon.
- Do not stack the fried cutlets or cover them, because the steam softens the crisp crumb.
Frequently asked questions
What is the difference between Wiener schnitzel and schabowy?
Wiener schnitzel is made with veal, schabowy with pork loin. The breading and frying are very similar, but the side dishes differ: in Poland, cabbage is the main accompaniment.
Can I make it in the oven?
Yes: drizzle with oil and bake on baking paper at 200 °C (180 °C in a fan oven) for 20 minutes, turning halfway through. The coating will be less crisp, but the dish will be much lighter.
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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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