National Dishes of the World

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Kotlet schabowy (breaded pork chop)
Photo: Dmitry Dzema, CC BY-SA 4.0, Wikimedia Commons

main dish

Kotlet schabowy (breaded pork chop)

kotlet schabowy

Pounded pork loin coated in egg and breadcrumbs and fried until golden – a Sunday lunch classic.

Eaten in: Poland

Prep
15 min
Cooking
15 min
Total
30 min
Servings
4

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About the dish

Schabowy is a slice of pork loin pounded thin, dipped in flour, egg and breadcrumbs and fried crisp in plenty of oil or lard. For decades it was the very picture of Sunday lunch: after the chicken soup came the cutlet with dill-sprinkled potatoes and a cucumber and soured cream salad, or braised cabbage. It is often compared with Wiener schnitzel, but it is thicker, made of pork and coated in plain breadcrumbs. It remains one of the most ordered dishes in Polish milk bars and home-style restaurants.

Main ingredients

  • pork loin
  • eggs
  • breadcrumbs
  • flour
  • lard or oil

More: Wikipedia (pl) Wikipedia (en)

Recipe

Kotlet schabowy (breaded pork chop)

https://foodmap.ominuvo.com/dish/kotlet-schabowy

Ingredients

4 servings

4 servings

Method

  1. Cover the pork slices with cling film and pound them to about 5 mm thick. Nick the edges so they do not curl.

  2. Season the meat with salt and pepper on both sides. Beat the eggs in a shallow dish.

  3. Coat each cutlet in flour, then egg, then breadcrumbs, pressing the coating on lightly.

  4. Heat the fat in a large frying pan and fry the cutlets for 3–4 minutes on each side until golden. Add the butter towards the end for flavour.

  5. Drain on kitchen paper and serve at once with potatoes and a cucumber salad.

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