Kotlet schabowy
Breaded pork cutlet
Kotlet schabowy: Polish breaded pork loin cutlet
Kotlet schabowy is the Polish Sunday dinner, served in homes and milk bars from Warsaw to Wrocław, usually with buttery dill potatoes and mizeria (cucumber in soured cream) or braised cabbage. It is a pork dish: slices of boneless pork loin are pounded thin, dipped in flour, egg and breadcrumbs and fried in lard or oil until crisp and golden. Chef's tip: pound the meat between sheets of cling film to an even 5 mm; even thickness means the coating browns just as the meat is done.
- Total time
- 35 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the cutlets
- 1 ⅓ lb boneless pork loincut into 4 slices
- 1 tsp salt
- ½ tsp black pepper
- 1 ¾ oz plain flour
- 2 eggs
- 1 tbsp milk
- 4 oz dry breadcrumbs
- ¾ cup lard or vegetable oilfor shallow frying
- ⅔ oz butter
To serve
- 1 lemoncut into wedges
- 1 tbsp fresh dill (optional)chopped
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Method
0/5 doneStep 1: Lay each slice of 1 ⅓ lb boneless pork loin between two sheets of cling film and pound with a meat mallet or rolling pin to about 5 mm thick. Season both sides with 1 tsp salt and ½ tsp black pepper. Wash your hands, board and mallet after handling raw pork.
8 minStep 2: Set out three plates: 1 ¾ oz plain flour; 2 eggs beaten with 1 tbsp milk; and 4 oz dry breadcrumbs. Coat each cutlet in flour, shake off the excess, dip in egg, then press into the breadcrumbs on both sides.
6 minStep 3: Heat ¾ cup lard or vegetable oil with ⅔ oz butter in a large frying pan over a medium heat to about 350°F (a breadcrumb should sizzle steadily). Never fill the pan more than a third deep and never leave it unattended.
4 minStep 4: Fry 2 cutlets at a time for 3–4 minutes per side until deep golden and crisp. The thin pork is safe when it reaches 145°F in the centre with a 3-minute rest; it should be juicy and just white. A common mistake is a pan that is too cool, which makes the crumbs soak up oil and turn greasy.
14 minStep 5: Drain on a rack, rest for 3 minutes and serve with 1 lemon wedges and 1 tbsp fresh dill.
3 min
Nutrition per serving
- Calories
- 520 kcal
- Protein
- 40 g
- Carbs
- 30 g
- Fat
- 26 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kotlet schabowy take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of eggs?
- 1 tbsp ground flaxseed + 3 tbsp water per egg, left for 5 minutes (baking only; vegan).
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