Kotlety Schabowe (Polish Breaded Pork Cutlets)
Kotlety schabowe are the classic Polish breaded pork cutlets - pork loin pounded thin, coated in egg and breadcrumbs, and fried in lard until crisp, golden and juicy. Simple, honest home cooking, best served with potatoes and a fresh cabbage salad.
Servings: 4 cutlets
Calories: 259kcal
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Equipment:
- Meat mallet for pounding the pork thin
- Large heavy frying pan
- 2 shallow bowls one for beaten egg, one for breadcrumbs
- Tongs for turning the cutlets
Ingredients:
- 4 pork loin chops - schab środkowy, about 1.5 cm (½ inch) thick
- 2 large eggs
- 1 cup breadcrumbs - bułka tarta
- ½ tsp salt
- ½ tsp black pepper
- lard - smalec, for frying
Instructions:
- Rinse the pork chops under cold water and pat them fully dry with paper towel.
- Place each chop on a board and pound with a meat mallet to about 7 mm (¼ inch) thick, so it is thin and even.
- Season both sides of each cutlet with salt and pepper.
- Set up two shallow bowls: beaten eggs in one, breadcrumbs in the other.
- Heat a large, heavy pan over medium-high heat and melt enough lard to cover the base.
- Dip each cutlet in the egg, then coat all over in breadcrumbs in one even layer.
- Fry one or two at a time for about 2 minutes per side, until deep golden brown, adjusting the heat so they brown evenly without burning. Between batches, wipe out any burnt crumbs and top up the lard. Serve hot.
Notes:
Chef's tips
- Pound the pork thin and even (about 7 mm) - the key to juicy, quick-cooking cutlets.
- Fry in lard (smalec) for the most authentic flavour and a crisp coating.
- Keep the coating to one even layer and get the fat properly hot, so the crust sets straight away and does not turn greasy.
- Serve with boiled potatoes or kluski śląskie and a fresh white cabbage salad.
Nutrition:
Serving: 100g | Calories: 259kcal | Carbohydrates: 10g | Protein: 21g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 320mg | Fiber: 0.6g | Sugar: 1g
