Kotlet Schabowy (Polish Breaded Pork Cutlet)

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Kotlet Schabowy is a real, traditional Polish dish, known as Polish Breaded Pork Cutlet. A pounded, breaded and pan-fried pork cutlet, Poland's answer to schnitzel, served with potatoes and cooked cabbage.\n\nKotlet schabowy became a fixture of Sunday family dinners across Poland in the 20th century, closely related to the Austrian schnitzel introduced through cultural exchange within the former Austro-Hungarian territories.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Polish home cooking, not a generic stand-in for a search term.

재료

서브 4

• 4boneless pork loin chops
• 1 tsp좋은 바다 소금
• 0.5 tsp후추
• 0.5 cup만능 밀가루
• 2계란(구타당하다)
• 1.5 cups이동 경로
• 4 tbsp중성 오일(튀김용)
• 2 tbsp버터(튀김용)

조리법

1. 1

   Pound the cutlets

   Place each pork chop between plastic wrap and pound to an even thickness of about 1 cm.

2. 2

   시즌

   Season both sides with salt and pepper.

3. 3

   Set up breading station

   Arrange flour, beaten eggs and breadcrumbs in three separate shallow dishes.

4. 4

   커틀릿을 빵에 굽는다

   Dredge each cutlet in flour, then egg, then breadcrumbs, pressing gently to help the coating adhere.

5. 5

   튀김

   Heat oil and butter together in a wide skillet over medium heat and fry the cutlets for 4 to 5 minutes per side until deeply golden and cooked through.

6. 6

   물기를 빼고 서빙하세요

   Drain briefly on paper towels and serve hot with boiled potatoes and cooked cabbage or a simple salad.

변형

• •

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  ノンプオイフェエエンテ、マノンプオイェェエエンテ、いいえ。

• •

  Io non sei quello che fazer com Questo、ma non posso Farlo。うーん。

저장

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