Kotlet Schabowy

About This Recipe

Kotlet schabowy (pork cutlet schnitzel) is Poland's most beloved everyday main course — a thin pork loin cutlet pounded flat, breaded in a classic egg-breadcrumb coating and fried in lard or oil until golden and crispy. It is the Polish equivalent of Austria's Wiener Schnitzel (and indeed shares a common lineage through 19th century Central European cuisine), but the use of pork rather than veal and the traditional frying in lard give it a distinct character. It is the centrepiece of the traditional Polish Sunday dinner, served with mashed potatoes and pickled red cabbage.

Ingredients

Serves 4

• 4 largepork loin cutlets(about 200g each, fat trimmed)
• 2eggs(beaten)
• 150 gplain flour
• 200 gbreadcrumbs(fine, dry — not panko)
• 1 tspsalt
• 0.5 tspblack pepper
• 200 mllard or vegetable oil(for frying — lard is traditional and gives superior flavour)
• 1lemon(cut into wedges, to serve)

Instructions

1. 1

   Pound cutlets

   Place pork cutlets between sheets of cling film. Pound with a meat mallet or rolling pin to 5–6mm thickness. Season both sides with salt and pepper.

2. 2

   Set up breading station

   Set out three shallow dishes: flour, beaten eggs, breadcrumbs.

3. 3

   Bread the cutlets

   Dip each cutlet: flour first (tap off excess), then egg (let excess drip off), then breadcrumbs (press gently to adhere). Do not press too hard — the breadcrumbs should be even but not compacted.

4. 4

   Fry

   Heat lard or oil to 170°C in a wide pan — enough to come halfway up the cutlet. Fry 2–3 minutes per side until deep golden brown and cooked through.

5. 5

   Drain and serve

   Drain briefly on paper towels. Serve immediately with mashed potatoes, pickled red cabbage and a lemon wedge.

Variations

• •

  Marinate pounded cutlets in milk for 1 hour before breading — a family secret that makes them exceptionally tender.

• •

  Use chicken breast for kotlet drobiowy — the same technique with significantly shorter cooking time.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Storage

Best eaten immediately. Refrigerate leftovers for 2 days and reheat in a 200°C oven for 10 minutes to restore crispness.

Frequently Asked Questions