Kotlet Schabowy
Kotlet Schabowy is a classic Polish pan-fried pork cutlet, similar to Wiener Schnitzel. Thinly pounded pork is breaded and fried until golden and crispy. It makes a satisfying main course, often served with potatoes and cabbage.
An original recipe by Forkin
- Total time
- 35 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 920 kcal
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 4 pcsboneless pork chop, about 150g each, trimmed
- 0.5 cupall-purpose flour
- 2 pcsegg, beaten
- 1 cupbread crumb
- 0.5 tspsalt
- 0.25 tspblack pepper, ground
- 0.75 cupvegetable oil, or lard, for frying
Equipment
shallow dish · rolling pin · skillet · wire rack · baking sheet · frying pan · meat mallet
The method
Step by step
- 1
Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet or heavy rolling pin, pound them until they are about 1/4 inch (0.6 cm) thick.
About 5 min
Cook’s note: Pounding them thinly ensures even cooking and tenderness.
- 2
Season both sides of the pounded pork chops generously with salt and black pepper.
About 1 min
- 3
Set up a breading station: place the all-purpose flour in a shallow dish, the beaten eggs in a second shallow dish, and the bread crumbs in a third shallow dish.
About 2 min
- 4
Dredge each pork chop in the flour, shaking off any excess. Then dip it in the beaten egg, ensuring it's fully coated. Finally, press it into the bread crumbs, making sure both sides are completely covered.
About 5 min
Cook’s note: Press firmly to adhere the bread crumbs well, this creates a crispier coating.
- 5
Heat the vegetable oil in a large skillet or frying pan over medium-high heat until it shimmers, about 350°F (175°C). Ensure there is enough oil to cover about half the thickness of the cutlets.
About 2 min
Cook’s note: If the oil isn't hot enough, the breading will absorb too much oil and become greasy.
- 6
Carefully place two breaded pork chops into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through.
About 8 min
Cook’s note: The internal temperature should reach 145°F (63°C).
- 7
Remove the cooked cutlets from the pan and place them on a wire rack set over a paper towel-lined baking sheet to drain any excess oil.
About 1 min
Cook’s note: This helps keep the cutlets crispy.
- 8
Repeat with the remaining pork chops, adding more oil if needed.
About 8 min
- 9
Serve immediately with your favorite sides like mashed potatoes, sauerkraut, or a fresh cucumber salad.
Per serving
Nutrition
- Calories
- 920.1kcal
- Protein
- 46.2g
- Carbs
- 33.4g
- Fat
- 66.3g
- Fibre
- 1.9g
- Sugar
- 2.1g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover Kotlet Schabowy in an airtight container in the refrigerator.
Reheat in a dry skillet over medium heat for a few minutes per side until warmed through, or in an oven at 350°F (175°C) until crispy.
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