Golden Polish Kotlet Schabowy
Kotlet schabowy is the beloved Polish answer to the Wiener schnitzel, featuring a thin pork cutlet that is pounded, breaded, and pan-fried to a perfect golden crust. It is the cornerstone of traditional Polish Sunday dinners and is typically served with mashed potatoes and sauerkraut.
A crispy breaded pork cutlet fried to golden perfection that is the ultimate Polish Sunday dinner classic.
Nutrition per serving
Ingredients
Protein
Breading
Cooking
Serving
Instructions
Pound the Cutlets
Place each pork cutlet between two sheets of plastic wrap and pound with a meat mallet to an even thickness of about 5mm. Season both sides generously with salt and pepper and allow to rest for 5 minutes.
Set Up the Breading Station
Arrange three shallow dishes in a row containing flour in the first, beaten eggs in the second, and breadcrumbs in the third. Coat each cutlet first in flour shaking off the excess, then dip in egg, and finally press firmly into breadcrumbs on both sides.
Fry to Golden Perfection
Heat lard or clarified butter in a large heavy skillet over medium-high heat until it reaches about 170 degrees Celsius. Fry the breaded cutlets for 3 to 4 minutes per side without moving them until they are deeply golden and cooked through.
Rest and Serve
Transfer the fried cutlets to a wire rack and allow them to rest for 3 minutes so the crust stays crispy and the juices redistribute. Serve immediately with lemon wedges, fluffy mashed potatoes, and braised sauerkraut.
Substitutions
Common mistakes
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