Kotlet Schabowy

Kotlet Schabowy (Polish Breaded Pork Cutlet)

Poland's answer to the schnitzel: a butterflied pork loin pounded thin, dredged in a classic flour-egg-breadcrumb trio, and pan-fried in butter until deeply golden. Traditionally served on Sundays with boiled potatoes and braised cabbage (kapusta zasmażana).

Prep

20 min

Cook

15 min

Total

35 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) pork loin, sliced into 4 cutlets, ask the butcher for schabowy-cut slices, about 1.5 cm thick
• •1 tsp fine salt
• •0.5 tsp black pepper, freshly ground
• •60 g (½ cup) all-purpose flour, for dredging
• •2 large eggs, beaten with a pinch of salt
• •120 g (1¼ cups) fine dry breadcrumbs, bułka tarta; use plain unseasoned breadcrumbs
• •80 g (⅓ cup) clarified butter or ghee, traditional Polish choice; regular butter burns more easily
• •30 g (2 Tbsp) lard or vegetable oil, to raise the smoke point alongside the butter
• •1 piece lemon, wedges, for serving

Steps

1. 1 If the cutlets are thicker than 1.5 cm, butterfly them by slicing horizontally almost through, then open like a book. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet (or rolling pin) to an even 6-7 mm thickness. Season both sides generously with salt and pepper.
2. 2 Set up three shallow bowls in a row: flour, beaten eggs, and breadcrumbs. Working one cutlet at a time, coat thoroughly in flour, shaking off excess, then dip into the egg, letting extra drip off, and finally press firmly into the breadcrumbs on both sides. Do not rush the breading — a thick, even coat is the hallmark of a good kotlet. Rest the breaded cutlets on a rack for 5 minutes so the coating sets.
3. 3 Heat the clarified butter and lard together in a heavy skillet (preferably carbon steel) over medium heat until a breadcrumb sizzles immediately on contact, about 175 °C / 350 °F. The fat should come roughly halfway up the cutlet.
4. 4 Fry the cutlets in batches without crowding, 3-4 minutes on the first side until deep golden brown, then flip and fry 2-3 minutes more. The pork is safely cooked when the juices run clear and the thickest part reads 71 °C / 160 °F on an instant-read thermometer.
5. 5 Transfer to a rack or paper-towel-lined tray and keep warm in a low oven while you fry the rest. Serve immediately with lemon wedges, boiled potatoes, and braised cabbage (kapusta zasmażana).