Contents
Kotlet schabowy
A staple of Polish cuisine
Ingredients
For the cutlets:
- 4 boneless pork loin chops about 1-inch thick
- Salt and black pepper, to taste
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup fine breadcrumbs
- 3-4 tablespoons clarified butter or lard for frying
Traditional side dishes
- 4 medium potatoes for mashed or boiled potatoes
- 1 tablespoon butter
- Fresh dill, chopped
- 2 medium cucumbers
- ½ cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- Salt and pepper to taste
Instructions
- Preparing the pork cutlets: Start by selecting high-quality pork loin chops. If they are too thick, place them between two sheets of plastic wrap and pound them gently with a meat mallet until they are about ½-inch thick. This process ensures even cooking and a tender final result. Season both sides of each cutlet with salt and black pepper.
- Breading the cutlets: Prepare three shallow plates: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each cutlet first into the flour, shaking off any excess. Then, coat it in the beaten eggs, ensuring full coverage. Finally, press the cutlet into the breadcrumbs, patting it gently to help the coating adhere.
- Frying to perfection: In a large frying pan, heat the clarified butter or lard over medium heat. Once hot, place the breaded cutlets in the pan, cooking for about 3-4 minutes per side until golden brown and crispy. Avoid overcrowding the pan, as this can lower the oil temperature and affect the crispiness. Once done, transfer the cutlets to a paper towel-lined plate to remove excess oil.
Notes
Introduction to kotlet schabowy
Polish cuisine is rich with comforting, home-cooked dishes that have been passed down through generations, and few are as beloved as kotlet s30chabowy. This iconic pork cutlet is a favorite among families across Poland, often gracing dinner tables on weekends and special occasions. Its crispy, golden crust and tender, juicy interior make it a satisfying dish that pairs perfectly with a variety of traditional sides.
The origins and cultural significance
While kotlet schabowy shares similarities with Austrian Wiener Schnitzel, it has evolved to hold a special place in Polish culinary heritage. Its origins date back to the 19th century when breaded and fried meats became popular across Central Europe. Over time, Polish cooks adapted the dish to their own tastes, incorporating local ingredients and serving it with distinctly Polish accompaniments. Today, it remains a symbol of warmth, nostalgia, and traditional home cooking.Serving suggestions
Kotlet schabowy is best served hot, accompanied by traditional Polish sides. Creamy mashed potatoes or simple boiled potatoes sprinkled with fresh dill complement the rich flavors of the cutlet. A refreshing cucumber salad, known as mizeria, made with sour cream, lemon juice, and a hint of sugar, adds a cooling contrast. Alternatively, a vibrant beetroot salad can be served to introduce a sweet and earthy element.
