Polish
Kotlet schabowy
A classic Polish pork cutlet, pounded thin, breaded, and fried until deeply golden in hot lard. It is best served straight from the pan with boiled potatoes and a simple cucumber salad or cabbage.
Watch it madeTomasz Strzelczyk ODDASZFARTUCHA · 14:58
Ingredients
- Boneless pork loin chops2 pieces, about 150 g each
- Milk1/2 cup
- Yellow onion1/2 small, thinly sliced
- Salt3/4 tsp
- Black pepper1/4 tsp
- All-purpose flour1/4 cup
- Egg1 large
- Plain fine breadcrumbs3/4 cup
- Lard4 tbsp
- Lemon wedge2 pieces, optional
Method
- Place each pork loin chop between sheets of parchment or plastic wrap and pound evenly to about 5 mm thick, being careful not to tear the meat.
- Put the pork in a shallow dish with the milk and sliced onion, cover, and refrigerate for at least 1 hour, or up to overnight for a more traditional tender texture.
- Remove the pork from the milk, discard the onion, and pat the cutlets very dry with paper towels.
- Season both sides of the pork with salt and black pepper.
- Set up three shallow plates: flour on the first, beaten egg on the second, and breadcrumbs on the third.
- Dredge each cutlet lightly in flour and shake off the excess.
- Dip the floured cutlet in beaten egg, letting the excess drip off.
- Press the cutlet firmly into the breadcrumbs on both sides so the coating is even, but do not pack it too thickly.
- Heat the lard in a wide frying pan over medium-high heat until hot and shimmering.
- Fry the cutlets for 3 to 4 minutes per side, turning once, until the breading is crisp, deep golden, and the pork is cooked through.
- Transfer the kotlety to a paper towel-lined plate for 1 minute to drain.
- Serve immediately, traditionally with boiled potatoes and mizeria or braised cabbage, adding a lemon wedge if desired.
Common questions
Can I substitute butter or oil for lard when frying kotlet schabowy?
Yes, but lard gives the most classic flavor and crispness. Neutral oil works well; use enough to coat the pan generously. Butter alone burns too easily, though a little mixed with oil can add flavor.
How long should I marinate the pork in milk and onion?
At least 1 hour is enough, but 4–12 hours gives a more traditional tender result. You can leave it overnight in the refrigerator. Don’t skip patting the meat very dry before breading.
What are the most common mistakes when breading and frying kotlet schabowy?
The biggest mistakes are pounding unevenly, leaving the meat wet, pressing on too much breadcrumb, and frying over heat that’s too low. Wet cutlets cause soggy breading; too much breading can fall off or burn unevenly.
How should I store leftovers and reheat them?
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in a 180°C/350°F oven or air fryer until hot and crisp. Avoid microwaving if you want to keep the coating crunchy.
What should I serve with kotlet schabowy?
Serve with boiled potatoes, mashed potatoes, sauerkraut, dill pickles, or cucumber salad. A lemon wedge is traditional for brightness. The cutlet is best served hot right after frying, when the crust is at its crispiest.