🥩 Kotlet schabowy
Kotlet schabowy is Poland's classic breaded pork cutlet: a slice of pork loin pounded thin, coated in flour, beaten egg and breadcrumbs, and pan-fried until golden and crisp. It is the traditional Sunday lunch, served with boiled potatoes and a cabbage or cucumber salad.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 slices boneless pork loin, about 150 g each
- 50 g wheat flour
- 2 eggs, beaten
- 100 g breadcrumbs
- Salt and black pepper
- 4 tbsp vegetable oil
Method
- Pound the pork slices to about 5 mm thick and season with salt and pepper.
- Dip each one in flour, then egg, then breadcrumbs, pressing to coat.
- Heat the oil in a large pan over medium heat.
- Fry the cutlets for 3–4 minutes per side until golden and cooked through.
- Drain on paper and serve with potatoes and salad.
How to make it lighter
- Trim visible fat from the loin before pounding.
- Fry in a non-stick pan with less oil, or bake at 200 °C on a rack.
- Pair it with a large cucumber or cabbage salad instead of extra potatoes.
History
Breaded cutlets spread through Central Europe in the 19th century, in the same family as the Viennese schnitzel, and a Polish recipe for a breaded pork cutlet is often cited from a cookbook of the 1860s. In the 20th century kotlet schabowy became the most typical Polish home dinner.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →