World Flavors Cookbook

Kotlet Schabowy

The classic Polish breaded pork cutlet. Similar to Schnitzel, it is the quintessential Sunday lunch dish in Poland, traditionally served with mashed potatoes and mizeria (cucumber salad).

Cuisine: Poland

Ingredients

• 2 boneless pork loin chops
• 1 egg, beaten
• 1/2 cup flour
• 1 cup breadcrumbs
• Lard or vegetable oil for frying
• Salt and black pepper

Instructions

1. Pound the pork chops with a meat mallet until they are about 0.5cm thick.
2. Season both sides with salt and pepper.
3. Dredge in flour, dip in beaten egg, and coat thoroughly with breadcrumbs.
4. Heat lard or oil in a large skillet over medium-high heat.
5. Fry the cutlets for 3-4 minutes per side until deeply golden brown and crispy.