Breaded Pork Cutlets (Kotlety Schabowe)Beginner
Main dishPolishPork

Breaded Pork Cutlets (Kotlety Schabowe)

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Breaded pork cutlets made from pork loin slices, tenderized, seasoned, coated in flour, egg, and breadcrumbs, then pan-fried until golden. Served hot as a main dish, commonly with potatoes and salad.

By Karel R.
Total30 mins
Prep15 mins
Cook15 mins
Servings4
DifficultyBeginner

Preparation

8 steps · tap a step to mark it done

  1. Cut the pork loin into slices about 1/2 inch thick. Place each slice between sheets of plastic wrap and gently pound until evenly thin. At this point, if use, soak meat in milk for 30 min. Dry them carefully using paper towel. Season both sides with salt and black pepper.

  2. Prepare 3 plates. Place flour in one shallow dish. Beat the eggs in a second dish. Place breadcrumbs in a third dish.

  3. Coat each cutlet first in flour, shaking off excess. Dip into the beaten eggs, then coat thoroughly with breadcrumbs. Press the breadcrumbs lightly so they adhere well.

  4. Heat oil or lard in a wide frying pan over medium heat. The fat should be hot but not smoking.

  5. Place the breaded cutlets in the pan without overcrowding. Fry for about 3-4 minutes per side, until golden brown and cooked through. Turn carefully to avoid damaging the coating.

  6. Remove the cutlets from the pan and place briefly on paper towels. Serve hot. ENJOY!

  7. Optional

  8. Potatoes

  9. Boil peeled and chunked potatoes in salted water until very tender. Drain well. Season with salt and keep warm. Sprinkle with fresh chopped dill.

  10. Warm Beet

  11. Place grated beets in a saucepan over low heat. Add butter and warm gently, stirring. Season with salt and add vinegar or lemon juice if desired.

Cook’s note

Pound the meat evenly for uniform cooking. After pounding the meat, soak the cutlets in milk for 30 minutes so the meat becomes tender. Oil should be hot enough to fry, but not too hot to burn the breadcrumbs. Cutlets are best served immediately after frying. Common side dishes include potatoes, mashed potatoes, salad or beet. To prevent the breading from falling off the meat, coat it in flour first before dipping it in the egg.

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