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Polish recipes served up with tidbits of folklore, customs, and history

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Kotlet Schabowy (Polish Pork Cutlet)

May 26, 2017 by Lois Britton 13 Comments

Kotlet Schabowy is similar to the well know Viennese Schnitzel or Wiener Schnitzel except we’re using pork rather than veal. Poles use the same technique with chicken or turkey breast, pound the meat into thin steaks, dredge in flour, egg, and breadcrumbs before frying to create delicious main dishes.

Use beef and you have something like the American chicken fried steak. Pounding the meat until it’s thin, tenderizes it and ensures that it cooks quickly, giving you a moist piece of meat in a crispy coating.

If you have time, you might marinate the pork in milk and sliced onions for two hours as famous Polish chef Magda Geslar does.

Kotlet Schabowy, 3 pieces on a white plate

During the first year, Ed lived in Poland while I was still working in the US. When we talked via Skype, he often mentioned that someone downstairs seemed to have a carpentry shop in the flat. He would often come home and hear someone hammering away.

He assumed they were making furniture. It wasn’t until I moved to Poland and began making Kotlet Schabowy, that he realized the pounding sound was probably coming from the neighbors’ kitchen, not a woodshop.

three pieces of Polish pork cutlet on a white platter with herbs and serving utensil

Serving Suggestions

You can serve Kotlet Schabowy with Mizeria, sautéed mushrooms, or with potato salad, or mashed or boiled potatoes. Sometimes, I’ll make a gravy with sautéed red bell pepper slices, heavily seasoned with black pepper to serve over the top, inspiration taken from a road trip meal.

As a member of the Amazon Associates program, purchases via the Amazon links on this page generate a small commission for this website.

How every you serve it, I’m sure you’ll enjoy Kotlet Schabowy.

Smacznego!

Lois

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Kotlet Schwabowy

Kotlet Schabowy (Polish Pork Cutlet)

★★★ 3 from 1 reviews
  • Author: Polish Housewife
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 servings 1x
  • Category: Main
  • Cuisine: Polish
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Description

Thin tenderized pork with a crispy coating


Ingredients

Scale
  • 4 boneless pork chops
  • salt and pepper
  • 3/4 cup flour
  • 2 eggs, beaten
  • 1 cup bread crumbs
  • 1/3 cup oil, more if needed

Instructions

  1. Place pork chops on a cutting board and pound them flat, about 1/4 inch thick (they’ll be twice as big after the pounding)
  2. Season the flattened chops with salt and pepper
  3. Set up three plates, put flour in the first, beaten eggs, in the second, and breadcrumbs in the third
  4. Dredge the first cutlet with flour, then dip both sides in egg, then bread crumbs
  5. Set aside and repeat with the three remaining cutlets
  6. Heat the oil in a frying pan over medium high heat
  7. Add cutlets to the pan without crowding, it may take more than one batch
  8. Cook about 5 minutes and then turn to cook the other side

Notes

It will be delicious either way, but you may like to marinade the thin pork pieces in milk with sliced onion for two hours.

Don’t toss dry, stale bread. Blitz it in the food processor to make your own breadcrumbs, or you can grate the dry bread for the same result.

Did you make this recipe?

Tag @PolishHousewife on Instagram and hashtag it #polishhousewife

 

 

 

Lois Britton

An accountant by trade and a food blogger since 2009, Lois Britton fell in love with Polish cuisine during the years she lived in Poznań, Poland. As the creator of PolishHousewife.com,  she loves connecting readers with traditional Polish recipes. Lois has a graduate certificate in Food Writing and Photography from the University of South Florida. She is the author of The Polish Housewife Cookbook, available on Amazon and on her website.

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Filed Under: Main, Polish, Polish Mains & Sides, Pork

Previous Post: « Rosół (Polish Chicken Soup)
Next Post: Sangria »

Reader Interactions

Comments

  1. Geri Gribben

    May 26, 2017 at 8:21 am

    Would like to make the Honey Vodka just back from Poland and can not find the spice Allspice Berry. Can you please let me know where to purchase this spice.

    Reply
    • polishhousewife

      May 26, 2017 at 8:56 am

      Hi Geri, you may see it in your supermarket labeled as whole allspice. Otherwise, it is available in small to large quantity on Amazon, link follows. It’s used in a lot of Polish recipes. http://amzn.to/2r5qHsg

      Reply
  2. Laurel

    May 26, 2017 at 10:00 am

    Yummo!

    Reply
    • polishhousewife

      May 26, 2017 at 1:33 pm

      Thanks, Laurel!

      Reply
  3. David

    May 31, 2017 at 1:50 am

    I love schnitzel of all kinds! In fact, pork schnitzel is very popular in southern Germany! Bookmarked for future cooking!

    Reply
  4. Kim

    June 5, 2017 at 6:09 pm

    I’ve made this a zillion times not knowing it was Polish! Can someone tell me how to pronounce it in Polish?

    Reply
    • Kim

      June 5, 2017 at 6:11 pm

      I”m sad because it wouldn’t let me press the button that will alert me via email that someone replied to this.

      Reply
      • polishhousewife

        June 6, 2017 at 1:17 pm

        Bummer! 🙁 but fixing it is beyond me.

        Reply
    • polishhousewife

      June 6, 2017 at 1:16 pm

      It’s something like KOT-let s-ha-BO-vay

      Reply
      • Kermit

        March 24, 2018 at 5:50 pm

        KOT-let s-ka-BO-vi (short “i,” as in “kiss”

        The “o” in “kot” is long, like “coat”, the “o” in “bo” too.

        Reply
  5. Gift Masoja

    March 23, 2019 at 11:53 pm

    Am going to one just now

    Reply
  6. Władysław Łoś

    November 19, 2021 at 7:28 am

    For a true, traditional “kotlet schabowy” (though its tradition is rather of a recent origin) one should use a pork loin with a bone. It should also be fried on lard, not oil.

    ★★★

    Reply

Trackbacks

  1. Polish Potatoes with Dill - Polish Housewife says:
    November 22, 2020 at 8:59 am

    […] why not? It’s the side dish that goes with just about everything. Grilling sausages? Making kotlet or pork with sauerkraut? Polish Potatoes with Dill, that’s your go-to side […]

    Reply

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