Kotlet Schwabowy

Kotlet Schabowy (Polish Pork Cutlet)

  • Author: Polish Housewife
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 4 servings
  • Category: Main
  • Cuisine: Polish


Thin tenderized pork with a crispy coating


  • 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


  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


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.