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Traditional Polish Kotlet Schabowy (Crispy Golden Breaded Pork Cutlet Pan-Fried in Lard)
The undisputed pride of Polish Sunday dinners: tender pork loin cutlet pounded thin, breaded in seasoned flour, egg, and breadcrumbs, then pan-fried in lard to blistering golden crunchiness.
Prep
15 min
Cook
15 min
Total
30 min
Ingredients
servings
4
- Boneless center-cut pork loin chops4 pc
- Fine dry breadcrumbs (buÅka tarta)120 g
- All-purpose flour60 g
- Fresh eggs beaten with 1 tbsp milk2 pc
- Pork lard (smalec) or oil for pan-frying4 tbsp
- Salt1 tsp
Preparation Steps
1
Place pork chops between plastic wrap and pound evenly with a meat mallet to 0.5 cm thickness. Season generously with salt and black pepper.
5 min timer
2
Dredge each cutlet in flour (shaking off excess), dip in beaten egg, and press firmly into breadcrumbs to form an even coating.
5 min timer
3
Melt lard in a large skillet over medium heat. Fry cutlets for 4-5 minutes per side until deeply golden and cooked through. Drain on paper towels and serve immediately with potatoes and cabbage.
9 min timer
Cooking Journal
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Nutrition Facts
per servingCalories
440
Protein
36g
Carbohydrates
24g
Fat
22g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: European Gastronomic Heritage / Public Domain Archives (United States Department of Agriculture (USDA) & European Culinary Traditions Archive)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
