Polish Fried Pork Cutlets {Kotlet Schabowy}

Anna

4 years ago

84 / 100

Polish Fried Pork Cutlets {Kotlet Schabowy}

Pork cutlets – Kotlety schabowe [coh-tleh-ty s-hah-boh-veh] are probably one of the most popular meat dinner dishes in Poland. Hard to come by in my early childhood thanks to the “care” of our government, was a sign of prosperity and luck. Prosperity, because it was quite expensive and luck, because it took some connections or pure luck to score some at the butcher. Reserved for special occasions or Sunday dinners once meat became available, now continues to be a tasty reminder of what democracy can bring.

It’s popularity can be measured by how many kitchens had/have a miniature butcher block just for the purpose of pounding the pork chops to its thin form. About 10 in cube on wooden legs would find a permanent spot in the tiniest kitchen. If you lived in an apartment building, you would hear it being used, most likely on a Sunday, and knew right away, what’s for dinner.

Polish Fried Pork Cutlets {Kotlet Schabowy}

Yields: 6 cutlets
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients

About 1 lb / 500 g of boneless pork loin
Salt & pepper
2 large eggs
¾ c / 135 g of bread crumbs
1⁄3 c of pork lard for frying
ADDITIONALLY:
Meat tenderizer

Instructions

Slice pork loin into 6 thick slices. Pound each slice to about ¼ inch / 0.5 centimeter thickness. I like my pork chops relatively small, so after pounding it out, I cut each one in half. Sprinkle each cutlet with salt and pepper on each side.
Break eggs into a shallow bowl and whisk with a fork. Place bread crumbs in another shallow bowl.
Heat about 3 tablespoons of pork lard in a large pan. Dip each pork chop in the egg to cover, then in bread crumbs.
Fry for about 2-3 minutes on each side on medium heat, until golden brown.
Serve immediately with a side of boiled potatoes garnished with dill and a favorite Polish salad.