Polish Chicken-fried Pork {Kotlet Schabowy}

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 Chicken-fried Pork {Kotlet Schabowy}

  • Yields: 6 cutlets
  • Prep Time: 10 min
  • Cook Time: 15 min

Ingredients

  • About 1 lb of boneless pork loin*
  • 3/4 cups of bread crumbs
  • 2 eggs
  • Salt & pepper
  • About 1/3 cups of oil for frying
  • Additionally:
  • Meat tenderizer

Instructions

  1. Pound each pork loin to about 1/4 inch / 0.5 cm 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.

  2. Place eggs in a shallow bowl and whisk with a fork. Place bread crumbs in another shallow bowl.

  3. Heat about 3 tbs of oil in a large pan. Place 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.

  4. Serve immediately.

Notes

* I purchase my pork sliced into 3 relatively thick pork chops that weighed about 1 lb total.

I like kotlety schabowe served with potatoes and a side of a cold salad, like cold beet root salad or mizeria.

Happy cooking and sharing!

Smacznego!

Anna

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