Entree: Poland – Mazovia / Warsaw – Kotlet Schabowy (Breaded pan-fried pork cutlet served golden and crisp)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
8 min
Additional
2 min
Total
30 min
Ingredients
- 4 boneless pork loin cutlets, approx. 6 oz (170 g) each
- 1 cup (120 g) all-purpose flour
- 2 tsp (10 g) fine salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 large eggs, approx. 2 oz (57 g) each
- 2 tbsp (30 ml) milk
- 2 cups (160 g) fresh breadcrumbs (or panko)
- 1/2 cup (120 ml) lard or clarified butter, or 1/2 cup (120 ml) vegetable oil for frying, plus more as needed
- 1 lemon, cut into wedges
- Fresh parsley for garnish (optional)
Instructions
1. Prepare cutlets: Trim any excess fat from the pork. Place each cutlet between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/4-inch (6 mm) thickness. Pat dry with paper towels.
2. Season and set dredging stations: Season both sides of each cutlet with 1 1/2 tsp (7.5 g) of the salt and a light grind of black pepper. Place flour in a shallow dish. In a second shallow dish whisk eggs with milk and the remaining 1/2 tsp (2.5 g) salt. Place breadcrumbs in a third shallow dish.
3. Dredge cutlets: Dredge each cutlet in flour, shaking off excess, then dip in the egg mixture letting excess drip off, and press into breadcrumbs to coat thoroughly. For a thicker crust, double-dip by returning to the egg and breadcrumbs once more.
4. Heat fat and fry: In a large skillet over medium-high heat add lard, clarified butter, or oil to reach about 1/8–1/4 inch (3–6 mm) depth. Heat until shimmering but not smoking. Add cutlets (work in batches if needed) and fry until deep golden brown, about 3–4 minutes per side, turning once. Maintain medium-high heat so crusts brown quickly without overcooking.
5. Drain and rest: Transfer cooked cutlets to a wire rack or paper towel–lined plate and let rest 2 minutes. Season very lightly with additional salt if desired.
6. Serve: Serve immediately with lemon wedges and a sprinkle of chopped parsley. Traditional accompaniments include mashed potatoes or braised cabbage.
