Kotlet Schabowy
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The Tale of Kotlet Schabowy
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Kotlet schabowy, a breaded and fried pork cutlet, descends directly from Austrian Wiener schnitzel, adapted into Polish cooking during the 19th-century Austro-Hungarian partition of Poland. It became so ubiquitous that it's now considered a quintessential Polish Sunday dinner dish.
Ingredients
Scale:· 4 servings
- 4 boneless pork loin chops
- Salt and black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 1/2 cups breadcrumbs
- Oil and butter, for frying
- Lemon wedges, for serving
Instructions
- 1Pound the pork chops between plastic wrap to about 1/4-inch thickness.
- 2Season both sides with salt and pepper.
- 3Dredge each chop in flour, then egg, then breadcrumbs, pressing to coat evenly.
- 4Heat oil and butter in a large skillet over medium heat.
- 5Fry the cutlets 3-4 minutes per side until golden brown and cooked through.
- 6Drain on paper towels and serve with lemon wedges.
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