Polish Breaded Pork Cutlets (Kotlety Schabowy) Recipe

1. If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces.
2. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
3. Dredge cutlets in flour, then egg-water mixture, then breadcrumbs or panko crumbs. Allow cutlets to dry for 10 minutes before frying.
4. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan.

1. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 F) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process.
2. Serve warm with applesauce, boiled potatoes and a green vegetable like Brussels sprouts if desired.

More Cutlet Recipes

• Simple Pork Cutlet Recipe: This is done in the German schnitzel style of cooking and is similar to the Polish recipe presented here except directions for a pan gravy are provided.
• Pork Cutlets with Creamy Mushroom Sauce Recipe: These cutlets are finished with a creamy mushroom sauce made with thickened milk.
• Polish Breaded Chicken Cutlets Recipe: Here boneless, skinless chicken breasts are given the same treatment as the boneless pork cutlets in the original recipe on this page.
• Polish Potato Cutlets Recipe: Also known as potato cakes, potato patties or potato croquettes, this vegetable side dish or vegetarian main course starts with freshly mashed potatoes in place of pork, chicken or another protein.
• Dutch Veal Croquettes Recipe: This version of cutlets is a popular pub and street food in Holland. They differ from typical croquettes because these are made with chopped cooked veal that has been mixed with a binding sauce, formed into rolls or patties, breaded and fried.