Polish Breaded Pork Cutlets (Kotlety Schabowy)

Polish Breaded Pork Cutlets (Kotlety Schabowy) with Brussels sprouts

The Spruce / Eric Kleinberg

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
925 Calories
40g Fat
87g Carbs
52g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 925
% Daily Value*
Total Fat 40g 52%
Saturated Fat 15g 73%
Cholesterol 159mg 53%
Sodium 823mg 36%
Total Carbohydrate 87g 32%
Dietary Fiber 4g 15%
Total Sugars 4g
Protein 52g
Vitamin C 0mg 0%
Calcium 128mg 10%
Iron 7mg 37%
Potassium 694mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Breaded and fried pork cutlets, known as kotlety schabowy (kawt-LEH-tih Sah-BAW-vih) (or kotlety schabowe) are popular at Polish tables. You can use boneless center cut pork chops or pork tenderloin, either of which are pounded thinly before being breaded and fried. This dish is similar to Viennese schnitzel, but this dish is Polish and calls for pork instead of veal.

They are often served with boiled and buttered potatoes garnished with caramelized onion and dill or parsley, along with applesauce on the side. Often, mizeria (cucumbers with sour cream) accompany this dish, especially in summer when garden produce is plentiful.

Ingredients

  • 4 boneless center-cut pork chops

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 2 cups all-purpose flour

  • 1 large egg

  • 1 teaspoon water, to beat with large egg

  • 2 cups breadcrumbs, or panko breadcrumbs

  • 1 cup vegetable shortening, or canola oil

Steps to Make It

  1. Gather the ingredients.

    Polish Breaded Pork Cutlets (Kotlety Schabowy) ingredients

    The Spruce / Eric Kleinberg

  2. Pound pork between 2 pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.

    Pork between pieces of plastic wrap

    The Spruce / Eric Kleinberg

  3. Dredge cutlets in flour, then the egg-water mixture, then breadcrumbs or panko breadcrumbs. Allow cutlets to dry for 10 minutes before frying.

    Breaded pork cutlets on a cutting board

    The Spruce / Eric Kleinberg

  4. Heat shortening or oil to a depth of 1 inch in a large skillet over medium-high heat. Fry 1 at a time by placing cutlets top-side down into the pan.

    Pork cutlet in a cast iron skillet

    The Spruce / Eric Kleinberg

  5. 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.

    Pork cutlets on a plate covered with aluminum foil

    The Spruce / Eric Kleinberg

  6. Serve warm with applesauce, boiled potatoes, and a green vegetable such as Brussels sprouts, if desired.

    Polish Breaded Pork Cutlets (Kotlety Schabowy) with applesauce, boiled potatoes, and Brussels sprouts

    The Spruce / Eric Kleinberg

Tip

This recipe can also be served with mashed potatoes, sauerkraut, sautéed mushrooms, or even potato salad.

Variations

Some home cooks like to marinate the pork in milk and sliced onions for a couple of hours in the refrigerator before cooking this dish. It helps to make the meat more tender and adds flavor. Simply shake off the excess liquid, pat the pork dry, and proceed with the recipe as directed.


Feel free to use boneless chicken breasts and pound them thinly before cooking, or chicken breast tenders, which will cook more quickly.

How to Store and Freeze Polish Breaded Pork Cutlets

  • Breaded pork can be kept in the refrigerator for three to four days if it's well wrapped or in a zip-close or airtight container.
  • You can also freeze breaded pork if wrapped well for up to three months. Defrost in the refrigerator or reheat from frozen, wrapped in foil, in the oven (350 F) for about 20 to 25 minutes.

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