|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 40g||52%|
|Saturated Fat 15g||73%|
|Total Carbohydrate 87g||32%|
|Dietary Fiber 4g||15%|
|Total Sugars 4g|
|Vitamin C 0mg||0%|
|*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.|
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.
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
Gather the ingredients.
Pound pork between 2 pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.
Dredge cutlets in flour, then the egg-water mixture, then breadcrumbs or panko breadcrumbs. Allow cutlets to dry for 10 minutes before frying.
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.
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.
Serve warm with applesauce, boiled potatoes, and a green vegetable such as Brussels sprouts, if desired.
This recipe can also be served with mashed potatoes, sauerkraut, sautéed mushrooms, or even potato salad.
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.