Kotlet SchabowyBreaded Pork Cutlet
Kotlet schabowy is a Polish breaded pork cutlet, pounded thin and fried until crisp. The pork should be cooked through without being left in the pan so long that it dries out.
Prep
20m
Cook
20m
Serves
4
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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Cutlets
- 600gPork Loin (cut into 4 slices)
- 8gSalt
- 2gBlack Pepper
- 80gPork Lard
Breading
- 120gAll-Purpose Flour
- 2pcsEgg (beaten)
- 20mlWater
- 180gBreadcrumbs
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the pork loin slices between sheets of baking paper and pound them until thin and even. Season both sides with the salt and black pepper.
- 02
Place the all-purpose flour in one shallow dish. In a second dish, whisk the eggs with the water. Put the breadcrumbs in a third dish.
- 03
Coat each seasoned cutlet in the all-purpose flour, dip it into the egg mixture, then press it firmly into the breadcrumbs so the coating adheres well.
- 04
Heat the pork lard in a wide skillet over medium heat until shimmering, about 175°C (350°F).
- 05
Fry the breaded cutlets until deep golden brown on both sides and the pork reaches 63°C (145°F), followed by a 3-minute rest, then transfer them to a plate and let them rest briefly before serving.
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