Kotlet schabowy is the most popular meat in Poland. It is a common meal to serve for Polish Sunday lunch, or for a quick and routine week dinners, loved by men and children. Similar to Viennese schnitzel, Polish schabowy is made of pork tenderloin (with the bone or without), or with pork chop, covered in breadcrumbs and fried.
Prep Time: 20 min, Easy
Cook Time: 30 minutes
1 kg lion of pork
Salt and black pepper
1. Chop pork into cutlets, about 1 inch thin, wash meat and beat out the pork chops until fairly thin, then season with salt and black pepper and set aside.
2. On two separate plates put slightly salted egg and breadcrumbs. Dip each chop in egg, on both sides, and then in breadcrumbs, ensuring even coating.
3. Heat oil on a frying pan, and when hot, add chops and fry on high heat, both sides, for about 5 minutes. Then lower the heat and leave them for another 5 minutes, as long as they become golden.
4. Serve with potatoes and salads. Recommended salads: beetroots, mizeria, carrot and green pea or lettuce and cream. They will also taste nice cold in sandwiches or for a picnic. To re-warm, simple re-fry or warm in the oven.