Classic Polish Pork Cutlets
vxdaKotlety schabowe (Polish pork cutlets) are the quintessence of Polish cuisine: thinly pounded, fried in a crispy breading. This recipe will help you prepare perfect schabowe that will delight every lover of tradition.
Ingredients
- 600 g boneless pork loin
- 1 pinch salt
- 1 pinch pepper
- 100 ml milk
- 2 tbsp flour
- 2 pcs eggs
- 5 tbsp breadcrumbs
- 6 tbsp lard or ghee
Instructions
- 1
With a sharp knife, cut off the white membrane from the outside of the meat. Cut the meat into 4 slices. Place on a cutting board and pound thoroughly into thin cutlets (they may become large, about half the size of a plate). It is best to use a special meat tenderizer with a metal surface and an embossed grid pattern to pound the meat.
- 2
Soak the cutlets in milk with salt and pepper (optionally with a few slices of onion) for about 2 hours or longer if you have time (you can also leave them to soak overnight).
- 3
Remove the cutlets from the milk and pat them dry with paper towels. Season with salt (not too much, because the milk mixture was already salted) and pepper, dredge in flour, then in beaten egg, and finally in breadcrumbs.
- 4
Heat the fat in a pan (about 0.5 cm layer). Fry in batches of 2 cutlets over higher heat, for 2 minutes per side. Then reduce the heat and fry for another 3 minutes per side. Wipe the pan with a paper towel and repeat with the next batch, using fresh fat.
- 5
Instead of finishing the cutlets in the pan, you can bake them in the oven (for 15 minutes at 150 degrees C).
- 6
Drain the fried schabowe on paper towels and serve with potatoes and cabbage or mizeria (Polish cucumber salad in cream).