Kotlet Schabowy (Polish Breaded Pork Cutlet) is a traditional Polish recipe for a classic dish of pork cutlets marinated in milk that are breaded and fried to cook. The full recipe is presented here and I hope you enjoy this classic Polish dish of: Polish Breaded Pork Cutlet (Kotlet Schabowy).
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Kotlet Schabowy is a Polish-style Breaded Cutlet, made of pork loin (called ‘schab’ in Polish).
This recipe makes four very large (ie plate-sized) pork cutlets - roughly the size of a large dinner plate, or you can prepare eight smaller cutlets.
Ingredients:
900g boneless pork loin
475-500ml milk
2 garlic cloves
1 onion (yellow or red)
3 dried bay leaves, optional
3 allspice berries, optional
2 tbsp salt
1/2 tbsp ground black pepper
160g plain flour
110g plain breadcrumbs
1 egg
Pork lard or clarified butter, for frying
Lemon wedges, for serving (optional)
Method:
Begin by marinating the meat: Divide the meat into four (or eight) cutlets of equal thickness. Trim the exterior of any fat and sinew. (This is important, as, if you leave it, it will cause the meat to shrink and curl during frying.)
Place the meat on a cutting board, one cutlet at the time. Cover it with a layer of clingfilm (plastic wrap) and pound it with the flat side of a meat mallet. The thickness you're aiming for will depend on individual preferences. Personally, I like them when they are roughly 5-6 mm thick. Repeat with all the remaining cutlets.
Pour the milk into a bowl, which needs to be large enough to hold all the meat. Add in two garlic cloves (peeled and lightly crushed with a knife), thinly sliced onion, salt and black pepper. If you have dried bay leaves and allspice berries in your pantry, add them as well. Stir everything together with a fork.
Place the cutlets in the bowl of milk. If they’re not covered well enough, you can top up the milk.
Cover the bowl with clingfilm and refrigerate for 3-4 hours (ideally over-night).
To cook the pork: Remove the meat from the milk solution then pat dry with paper towels to remove any excess surface liquid.
Arrange three soup plates on your work surface (they need to be shallow and wide enough to comfortably hold a single piece of the meat). Sift the flour into one bowl and beat the egg into the second and place the breadcrumbs in the third.
If you're making large cutlets you'll need to work one at a time as only a single one will fit in a frying pan.
Heat up the lard in a large frying pan over medium-high heat.
When the oil is hot bread you first cutlet. Firstly, dredge both sides of each cutlet in flour, then dip in the beaten egg mixture, allowing the excess egg to drip. Finally, dip it into the breadcrumbs, turning over to cover all sides. I usually use a fork to move the cutlets as it's generally easier and cleaner.
Fry each cutlet for 3 to 4 minutes on each side. If it’s browning too quickly, reduce the heat. If the frying pan becomes too dry, add more lard. Repeat the process until all your pork cutlets have been breaded and fried.
To keep fried cutlets warm until you've cooked all of them, you can cover them with aluminium foil, or place them in a low oven.
Before serving, pat each cutlet with a paper towel to remove any excessive fat.
Serve while hot, with a lemon wedge on the side (optional) and accompanied by mashed potatoes.
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