Pound the pork loin slices until they are thin, about 1 cm thick. Season them thoroughly with salt and pepper on both sides.
Kotlet schabowy
- Total time - 30 minutes
- Prep time - 15 minutes
- Cooking time - 15 minutes
- Servings: 4
- Country: Poland
Kotlet schabowy is to Poles what Wiener Schnitzel is to Austrians. Although the preparation seems simple, there are key details that make all the difference. The meat must be pounded evenly to ensure it cooks uniformly and stays tender. The breading should be dry and stick to the meat so it doesn't fall off during frying. Pork lard or fresh oil should be used, but it must not be overheated. All this contributes to the irresistible flavor and texture. It is a dish that symbolizes Sunday lunch and brings families together with the simple but honest taste of Polish cuisine.
Ingredients
Ingredients
- 4 pieces boneless pork loin cutlet
- 1 cup all-purpose flour
- 2 pieces eggs, beaten
- 1 cup breadcrumbs
- oil or pork lard for frying
- salt and black pepper
Instructions
Preparing the Meat
Breading
Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
Coat each cutlet first in flour, then in the eggs, and finally in the breadcrumbs. Make sure the breadcrumbs are firmly pressed onto the meat.
Frying
In a large frying pan, heat a sufficient amount of oil or pork lard (about 1-2 cm). The fat should be hot but not smoking.
Fry the cutlet on each side for about 3-4 minutes until it is golden brown and crispy. The meat should be cooked through but still juicy. Fry one or two cutlets at a time to prevent the oil temperature from dropping too much.
Serving
Serve immediately after frying when the cutlets are still hot and crispy. They are traditionally served with boiled potatoes sprinkled with dill and mizeria (a cucumber salad with sour cream).