Kotlet Schabowy (Breaded Pork Cutlet)
The Polish answer to schnitzel: pork loin pounded thin, coated in seasoned breadcrumbs, and pan-fried in butter until shatteringly crisp and golden. Serve with mashed potatoes and pickled beets for a classic plate.
Ingredients
- 4 chops boneless pork loin chops, pounded 1/4-inch thin
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain dry breadcrumbs
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1/2 tsp garlic powder
- 4 tbsp unsalted butter
- 4 tbsp neutral oil (vegetable or canola)
- 4 wedges lemon wedges
Instructions
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1
Place 4 chops boneless pork loin chops between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound to an even 1/4-inch thickness. Season both sides with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp garlic powder.
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2
Set up a breading station with three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten large eggs, and one with 1 cup plain dry breadcrumbs.
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3
Dredge each cutlet in flour, shaking off the excess. Dip in egg, letting the excess drip off. Press firmly into breadcrumbs to coat both sides completely.
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4
Heat 4 tbsp unsalted butter and 4 tbsp neutral oil (vegetable or canola) in a large skillet over medium-high heat until the butter foams and subsides.
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5
Working in batches if needed, add the breaded cutlets and cook until golden brown and crisp, about 3 to 4 minutes per side. The pork is done when it reaches an internal temperature of 145°F (63°C). Transfer to a wire rack.
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6
Serve immediately with 4 wedges lemon wedges on the side for squeezing.