Kotlet Schabowy (Breaded Pork Cutlet)

Name: Kotlet Schabowy (Breaded Pork Cutlet)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Polish
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 lemon wedges

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.

40 minEasyServes 4490 cal/serving

PolishDinnerStovetopHigh ProteinLow CarbAlcohol-FreeCorn-Free

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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 lemon wedges

Instructions

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.
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.
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.
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.
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.
6

Serve immediately with 4 lemon wedges on the side for squeezing.

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Questions

What internal temperature should Kotlet Schabowy (Breaded Pork Cutlet) reach?

For Kotlet Schabowy (Breaded Pork Cutlet), the target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

Can I skip the searing in Kotlet Schabowy (Breaded Pork Cutlet)?

Step 5 reads: "Working in batches if needed, add the breaded cutlets and cook until golden brown and crisp, about 3 to 4 minutes per side." You can, but you give up flavor. The browning in step 5 builds the savory base the rest of the dish is seasoned against. Give the pieces room so the pan stays hot.

Can I make Kotlet Schabowy (Breaded Pork Cutlet) dairy-free?

Yes. The dairy in Kotlet Schabowy (Breaded Pork Cutlet) is 4 tbsp unsalted butter. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed. The richness shifts slightly, but the method does not change.

Can I make Kotlet Schabowy (Breaded Pork Cutlet) gluten-free?

Yes. The gluten in Kotlet Schabowy (Breaded Pork Cutlet) is 1/2 cup all-purpose flour, 1 cup plain dry breadcrumbs. Swap the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works); the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How do I store and reheat Kotlet Schabowy (Breaded Pork Cutlet)?

Refrigerate what is left of Kotlet Schabowy (Breaded Pork Cutlet) within two hours and eat it within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

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