Kotlet Schabowy — Polish Breaded Pork Cutlets

Shopping list

• 4 piece pork loin cutlets — about 150 g each, boneless

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• 60 g plain flour — for dredging

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• 2 piece large eggs — beaten

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• 150 g fine breadcrumbs — panko or homemade

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• 1 tsp fine sea salt

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• 0.5 tsp freshly ground black pepper

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• 150 ml vegetable oil — for frying

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• 1 piece lemon — cut into wedges, to serve

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Step by step

1. 1

   Place each pork cutlet between two sheets of cling film. Using a meat mallet or rolling pin, pound gently until about 5–6 mm thick. Season both sides generously with salt and pepper.

2. 2

   Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.

3. 3

   Dredge each cutlet first in flour, shaking off excess. Dip into the beaten egg, allowing any excess to drip off, then coat thoroughly in breadcrumbs, pressing gently so the crumbs adhere.

4. 4

   Heat the oil in a large frying pan over medium-high heat until shimmering (about 175°C). The oil should be deep enough to come halfway up the cutlets.

5. 5

   Fry the cutlets two at a time for 3– 4 minutes per side, until deep golden brown and cooked through. Do not overcrowd the pan or the coating will steam rather than crisp.

6. 6

   Remove to a wire rack or plate lined with kitchen paper to drain briefly. Serve immediately with lemon wedges, creamy mashed potatoes, and pickled cucumbers or sauerkraut.