Kotlet Schabowy – Polish Pork Cutlet
Classic Polish Sunday dinner, say no more – it’s time for golden brown, crispy, and tender, all-in-one Polish Kotlet Schabowy (aka Polish Breaded Pork Chop or Polish schnitzel). I’m like all the memories are back. So delicious and very easy to make.
Making it myself is taking me back to long, long time ago, when I was a kid and my mom would make Kotlet Schabowy for Sunday dinner. This dish has been enjoyed for generations and it does not look like it is going to retire any time soon, it is soo good.
Why you will love Kotlet Schabowy
Crispy, crunchy perfection – there’s something truly magical about the first bite into a perfectly breaded cutlet—crispy on the outside, tender on the inside. This recipe promises that satisfying crunch that’ll have you hooked from the very first bite.
Easy to make – with just a handful of ingredients and a few easy-to-follow steps, you’ll be whipping up restaurant-quality Kotlet Schabowy in no time.
Versatile and adaptable – while the classic version is undeniably delicious, there’s plenty of room for creativity with this recipe. Experiment with different seasonings, swap pork for chicken or veal, or even try a vegetarian twist with eggplant or tofu.
Family-friendly – whether you’re cooking for a crowd or just looking to satisfy picky eaters at home, Kotlet Schabowy is a crowd-pleaser. Serve it up with all the fixings for a hearty family dinner that’ll have everyone coming back for seconds.
Ingredients, Variations and Substitutions
Pork Chops – are cuts of meat taken from the loin of the pig. They’re known for their tenderness and flavor. Look for cuts that are about 1/2 to 3/4 inch thick for best results. You can substitute pork chops with chicken breasts, veal cutlets, or even firm tofu slices for a vegetarian option.
Salt and Pepper – basic seasonings used to enhance the flavor of the pork chops. Feel free to experiment with other seasonings such as garlic powder, paprika, or dried herbs like thyme or rosemary.
Pretzel Buns Breadcrumbs – made from pretzel buns, adding a unique texture and flavor to the breading. The pretzel breadcrumbs provide a crunchy and slightly salty coating. If pretzel breadcrumbs aren’t available, you can use regular breadcrumbs mixed with a bit of salt for seasoning.
Flour – used for dredging the pork cutlet before coating with the egg and breadcrumb mixture. Flour helps the egg wash adhere to the pork chops and creates a smooth surface for the breadcrumbs to stick to. If you’re looking for a gluten-free option, you can use almond flour, rice flour, or gluten-free all-purpose flour.
Eggs – act as a binder for the breadcrumbs, helping them adhere to the pork chops during frying. Be sure to beat the eggs well to create a smooth egg wash. You can add a splash of milk or water to the beaten eggs for a lighter coating. If you’re vegan or allergic to eggs, you can use a mixture of water and ground flaxseed or a commercial egg replacer.
Marinade – a simple marinade made with milk, bay leaves, and allspice berries and onion to tenderize and flavor the pork chops. The milk helps to tenderize the meat while infusing it with subtle flavors from the bay leaves and allspice berries. If you prefer a different marinade, you can use buttermilk, yogurt, or even a mixture of olive oil, lemon juice, and herbs for a tangy alternative. Additionally, you can experiment with different spices or herbs to customize the flavor profile.
Equipment you will need
- Meat Mallet/ Tenderizer
- Three Shallow Bowls or Plates
- Skillet or Frying Pan
- Tongs or Fork
- Paper Towels
- Wire Rack
Top Tips
Opt for pork chops from the loin or tenderloin, as they’re more tender and flavorful. Aim for cuts that are about 1/2 to 3/4 inch thick for best results.
Use a meat tenderizer to pound the pork chops to an even thickness. This helps tenderize the meat and ensures even cooking.
Arrange your flour, beaten eggs, and breadcrumbs in separate shallow bowls or plates. This makes the breading process easier and less messy.
Season the pork chops with salt and pepper before dredging them in flour. Season the flour, egg wash, and breadcrumbs as well for layers of flavor.
Fry the breaded pork chops in batches. Avoid overcrowding the pan. Overcrowding can cause the temperature of the oil to drop, resulting in soggy rather than crispy schnitzel.
Use a neutral oil with a high smoke point, such as vegetable oil or canola oil, for frying. Heat the oil to around 350°F to 375°F (175°C to 190°C) for optimal frying.
Fry the pork chops until they’re golden brown and crispy on both sides, about 3-4 minutes per side. Use tongs to carefully flip them halfway through cooking.
After frying, transfer the cooked pork chops to a plate lined with paper towels or use cooling rack to drain off any excess oil. This helps keep them crispy.
Kotlet Schabowy is best enjoyed hot and fresh out of the frying pan. Serve it up with your favorite sides and condiments for a delicious meal.
Experiment with Flavors: Feel free to customize the recipe by adding your favorite herbs, spices, or seasonings to the flour, egg wash, or breadcrumbs for a unique twist on this classic dish.
Step by step instructions
- Place the pork chops between two sheets of plastic wrap or parchment paper on a sturdy surface.
- Use a meat tenderizer to gently pound the pork chops until they are about 1/2 to 3/4 inch thick. This helps tenderize the meat and ensures even cooking.
- In a shallow dish, combine milk, bay leaves, roughly chopped onion and allspice berries.
- Add the pork chops to the marinade, making sure they are fully submerged.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours to allow the pork chops to soak up the flavors.
- Set Up Your Breading Station:
- In three separate shallow bowls or plates, place the flour, beaten eggs, and pretzel breadcrumbs.
- Season the flour with salt and pepper, and mix well.
- Remove the pork chops from the marinade and pat them dry with paper towels.
- Dredge each pork cutlet in the seasoned flour, shaking off any excess.
- Dip the floured pork chops into the beaten eggs, coating them evenly.
- Finally, coat the pork chops in the pretzel breadcrumbs, pressing gently to adhere the crumbs to the surface. Repeat with the remaining pork chops.
- Heat a large skillet or frying pan over medium-high heat and add enough oil to cover the bottom of the pan.
- Once the oil is hot (around 350°F to 375°F or 175°C to 190°C), carefully add the breaded pork chops to the pan, making sure not to overcrowd them.
- Fry the pork chops for 3-4 minutes on each side, or until they are golden brown and crispy.
- Use tongs to carefully flip the pork chops halfway through cooking to ensure even browning.
- Once the pork chops are cooked to perfection, transfer them to a plate lined with paper towels to drain off any excess oil.
- Serve the Kotlet Schabowy hot, accompanied by your favorite sides such as mashed potatoes, sauerkraut, and a dollop of mustard.
Best ways to enjoy Polish breaded pork chops
Serve it hot and fresh – Kotlet Schabowy is at its best when served piping hot and fresh out of the frying pan. The crispy exterior and juicy interior are at their peak right after cooking, so aim to serve it immediately.
Pair it with classic sides – traditionally Schabowy is served with mashed or boiled potatoes, and sauerkraut salad. I love to enjoy it with simple cucumber salad (mizeria), Beet salad (cwikla) or Cabbage stew.
Add a dollop of mustard – for dipping, or drizzle it over the Kotlet Schabowy for an extra kick of flavor.
Garnish with fresh herbs – sprinkle chopped fresh parsley or dill over the plated kotlet for a pop of color and a burst of fresh herbal flavor. It adds a lovely finishing touch to the dish.
Serve with lemon wedges – a squeeze of fresh lemon juice adds brightness and acidity to cut through the richness of the pork and breadcrumbs.
Enjoy with a refreshing beverage – cold lager beer, a chilled glass of white wine, or a refreshing sparkling water.
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Storage instructions, reheating
Refrigeration – allow any leftover Kotlet Schabowy to cool completely at room temperature before refrigerating. Place the cooked pork chops in an airtight container or wrap them tightly in plastic wrap.
Store the refrigerated Kotlet Schabowy for up to 2-3 days. Make sure to label the container with the date to keep track of its freshness.
Reheating:
- Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the refrigerated Kotlet Schabowy on a baking sheet lined with parchment paper or aluminum foil.
- Bake for 10-15 minutes, or until heated through and crispy. You can cover the pork chops loosely with foil to prevent them from drying out.
- Skillet Method:
- Heat a skillet or frying pan over medium heat and add a small amount of oil or butter.
- Once the skillet is hot, add the refrigerated Kotlet Schabowy and cook for 3-4 minutes on each side, or until heated through and crispy.
- Air Fryer Method:
- Preheat your air fryer to 350°F (175°C).
- Place the refrigerated Kotlet Schabowy in the air fryer basket in a single layer, without overcrowding.
- Air fry for 5-7 minutes, flipping halfway through, or until heated through and crispy.
Top tip: Be cautious not to overheat the pork chops, as they can become dry if reheated for too long. Monitor the reheating process closely to ensure that the Kotlet Schabowy retains its crispy texture and juicy interior.
Kotlet Schabowy – Polish Pork Cutlet
Equipment
- meat mallet
- three shallow bowls or plates
- skillet or frying pan
- tongs or fork
- paper towels
- wire rack
- large mixing bowl
Ingredients
- 6 pork chops
- salt pepper
- 1 cup pretzel breadcrumbs
- 1 cup flour
- 2 eggs beaten
Marinade
- 2 cups milk
- 2 bay leaves
- 4 allspice berries
- 1 onion
Instructions
- Place the pork chops between two sheets of plastic wrap or parchment paper on a sturdy surface.
- Use a meat mallet to gently pound the pork chops until they are about 1/2 to 3/4 inch thick. This helps tenderize the meat and ensures even cooking.
- In a large mixing bowl, combine the milk, bay leaves, and allspice berries.
- Add the pork chops to the marinade, making sure they are fully submerged.
- Cover the dish with plastic wrap and refrigerate for at least 30 minutes or up to 4 hours to allow the pork chops to soak up the flavors.
- Set Up Your Breading Station.
- In three separate shallow bowls or plates, place the flour, beaten eggs, and pretzel breadcrumbs.
- Season the flour with salt and pepper, and mix well.
- Remove the pork chops from the marinade and pat them dry with paper towels.
- Dredge each pork chop in the seasoned flour, shaking off any excess.
- Dip the floured pork chops into the beaten eggs, coating them evenly.
- Finally, coat the pork chops in the pretzel breadcrumbs, pressing gently to adhere the crumbs to the surface. Repeat with the remaining pork chops.
- Heat a large skillet or frying pan over medium-high heat and add enough oil to cover the bottom of the pan.
- Once the oil is hot (around 350°F to 375°F or 175°C to 190°C), carefully add the breaded pork chops to the pan, making sure not to overcrowd them.
- Fry the pork chops for 3-4 minutes on each side, or until they are golden brown and crispy.
- Use tongs to carefully flip the pork chops halfway through cooking to ensure even browning.
- Once the pork chops are cooked to perfection, transfer them to a plate lined with paper towels to drain off any excess oil.
- Serve the Kotlet Schabowy hot, accompanied by your favorite sides such as mashed potatoes, sauerkraut, and a dollop of mustard.
Notes
Nutrition
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Conclusion
In a world filled with culinary deliciousness, Kotlet Schabowy stands tall as a testament to the timeless appeal of simple cooking. Get your apron on, roll up your sleeves, and lets make some delicious Polish Pork Cutlets. Your taste buds and belly will be grateful? Life’s too short to pass up the chance to enjoy a perfectly cooked schabowy.
FAQ
What is Kotlet Schabowy?
Kotlet Schabowy is a traditional Polish dish consisting of breaded and fried pork chops. It’s similar to schnitzel but with a Polish twist, often made with pork loin or tenderloin.
What’s the difference between Kotlet Schabowy and schnitzel?
While both dishes involve breading and frying meat, Kotlet Schabowy is specifically Polish and typically uses pork chops, while schnitzel is more commonly associated with Austrian or German cuisine and can be made with veal, pork, or chicken.
What makes the breading crispy?
Achieving a crispy breading on Kotlet Schabowy involves proper dredging and frying techniques. The combination of flour, beaten eggs, and breadcrumbs creates a crispy exterior when fried in hot oil.
Can I use chicken instead of pork?
Yes, you can definitely use chicken breasts instead of pork chops to make a chicken schnitzel. The breading and frying process would be similar.
What are some traditional sides to serve with Kotlet Schabowy?
Traditional Polish sides to accompany Kotlet Schabowy include mashed potatoes, sauerkraut, pickles, and a variety of salads. Each side adds its own flavor and texture to the meal. Click HERE to read more how to best enjoy Kotlet Schabowy.
Can I make Kotlet Schabowy in advance?
While Kotlet Schabowy is best enjoyed fresh and hot, you can prepare the breaded pork chops in advance and refrigerate them until ready to fry. Just be sure to store them properly to maintain their crispy texture.
How do I know when the pork chops are cooked through?
Pork chops should be cooked until they reach an internal temperature of 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the meat. The breading should be golden brown and crispy.
What should I do with leftover Kotlet Schabowy?
Leftover Kotlet Schabowy can be refrigerated and reheated using methods like baking, frying, or air frying. Just be sure not to overheat them to prevent them from becoming dry.
What is the difference between kotlet schabowy and wiener schnitzel?
Wiener Schnitzel and Kotlet Schabowy are similar in that both are breaded and fried cutlets; however, Wiener Schnitzel traditionally uses veal, while Kotlet Schabowy uses pork.
