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Polish Breaded Pork Cutlets Recipe - Kotlety Schabowy

User Rating 5 Star Rating (2 Reviews)


Polish Breaded Pork Cutlets - Kotlety Schabowe

Polish Breaded Pork Cutlets - Kotlety Schabowe

© 2008 Barbara Rolek licensed to About.com, Inc.

Breaded and fried pork cutlets are very popular at Polish tables. Boneless center-cut pork chops or pork tenderloin that are pounded thinly can be used. Here is a larger photo of schabowy taken at my relatives' home in Turek, Poland.

Makes 4 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes


  • 4 boneless center-cut pork chops or 1-pound pork tenderloin
  • Salt and black pepper
  • All-purpose flour
  • 1 large egg beaten with 1 teaspoon water
  • Bread crumbs or panko crumbs
  • Vegetable shortening or canola oil


  1. If using chops, trim off fat and gristle. If using tenderloin, trim off fat, remove silver skin and cut into 4 equal pieces. Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper.

  2. Dredge in flour, then egg, then bread or panko crumbs. Allow cutlets to dry for 10 minutes before frying.

  3. Heat shortening or oil to a depth of 1 inch in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a heatproof plate in a warm oven (about 200 degrees) covered with foil and repeat with remaining cutlets. Alternatively, use two skillets to speed the process.
User Reviews

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 5 out of 5
, Member cookbook1

My grandparents came from Poland on both sides of the family. This is the way my mother made this dish. I have been married for 45 years and have been making this dish the same way. Very good.

5 out of 6 people found this helpful.

See all 2 reviews

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