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