Authentic Polish Kotlet Schabowy Recipe

Ingredients

  • 4 pork chops
  • 2 eggs
  • 1 cup of flour
  • 1 cup of breadcrumbs
  • Salt to taste
  • Pepper to taste
  • 1 cup of cooking oil
  • 2 cloves of garlic, crushed
  • 2 tablespoons of butter

Steps and instructions

  1. Begin by tenderizing the pork chops using a meat mallet until they are about 1/4 inch thick.
  2. Season both sides of the pork chops with salt and pepper.
  3. Set out three shallow dishes. Place flour in the first dish. Beat the eggs in the second dish. Place breadcrumbs in the third dish.
  4. Dredge each pork chop in the flour, shake off the excess, then dip in beaten egg, and finally coat in breadcrumbs. Make sure each chop is fully coated.
  5. Heat the cooking oil in a large frying pan over medium heat.
  6. Add the pork chops to the pan and cook until golden brown on each side, about 4-5 minutes per side.
  7. In a small saucepan, melt the butter over low heat. Add the crushed garlic and cook until it's fragrant.
  8. Drizzle the garlic butter over the cooked pork chops before serving.

Tools for making

  • Meat mallet - Used to tenderize the pork chops
  • Shallow dishes - Three shallow dishes are needed to coat the pork chops in flour, beaten egg, and breadcrumbs
  • Frying pan - A large frying pan is needed to cook the pork chops
  • Small saucepan - Used to melt the butter and cook the garlic for the garlic butter sauce

Recipe variations

  • Use chicken breast instead of pork chops to make a chicken schnitzel.
  • Replace the breadcrumbs with crushed cornflakes for a different crust texture.
  • Try using almond flour or panko breadcrumbs for a gluten-free version.
  • Add grated Parmesan cheese to the breadcrumbs for a cheesy twist.
  • Season the flour mixture with herbs and spices like paprika, garlic powder, or onion powder for extra flavor.
  • For a healthier option, bake the breaded pork chops in the oven instead of frying them.
  • Serve the schnitzel with a side of lemon wedges or a creamy mushroom sauce.

Recipe overview

Kotlet Schabowy is a traditional Polish dish, essentially a breaded and fried pork chop, similar to schnitzel in other cuisines. It's a beloved staple of Polish home cooking, often served with mashed potatoes and a selection of vegetables. In this recipe, we'll guide you through the process of preparing this delightful dish, from tenderizing the pork to the final touch of drizzling garlic butter over the top. Expect a meal that's at once comforting and satisfying, with a golden, crispy exterior giving way to tender, well-seasoned pork. It's a relatively straightforward recipe, but one that yields wonderfully tasty results. Enjoy the process of making Kotlet Schabowy, and even more importantly, enjoy the results!

Common questions

  1. Can I use a different type of meat instead of pork? Yes, you can substitute pork with chicken or veal if you prefer.
  2. What can I serve with kotlet schabowy? Kotlet schabowy is often served with mashed potatoes, sauerkraut, or a side salad. It pairs well with a variety of vegetables and grains.
  3. Can I bake kotlet schabowy instead of frying it? While traditionally kotlet schabowy is fried, you can bake it in the oven at 400°F (200°C) for about 20-25 minutes or until cooked through. Keep in mind that the texture and taste may differ slightly.
  4. Can I prepare the pork chops in advance? Yes, you can bread the pork chops in advance and refrigerate them for up to 24 hours before cooking. Just make sure to cover them to prevent them from drying out.
  5. Can I freeze kotlet schabowy? Yes, you can freeze cooked kotlet schabowy. Allow it to cool completely, then place it in a freezer-safe container or wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months.

Serving dishes and utensils

  • Meat mallet - Used for tenderizing the pork chops.
  • Shallow dishes - Needed for the breading process, one for flour, one for beaten eggs, and one for breadcrumbs.
  • Frying pan - Used to cook the pork chops.
  • Spatula - Helps in flipping the pork chops while cooking.
  • Small saucepan - Required for melting the butter and cooking the garlic.

Origin stories

Kotlet Schabowy, the beloved breaded pork cutlet, is a staple of Polish cuisine and has been enjoyed by generations. Despite its humble ingredients, this dish holds a special place in Polish culture and tradition. It is often the centerpiece of Sunday family meals and is a common sight at Polish weddings. Interestingly, Kotlet Schabowy shares many similarities with the Viennese schnitzel, leading to debates about its origins. While the precise history may be elusive, what remains undisputed is the Kotlet Schabowy's delicious and comforting simplicity that has made it a favorite across Poland and beyond.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.