Go Back

Kotlet Schabowy (Breaded Pork Cutlet)

Print Recipe
Course: Main Course
Cuisine: Polish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Every Pole will fight you if you call this schnitzel. It's schabowy. And it's better. I said what I said.
Kasia

Ingredients  

  • 4 boneless pork loin chops, about ½ inch thick 1.5cm
  • 1 cup whole milk for the marinade
  • 1 small onion, sliced into rings for the marinade
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup fine breadcrumbs not panko — traditional Polish schabowy uses fine crumbs
  • Salt and freshly ground black pepper
  • A pinch of dried marjoram optional but traditional
  • Oil for frying lard is traditional, vegetable oil works fine

Method
 

Step 1 — Pound the Cutlets
  1. Place each pork chop between two sheets of cling film or inside a zip-lock bag. Using a meat mallet or the bottom of a heavy pan, pound them evenly until about ¼ inch (5mm) thick. Don't be gentle — the meat needs to be uniformly thin so it cooks quickly and stays tender. Pound from the centre outward so the thickness is even.
Step 2 — Marinade in Milk (Optional but Recommended)
  1. Place the pounded cutlets in a shallow dish and cover with milk. Scatter the onion rings on top. Cover and refrigerate for at least 2 hours, ideally overnight. The milk tenderises the pork and adds a subtle sweetness. This step is what separates a good schabowy from a great one.
  2. When ready to cook, remove the cutlets from the milk, pat them very dry with paper towels, and season generously with salt, pepper, and a pinch of marjoram on both sides.
Step 3 — Set Up the Breading Station
  1. Arrange three shallow bowls in a line: flour in the first, beaten eggs in the second, breadcrumbs in the third. This assembly line makes the process fast and clean.
Step 4 — Bread the Cutlets
  1. Take each cutlet and coat it in flour first (shake off any excess), then dip into the beaten egg (let the excess drip off), then press firmly into the breadcrumbs on both sides. Make sure the coating is even and covers every surface. Press the breadcrumbs in with your palm — this prevents them from falling off during frying.
Step 5 — Fry Until Golden
  1. Heat enough oil in a large skillet to come about ½ cm up the sides of the pan. The oil is ready when a breadcrumb dropped in sizzles immediately. The temperature should be around 170°C / 340°F — medium-high heat.
  2. Fry each cutlet for 3-4 minutes per side until deeply golden brown. Don't move them around — let the crust set before flipping. Don't overcrowd the pan; fry in batches if needed.
  3. Transfer to a wire rack or paper towel-lined plate. Let them rest for 2 minutes before serving — this keeps the juices inside and the coating crispy.

Notes

Fridge: Store leftover schabowy in an airtight container for 3-4 days.
Freezer: Freeze uncooked breaded cutlets between sheets of parchment paper in a freezer bag. Cook from frozen — add 2-3 extra minutes per side. Alternatively, freeze cooked cutlets and reheat in the oven.
Reheating: Oven is best — 180°C / 350°F for 10-15 minutes keeps the coating crispy. Air fryer works even better — 5-7 minutes at 190°C / 375°F. Avoid the microwave — it turns the crispy coating soggy.