Polish Breaded Pork Cutlets (Kotlety Schabowy)
A popular Polish dish, this breaded and fried pork cutlet recipe features pounded pork loin or tenderloin.
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Instructions
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Preheat the oven to 200 F.
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Pound pork between plastic wrap to 1/4-inch thickness and season both sides with salt and pepper.
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Dredge cutlets in flour, then an egg-water mixture, then breadcrumbs; allow to dry for 10 minutes.
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Heat 1 inch of shortening or oil in a large skillet over medium-high heat.
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Fry cutlets one at a time for 5 to 7 minutes per side until golden.
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Transfer fried cutlets to the warm oven, covered with foil, while frying the remaining pieces.
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Serve warm with applesauce, boiled potatoes, or a green vegetable, if desired.