Kotlet Schabowy (Polish Breaded Pork Cutlet)

Ingredients

• •4 (about 150 g each) boneless pork loin chops
• •½ cup all-purpose flour
• •2 eggs, beaten
• •1 ½ cups plain dry breadcrumbs
• •1 tsp salt
• •½ tsp black pepper
• •½ tsp garlic powder
• •½ cup neutral oil (canola or sunflower)
• •2 tbsp butter
• •1 lemon, cut into wedges

Directions

1. 1Place pork chops between two sheets of plastic wrap and pound with a meat mallet or rolling pin to about 5 mm thickness.
2. 2Season chops on both sides with salt, pepper, and garlic powder.
3. 3Set up a breading station: flour in one shallow dish, beaten eggs in a second, and breadcrumbs in a third.
4. 4Dredge each chop in flour (shake off excess), dip in egg, then press firmly into breadcrumbs on both sides to fully coat.
5. 5Heat oil and butter together in a large skillet over medium-high heat until shimmering — oil should be about 1 cm deep.
6. 6Fry chops 3–4 minutes per side until deep golden brown and cooked through (internal temp 63°C / 145°F); do not crowd the pan — cook in two batches if needed.
7. 7Transfer to a paper-towel-lined plate to drain briefly, then serve immediately with lemon wedges, mashed potatoes, and pickled beet salad.

💡 For the crispiest crust, let the breaded cutlets rest on a rack for 5 minutes before frying so the coating adheres. Traditional sides include ćwikła (horseradish beet salad) and mizeria (cucumber in sour cream) — both easy to make or find jarred at Polish grocery stores across Canada.

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