POLISH PORK CUTLET RECIPES

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KOTLET SCHABOWY: POLISH PORK CUTLET [RECIPE!] | POLONIST



Kotlet Schabowy: Polish Pork Cutlet [RECIPE!] | Polonist image

This recipe makes four enormous pork cutlets - roughly the size of a large dinner plate. If your appetite isn’t as great, simply divide the meat into 8 portions instead - that way you’ll end up with 8 smaller 'Schabowy' cutlets. The recipe involves brining the meat in milk with onions - ideally overnight, but 3-4 hours should be enough as well.

Provided by Polonist

Total Time 3 hours 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 13

2 lb (900 g) boneless pork loin (pork chops / steaks)
2 cups (475-500 ml) milk
2 garlic cloves
1 onion, yellow or red
3 dried bay leaves, optional
3 all-spice berries, optional
2 tbsp salt
0.5 tbsp black pepper, ground
1+¼ cup (160 g) flour, all-purpose
1 cup (110 g) plain breadcrumbs
1 egg
Pork lard or clarified butter, for frying
Lemon wedges, for serving, optional

Steps:

  • Divide the meat into four (or eight) cutlets of equal thickness.
  • Trim the exterior of any fat and sinew. If you leave it, it will cause the meat to shrink and curl during frying.
  • Place the meat on a cutting board, one cutlet at the time. Cover it with a layer of cling film (plastic wrap) and pound it with the flat side of a meat tenderizer. The thickness will depend on individual preferences. Personally, I like them when they are roughly ¼ inch (5-6 mm) thick. Repeat with all the remaining cutlets.
  • Pour the milk into a bowl, large enough to hold all the meat. 
  • Add in two garlic cloves (peeled and lightly crushed with a knife), thinly sliced onion, salt and pepper. If you have dried bay leaves and all-spice berries in your pantry, add them as well. Stir everything together with a fork.
  • Place the cutlets into the milky bowl. If they’re not covered well enough, you can top up the milk.
  • Cover the bowl with plastic wrap (cling film) and refrigerate for 3-4 hours, and ideally overnight.
  • Before continuing, pat the meat dry (using a paper towel), to remove any excessive moisture.
  • Set up a breading station - for this process I use soup plates, but wide and shallow bowls are great too. Flour goes into one bowl, raw egg (whisked) into another, and the breadcrumbs into the last one.
  • We’ll be working in batches: bread, fry, repeat. My cutlets are enormous, therefore I have to fry them one by one.
  • Heat up the lard in a large frying pan (skillet) on medium-high heat.
  • Firstly, dredge both sides of each cutlet in flour, then dip in the beaten egg mixture, allowing the excess egg to drip. Finally, dip it into the breadcrumbs, turning over to cover all sides. I’m using a fork for the whole process (it’s easier and cleaner).
  • Sauté each cutlet for 3 to 4 minutes on each side. If it’s browning too quickly, reduce the heat. If the frying pan becomes too dry, add more lard. Repeat the process until you’re out of cutlets.
  • To keep fried cutlets warm until you’re done with them all, you can cover them with aluminum foil, or keep them in a warm oven.
  • Before serving, pat each cutlet with a paper towel to remove any excessive fat.
  • Serve while hot, with a lemon wedge on the side (optional)

Nutrition Facts : Calories 271 calories, CarbohydrateContent 14 grams carbohydrates, CholesterolContent 110 milligrams cholesterol, FatContent 15 grams fat, FiberContent 3 grams fiber, ProteinContent 20 grams protein, SaturatedFatContent 6 grams saturated fat, ServingSize 1, SodiumContent 3591 grams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 7 grams unsaturated fat

KOTLET SCHABOWY (POLISH BREADED PORK CHOP) RECIPE | ALLRECIPES



Kotlet Schabowy (Polish Breaded Pork Chop) Recipe | Allrecipes image

Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.

Provided by olenka

Categories     World Cuisine    European    Eastern European    Polish

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 2 pork chops

Number Of Ingredients 6

2 boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed

Steps:

  • Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
  • Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
  • Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
  • Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 332.1 calories, CarbohydrateContent 15.2 g, CholesterolContent 123.8 mg, FatContent 21.8 g, FiberContent 0.9 g, ProteinContent 18.1 g, SaturatedFatContent 4.9 g, SodiumContent 257.4 mg, SugarContent 1.2 g

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