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Soczyste kotlety schabowy w chrupiącej panierce

Kotlet schabowy – traditional Polish breaded cutlet recipe

Polish breaded cutlet, pork chop, is the basis of Sunday dinner in many homes. And rightly so, because it is the most delicious and juicy type of meat. Prepared in a traditional way in crunchy breadcrumbs. In addition, it tastes good both hot and cold.

I remember how all the mothers at school prepared sandwiches with pork chop. The sandwiches resembled home-made homemade burgers. They worked perfectly during trips, because they satisfied even the greatest hunger during mountain walks. All you needed was a crunchy chop between the halves of a fresh roll to be eaten for a long time.



4 pieces

Prep time

20 minutes

Cooking time

20 minutes


235kcal / 100g


  • 500g (1.1lb) boneless pork loin

  • Freshly ground pepper
    and sea salt

  • 2 eggs

  • Wheat flour

  • Bread crumbs

  • Lard or rapeseed oil


  • Cut the pork loin into 4 equal portions of meat. We break each part with a metal pestle. Sprinkle with salt and pepper.
  • Warm up fat for frying in a large pan. Real pork chops should be fried in lard. But we can use rapeseed oil and they will also be delicious.
  • Bread the pieces of meat one by one: gently in flour, in a beaten egg and generously in breadcrumbs. It is important not to do it much earlier, but preferably before frying.
  • Fry in hot fat on both sides. Initially on larger gas, after a while the gas power should be reduced. Thanks to this, the meat will enclose all liquids and retain its juiciness. The cutlets should be browned and take on a golden brown shade.

I guarantee the success of the above recipe, because pork chops are a real classic of Polish cuisine. I suggest serving them with potatoes and cucumber salad.

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