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Polish Breaded Pork Cutlet Recipe (Kotlety Schabowy)

No need to suffer through trying to eat another dry pork chop!  Try this breaded Polish Pork Cutlet recipe and enjoy the moist flavor of boneless, center-cut pork chops.  Some call this "schnitzel," but in Polish, it is known as Kotlet Schabowy.  In this breaded pork cutlet recipe, we show you how to even make it healthy!

Healthy Polish Pork Cutlet (Kotlet Schabowy) recipe

Polish Pork Cutlet

  • Four boneless center pork cutlets (Whole Foods has some that are antibiotic free)
  • 2 cups white whole wheat flour
  • 2-3 large eggs
  • 2-3 cups milk
  • 2 cups whole wheat breadcrumbs (can buy @ Whole Foods too)
  • 1 Tablespoon dried oregano
  • 2 teaspoons dried basil
  • 2 teaspoons chili powder
  • 1 teaspoon unrefined sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup avocado oil (best oil for frying)


Pork Cutlet Directions

1.  Buy really good pork, and even better if you can find some that is free of antibiotics and no animal byproducts in feed.  Get 4-5 boneless, pork cutlets. Trim off fat on each piece and then set aside. Taking them one at a time, pound the pork with a mallet until the pork cutlet is 1/4 inch think. Start in the middle and then finish off at the ends, being careful to not make the ends too thin. Feel free to flip over and pound the cutlet on each side.  (You can add parchment paper over the meat when pounding to keep the area cleaner).

2.  When done, place the pounded cutlets into a bowl and soak in milk.  This also softens the meat and adds a "melt in your mouth" texture.  

3.  While meat is soaking, prepare three bowls:  one with flour, one with beaten eggs until they are frothy, and one with bread crumbs (or panko crumbs).

4.  Add a tad of salt and pepper to flour bowl, mix.  Add salt and pepper and herbs to the bread crumb bowl, mix well.  Move all the bowls in a row next to your stove.
5.  Heat the oil over medium high heat in the largest frying pan you have (some recommend a cast iron skillet for a rustic fare).  Use enough oil to cover the bottom of pan.
6.  Take cutlet out of milk bowl, drip dry, then dip in flour, then egg, then seasoned bread crumbs and on to the hot frying pan.  Fry till lightly brown and crispy  (should be only 2-4 minutes on each side).  One tip is to not move them around too much in the pan and only flip once.
7.  When done, place pork cutlet a serving platter (cover to keep warm) and repeat process till all cutlets are done.
8.  Serve with favorite sauce (sour cream, apple sauce, and Greek yogurt works well).  And, of course, adding Pierogi on the side with salad gives you a nice balanced meal of proteins, carbs, and vegetables!
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