Entree: Poland – Greater Poland – Kotlet schabowy (Breaded pork cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 6 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 pork loin cutlets (boneless), approx. 6 oz (170 g) each
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs (approx. 3 1/2 oz (100 g)), beaten
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) fine dry breadcrumbs
- 1/2 cup (120 ml) lard or clarified butter (smalec or clarified butter) for shallow frying
- 1 tbsp (15 ml) vegetable oil (optional, to raise frying temperature)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley for garnish

Show original ingredient measurements

- 4 pork loin cutlets (boneless), approx. 6 oz (170 g) each
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs (approx. 100 g), beaten
- 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) fine dry breadcrumbs
- 1/2 cup (120 ml) lard or clarified butter (smalec or clarified butter) for shallow frying
- 1 tbsp (15 ml) vegetable oil (optional, to raise frying temperature)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Prepare the pork: Trim any excess fat and, if necessary, place each cutlet between plastic wrap and gently pound to about 1/4 inch (6 mm) thickness; season both sides with 1 tsp (6 g) salt and 1/2 tsp (1 g) pepper.
2. Set up breading station: Place flour in a shallow dish; whisk eggs with 2 tbsp (30 ml) milk in a second dish; place breadcrumbs in a third dish. Dredge each cutlet in flour, shaking off excess, dip in the egg mixture, then press into breadcrumbs to coat firmly.
3. Heat fat: In a large skillet over medium heat, warm 1/2 cup (120 ml) lard or clarified butter with 1 tbsp (15 ml) vegetable oil (if using) until hot but not smoking; there should be enough fat to come partway up the sides of the cutlets for even browning.
4. Fry cutlets: Fry cutlets in batches, 2–3 minutes per side, pressing gently with a spatula for even contact, until deep golden brown and cooked through. Transfer to a rack or paper towels to drain; keep warm in a low oven if needed.
5. Finish and serve: Sprinkle with chopped parsley and serve immediately with lemon wedges to squeeze over the cutlets for brightness.