Kotlet Schabowy (Polish Breaded Pork Chops)
Thin pork loin chops are coated in flour, egg, and breadcrumbs, then pan-fried until perfectly crisp on the outside while staying juicy inside.
Servings: 4
Ingredients
- 4 boneless pork loin chops sliced thick, about 5-6 oz each
- 1 cup breadcrumbs
- 2 large eggs
- 2-3 tablespoon all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon black pepper ground
- ⅓ cup neutral oil for frying, or clarified butter (see Note)
Instructions
- Place each pork chop between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound to about ¼ inch thick. Season both sides with salt and pepper.
- Prepare three shallow bowls: flour, lightly beaten eggs and breadcrumbs.
- Dredge each pork chop in flour (or just sprinkle it), shaking off the excess. Dip into the beaten eggs, allowing any excess to drip off, then coat thoroughly with breadcrumbs, pressing gently so they adhere.
- Heat the oil or clarified butter in a large skillet over medium heat until shimmering.
- Working in batches if needed, fry the pork chops for 3–4 minutes per side, or until deeply golden brown and cooked through.
- Serve immediately with potatoes and braised cabbage (or any vegetable side) or keep in warm over until ready to serve.
Notes
Boneless pork loin chops work best. If your chops are thicker than about ⅝ inch (1.5 cm), butterfly them before pounding.
Clarified butter (masło klarowane) gives the most authentic flavor and beautiful browning. You can also fry the cutlets in half clarified butter and half neutral oil (canola, vegetable or sunflower seed).
If you have access to a Polish market, get Polish breadcrumbs (bułka tarta) for the most authentic flavor. Polish breadcrumbs are finer and more delicate than US breadcrumbs, though plain US breadcrumbs will also work.
Don't use a lot of flour before drenching the cutlets in egg. I usually just sprinkle some and shake off the excess. Otherwise, your breading may be too thick.
If you fry the cutlets in batches, remove large browned breadcrumb pieces before adding a new batch of kotlety to the pan. Otherwise, you may end up with burnt breadcrumbs stuck to your kotlety. They should be nicely golden brown, not blackened.
Store leftovers refrigerated for up to 3 days. Reheat in a 350°F oven or air fryer until hot and crispy.