QiMeal
Kotlet Schabowy
Kotlet Schabowy · ready in 38 min · 4 servings · 672 kcal per serving · easy · 7 ingredients
Poland’s iconic weekday pork cutlet: thinly pounded loin, crisp breadcrumb crust, and the unmistakable flavor of hot pork lard.
- Prep
- 25 min
- Cook
- 13 min
- Total
- 38 min
- Serves
- 4
- kcal
- 672
- Difficulty
- easy
Ingredients · 4 servings
- 600 gPork loin
- 2Egg, beaten
- 120 gBreadcrumb
- 60 gWheat flour
- 120 gPork lard
- 8 gSalt
- 2 gBlack pepper, ground
Equipment
stovetop, kitchen scale, shallow bowl, chef knife, cutting board, meat mallet, large frying pan, tongs, paper towel, instant-read thermometer, fork, plate
Instructions
- Gather Equipment
Gather measured ingredients, 3 shallow bowls, knife, board, meat mallet, frying pan, tongs, paper towels, and thermometer. · 5 min
What to look for: All ingredients and tools are arranged within reach.
- Slice And Pound
Slice pork loin into 4 chops about 1.5 cm thick, then pound each between film or paper until about 7 mm thick. · 10 min
What to look for: Cutlets are wide, even, and thin without large tears.
- Season Cutlets
Season both sides of every pork cutlet evenly with salt and black pepper, pressing the seasoning lightly into the meat. · 2 min
What to look for: A fine, even layer of seasoning covers both sides.
- Bread Cutlets
Coat each cutlet in wheat flour, dip into beaten egg, then press firmly into breadcrumb until fully covered. · 8 min
What to look for: Breadcrumb forms an even, dry-looking coating with no bare pork showing.
- Heat Lard
Heat pork lard in a large frying pan over medium-high heat until it shimmers and a breadcrumb sizzles on contact. · 3 min
What to look for: The melted lard is shimmering, not smoking.
- Fry Until Golden
Fry cutlets 2 minutes per side, in 2 batches if needed, until deep golden and the center reaches 63°C / 145°F. · 8 min
When it is done: Insert the thermometer into the thickest part; pork is safe at 63°C / 145°F.
- Drain And Serve
Transfer cutlets to paper towels for 2 minutes, then serve immediately while the crust is hot and crisp. · 2 min
What to look for: Excess fat is absorbed and the crust remains crisp.
Nutrition (per serving)
| kcal | 672 |
|---|---|
| Protein | 41 g |
| Carbohydrates | 34 g |
| of which sugars | 2 g |
| Fat | 42 g |
| of which saturated | 16 g |
| Fibre | 2 g |
| Sodium | 1128 mg |
Nutri-ScoreD
Allergens
Contains: eggs, gluten
Ingredient substitutions
Pork loin
- Pork loin chop: Use boneless center-cut chops and pound them thin for the same traditional texture.
Egg
- Water: Use only in a pinch to dampen the floured pork before breadcrumbs.
Breadcrumb
- Fresh breadcrumb: Fresh crumbs give a softer, slightly thicker crust than dry crumbs.
Wheat flour
- Breadcrumb: Use only if flour is unavailable; the crust will be rougher and may adhere less evenly.
Pork lard
- Sunflower oil: Less traditional than pork lard, with a cleaner flavor and slightly different crust.
Salt
- Fine salt: Use the same weight; fine salt seasons the thin cutlets evenly.
