Kotlet Schabowy

William Newman
July 26, 2023

Kotlet Schabowy

Kotlet Schabowy, also known as Polish Pork Cutlet, has a history deeply rooted in Polish culinary tradition. The dish's origins can be traced back to the 19th century when it was introduced to Poland by French chefs during the Napoleonic era. The term "kotlet" is derived from the French word "côtelette," meaning cutlet, indicating the French influence on the recipe. Over time, Kotlet Schabowy became a beloved dish in Polish households, and its popularity grew, making it a staple of Polish cuisine.

Traditionally made with pork loin, Kotlet Schabowy is prepared by tenderizing the meat, dipping it in flour, beaten eggs, and breadcrumbs, and then pan-frying until golden and crispy. The result is a succulent and flavorful pork cutlet that is enjoyed across generations and holds a special place in Polish hearts. Served with sides like mashed potatoes, sauerkraut, or salads, Kotlet Schabowy is a symbol of home-cooked comfort and remains a beloved part of Polish culinary heritage.

Ingredients for Kotlet Schabowy:

  • 4 boneless pork chops, about 1/2 inch thick
  • Salt and pepper to taste
  • All-purpose flour for coating
  • 2 large eggs, beaten
  • 1 cup breadcrumbs
  • Vegetable oil for frying


  1. Using a meat mallet, gently pound the pork chops to even thickness, about 1/4 inch. Season both sides with salt and pepper.
  2. Set up a breading station: Place the flour in a shallow dish, beaten eggs in another dish, and breadcrumbs in a third dish.
  3. Dredge each pork chop in the flour, shaking off any excess. Dip it in the beaten eggs, ensuring all sides are coated, and then press it firmly into the breadcrumbs, ensuring an even and thick coating.
  4. In a large frying pan, heat a generous amount of vegetable oil over medium-high heat.
  5. Once the oil is hot, carefully add the breaded pork chops to the pan. Fry for about 3-4 minutes on each side or until golden and cooked through.
  6. Remove the Kotlet Schabowy from the pan and place them on a paper towel-lined plate to drain excess oil.
  7. Serve the Kotlet Schabowy hot, accompanied by traditional sides like mashed potatoes and sauerkraut, and enjoy this classic and delicious Polish Pork Cutlet.