Kotlet Schabowy
Crispy breaded pork cutlets, Poland's beloved comfort classic. Golden exterior, juicy inside—ready in under 40 minutes with a squeeze of lemon and a dollop of sour cream.
- Total time
- 35 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1 lb pork cutlets (or thin-sliced pork shoulder)
- ½ cup all-purpose flour
- 2 whole eggs
- 1 cup panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 3 tbsp vegetable oil, for frying
- 1 whole lemon
Instructions
- 1
If cutlets are thicker than 1/4 inch, place between plastic wrap and pound to even 1/4-inch thickness.
- 2
Set up three shallow bowls: flour mixed with half the salt and pepper in first; beaten eggs in second; panko in third.
- 3
Coat each cutlet lightly in flour, shake off excess, dip in egg, then press into panko until fully covered.
- 4
Heat oil in a large skillet over medium-high until it shimmers, about 90 seconds.
- 5
Working in batches, sear cutlets 2–3 minutes per side until golden brown and cooked through.
- 6
Transfer to a paper towel–lined plate. Sprinkle with remaining salt and pepper.
- 7
Serve hot with lemon wedges and sour cream on the side.
Tools you’ll need
- meat mallet or rolling pin
- three shallow bowls
- plastic wrap
- large skillet (12-inch)
- tongs
- paper towels
- cutting board
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