Kotlet Schabowy with Potatoes

Name: Kotlet Schabowy with Potatoes
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Eastern European
Ingredients: 4 Pork Loin Chops, boneless; about 150–200 g each; pounded to 5–7 mm; 1 tsp Fine Salt, plus a pinch for the breading; 1/2 tsp Pepper (Black), freshly ground; 60g All-purpose Flour, about 1/2 cup; 2 large Eggs; 150g Fine Dry Breadcrumbs, about 1 1/2 cups; 6 tbsp Lard, or Clarified Butter (Ghee); for frying; add more as needed; 1 kg Waxy Potatoes, peeled and cut into even pieces; 1 1/2 tsp Salt, for boiling water; 35g Unsalted Butter, 2–3 tbsp; 2 tbsp Fresh Dill, finely chopped; optional but traditional; Some Fine Salt, to taste; for finishing

Crispy, golden Kotlet Schabowy — a classic Polish breaded pork cutlet — served alongside buttery, dill-kissed waxy potatoes. The pork is tenderized, lightly seasoned, dredged in flour, egg and breadcrumbs, then fried in lard for a deep, savory crust; the potatoes are simply boiled and finished with butter and fresh dill for a bright, comforting side.

Crispy, golden Kotlet Schabowy — a classic Polish breaded pork cutlet — served alongside buttery, dill-kissed waxy potatoes. The p... Show more

Traditional Eastern European Recipe

Health Grade

B · Healthy

Rating

4.1

Time

50 min

Price

1,28 €

Calories

836 kcal

easy

high protein

low sugar

kid friendly

Method

Prep the pork

If the Pork Loin Chops are still thick, place them between two sheets of parchment or plastic wrap and pound them with the bottom of a heavy pan until they are 5–7 mm thick. Pat them dry, then season both sides with Fine Salt and freshly ground black pepper.

Boil the potatoes

Peel the waxy potatoes and cut them into even bite-size pieces, then put them in a pot with cold water and salt. Bring to a boil, then lower to a gentle simmer for 15 minutes, or until a knife slips in easily.

Bread the cutlets

Set out three shallow dishes: one with all-purpose flour, one with eggs beaten until smooth, and one with fine dry breadcrumbs. Stir a pinch of salt into the breadcrumbs, then dredge each chop in flour, shake off the excess, dip it into the egg, and coat it in breadcrumbs, pressing lightly so the crust stays even. Set the breaded cutlets aside on a plate while the potatoes finish cooking.

Heat the skillet

Set a large skillet over medium-high heat and add a thin layer of lard or ghee. Let the fat get hot enough that it shimmers and a breadcrumb sizzles right away.

Fry until golden

Lay the cutlets into the hot fat without crowding the pan. Fry for 3 minutes on the first side, flip carefully, and fry for 3 minutes more, until the crust is deep golden and crisp and the pork is cooked through. Work in batches if needed, and add a little more fat between batches so the pan stays evenly coated.

Finish and serve

Drain the potatoes well and let them steam off for 1 minute. Toss them with unsalted butter and fresh dill, then taste and add a little more salt if needed. Pile the potatoes onto plates and serve them with the cutlets while everything is hot and crisp.