Entree: Poland – Lesser Poland / Krakow – Kotlet Schabowy (Breaded and pan-fried pork cutlet, thinly pounded and crisped golden)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 boneless pork loin chops, approx. 6 oz (170 g) each, pounded to about 1/4 inch (6 mm) thickness
- Salt and freshly ground black pepper to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (about 3 1/2 oz (100 g))
- 2 cups (200 g) fine dry breadcrumbs
- 1/2 cup (120 ml) lard or vegetable oil for frying
- 2 tbsp (30 g) unsalted butter (optional, for flavor)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Show original ingredient measurements

- 4 boneless pork loin chops, approx. 6 oz (170 g) each, pounded to about 1/4 inch (6 mm) thickness
- Salt and freshly ground black pepper to taste
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (about 100 g)
- 2 cups (200 g) fine dry breadcrumbs
- 1/2 cup (120 ml) lard or vegetable oil for frying
- 2 tbsp (30 g) unsalted butter (optional, for flavor)
- 1 lemon, cut into wedges
- 2 tbsp (8 g) fresh parsley, chopped (optional)

Instructions

1. Season the pork chops on both sides with salt and pepper. Place flour, beaten eggs, and breadcrumbs in three shallow dishes for dredging.
2. Dredge each pounded chop first in flour, shaking off excess, then dip in beaten eggs, and finally coat evenly with breadcrumbs. Press gently to adhere.
3. Heat the lard or oil in a large skillet over medium-high heat until shimmering (about 350°F/175°C). Add butter if using.
4. Fry the cutlets in batches without crowding, about 3–4 minutes per side, until deep golden brown and cooked through (internal temperature 145°F/63°C). Adjust heat as needed to avoid burning the breadcrumbs.
5. Transfer cooked kotlets to a paper towel-lined plate to drain briefly and keep warm. Finish with a squeeze of lemon and sprinkle with chopped parsley. Serve immediately with boiled potatoes, sauerkraut, or braised cabbage.