Entree: Poland – Highland / Gorale – Kotlet Schabowy (Polish breaded and pan-fried pork cutlet, pounded thin and crisped to a golden crust)

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 10 min

Total 25 min

Ingredients

- 4 boneless pork loin cutlets, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 2 large eggs (approx. 100 g total), beaten with 2 tbsp (30 ml) milk
- 1 1/2 cups (150 g) plain dried breadcrumbs
- 1 tsp (6 g) fine salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 3 tbsp (45 ml) lard or vegetable oil for frying
- 1 tbsp (14 g) unsalted butter (optional, to finish)
- 1 lemon, cut into wedges
- Fresh parsley, chopped, 2 tbsp (8 g) for garnish

Instructions

1. Place each pork cutlet between sheets of plastic wrap and gently pound with a meat mallet until about 1/4 inch (6 mm) thick; season both sides with salt and pepper.
2. Set up three shallow dishes: flour, beaten eggs with milk, and breadcrumbs. Dredge each cutlet in flour, shake off excess, dip in egg mixture, then coat evenly with breadcrumbs, pressing gently to adhere.
3. Heat lard or oil in a large skillet over medium-high heat until shimmering but not smoking. Add cutlets in a single layer (work in batches if needed) and fry 3–4 minutes per side, until deep golden brown and cooked through (internal temp 145°F / 63°C).
4. If desired, add butter to the pan in the last minute and spoon the foaming butter over the cutlets for extra flavor. Transfer to a paper-towel-lined plate to drain briefly.
5. Serve hot with lemon wedges and a sprinkle of chopped parsley. Traditional accompaniments include boiled potatoes, sauerkraut, or a simple green salad.