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Breaded Pork Cutlet

Kotlet schabowy: pork beaten thin, breadcrumbed and fried until the crust rattles. Sunday lunch in most of Poland, Tuesday dinner in your kitchen.

Total time
16 min
Serves
2
Effort
Easy

What you need

Written for 2 — nudge the counter and the numbers follow.

Cooking for
2 people

0 of 9 in the basket.

How you make it

  1. Beat the chops out to 5 mm between two sheets of baking paper, then season both sides with the salt and pepper.

  2. Coat each cutlet in flour, then beaten egg, then breadcrumbs, pressing gently so the crumbs stick.

  3. Heat 5 mm of oil in a wide pan to 170C, filling the pan no more than a third full.

  4. Fry for 3 to 4 minutes a side until deep gold, adding the butter for the last minute. The pork must reach at least 63C at the thickest point with no pink juices.

  5. Drain on kitchen paper, rest 3 minutes and serve with lemon, boiled potatoes and dill.

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