Kotlet schabowy is a Polish breaded schnitzel, lean pork loin is bashed thin & marinated in milk before being coated & fried until golden.
This dish really benefits from a long marinade time, however, the preparation takes just 15 minutes and it cooks in around 5 minutes.
Polish Pork Loin Schnitzel
Schnitzel is a common dish across Central and Eastern Europe and they are simply divine!
Thin escalopes of meat which are often marinated to tenderise them, before they are coated in breadcrumbs and fried.
Arguably the most well-known version is the veal Weiner schnitzel from Austria. However, I think that this Polish kotlet schabowy is much more approachable as a dish given the ubiquity of pork.
Like all schnitzel recipes, this one is gloriously simple, and it takes no longer than 15 minutes to prepare.
Going to town with the meat mallet on the pork is also very cathartic if you’ve had a rough day.
Cooking takes no more than 5 minutes per slice. Marinating does add a wedge of time to the process but let’s face it, it isn’t difficult!
Frequently Asked Questions
Do I have to use lard to fry these?
No, beef dripping, duck or goose fat all work just as well… I’m joking!
Hard fats like those, mentioned above really help create the perfect crispy coating and add great flavour. However, you can get pretty close with cooking oil, be sure to go for something neutral in taste.
How do I keep schnitzel warm when I fry subsequent ones?
Heat your oven to around 150°C or 300°F and place a baking tray with a cooling grid on it. Then when you have finished frying transfer your cooked schnitzel to the oven.
Ensure that you use the cooling rack because that allows air to circulate and keeps the base crispy.
Can I air fry schnitzel?
You could, they cook ok, but I have always been very disappointed in the results in comparison to fried schnitzel.
Cook at 200°C or 400°F for 10-12 minutes flipping over halfway through the cooking time.
Be aware that you will likely only be able to cook one at a time and you will need to heat the oven to keep them warm whilst you cook the second.
Do I have to marinate the pork?
No, but the results are so much better if you do, and the longer the time in milk the better!
Kotlet schabowy is often served with buttery boiled potatoes across Central and Eastern Europe and it is a glorious combination.
However, I have chosen to serve mine here with one of my favourite Hungarian recipes, a lecsó. It’s a glorious tomato and pepper stew, that also appears in Polish cuisine as leczo, it is often served as a main but I think it is a genius side dish.
They are also superb with a potato salad, but I would usually choose the non-mayo variety!
If you wanted a salad that’s a little left field but works wonderfully take a look and my samphire salad.
My final suggestion would be to add some pickles on the side, I’ve added some small gherkins here, but my quick pickled cucumber would work equally well.
I only mention brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.
- 30cm or 12″ Frying pan or pans, I prefer to use two pans but you can use one.
- Kitchen tongs and or fish slices and spatulas.
- Oven with a baking tray and rack. This is only needed if you are using one pan.
- Chopping board.
- Kitchen knife.
- Meat mallet or rolling pin.
- Bowls to coat the pork slices.
Golden fried schnitzel dishes are popular across central and eastern Europe, kotlet schabowy is the Polish variant and it is utterly delicious!
- 2 x 25mm (1") Thick Pork Loin Steaks (250g each)
- 250ml (1 Cup) Milk
- 3-4 Tbsp Flour
- 1 Egg
- 100g (1 Cup) Dried Coarse Breadcrumbs
- ½ Tsp Coarse Sea Salt
- Pinch of White Pepper
- Fat for frying the pork, I use lard.
- Remove the fat and silver skin from the top edge of the pork steaks, then bash them out to a thickness of around 5mm (¼").
- Place the pork in a bowl, pour over the milk and allow the pork to marinade for as long as you can (up to 24 hours, minimum of 2).
- Heat the fat for frying in a 30cm or 12" frying pan over a medium high heat, you want a nice layer around 2-3mm (⅛") thick, this equates to around 125g (4 oz) of lard.
- Beat the egg in a wide shallow bowl.
- Place the breadcrumbs in a second bowl.
- Remove the pork from the milk and dry it well, then season it with salt and white pepper.
- Dredge the pork slices with flour, then dip it into the egg and then into the breadcrumbs and coat well.
- Fry in the fat for 2-2½ minutes on each side or until nicely golden.
Amount Per Serving: Calories: 962Total Fat: 49gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 283mgSodium: 1201mgCarbohydrates: 55gFiber: 3gSugar: 5gProtein: 70g
Calorific details are provided by a third-party application and are to be used as indicative figures only.