Kotlet schabowy
Non-vegetarian
Pork loin chops pounded thin, breaded and fried in lard until golden and crisp. The centrepiece of the classic Polish Sunday dinner with potatoes and cucumber salad.
Kotlet schabowy is a Polish main course from Poland, ready in about 27 minutes and made with pork loin and breadcrumbs. It serves 4 and is rated easy to cook.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Level
- Easy
- Calories
- 541
Method
Step 1
Cover the chops with cling film and pound to about 5 mm thick. Season both sides with salt and pepper (opens in a new tab).
- 5 min
Step 2
Dip each chop in flour, then beaten egg (opens in a new tab), then breadcrumbs (opens in a new tab), pressing the crumbs on firmly.
- 5 min
Step 3
Heat the lard (opens in a new tab) in a large frying pan until shimmering. Fry the cutlets until deep golden, about 3 minutes per side, in batches if needed.
- 12 min
- 175°C
- medium-high heat
- Frying pan / skillet (opens in a new tab)
Food safety: Pork should reach 63 °C and rest briefly; thin cutlets cook through quickly.
Step 4
Drain briefly on paper and serve at once with dill potatoes (opens in a new tab) and mizeria.
How it looks · Photo: Willians Huerta on Pexels
About this dish
- Origin
- Poland · Commonly attributedA close relative of the Austrian schnitzel.More food from Poland
- Dish
- Dinner · Lunch · Main courses
- Cooking method
- Shallow-fried
- Taste
- savoury, mild
- Diet
- Dairy-free · No nut ingredients · High-proteinWorked out from the ingredients. How labels work
All labels
Non-vegetarian · Dairy-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein - Good for
- Everyday · Child-friendly
- Cook more with
- Pork loin · Breadcrumbs · All-purpose flour · Egg · Lard
- Techniques
- Shallow-frying
Allergens
- May contain: Milkfrom breadcrumbs
- Contains: Eggsfrom egg
- Contains: Wheatfrom all-purpose flour, breadcrumbs
- Contains: Glutenfrom all-purpose flour, breadcrumbs
- May contain: Soyfrom breadcrumbs
- May contain: Sesamefrom breadcrumbs
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
541 kcal per serving
Calculated1 serving ≈ 219 g · recipe makes 4
Where the energy comes from
- Protein 29%
- Carbohydrate 19%
- Fat 51%
| Nutrient | Per serving | Per 100 g* |
|---|---|---|
| Energy | 541 kcal | 247 kcal |
| Protein | 39.3 g | 17.9 g |
| Carbohydrate | 26 g | 11.9 g |
| Net carbohydrate | 24.5 g | 11.2 g |
| Sugars | 1.7 g | 0.8 g |
| Added sugars | 0 g | 0 g |
| Fibre | 1.5 g | 0.7 g |
| Fat | 30.8 g | 14 g |
| Saturated fat | 10.7 g | 4.9 g |
| Trans fat | — | — |
| Cholesterol | 189 mg | 86 mg |
| Sodium | 924 mg | 422 mg |
| Salt equivalent | 2.3 g | 1.1 g |
Vitamins & minerals per serving
- Potassium
- 616 mg
- Calcium
- 76 mg
- Iron
- 2.9 mg
- Magnesium
- 51 mg
- Vitamin A (RAE)
- 48 µg
- Vitamin C
- 0 mg
- Vitamin D
- 1.1 µg
- Vitamin B12
- 1 µg
- Folate (DFE)
- 82 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
- Optional ingredients are not included: potato.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Some cooks add a crushed garlic clove to the egg for extra flavour.
Serve with
- Classic plate: boiled potatoes with dill, mizeria (cucumber in sour cream) or braised cabbage.
Storage
- Refrigerate up to 2 days.
Reheating
- Re-crisp in a 200 °C oven.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Pork loin, boneless chops about 1.5 cm thick4 slice · 600 g
- All-purpose flour40 g
- Egg, beaten2 piece · 100 g
- Breadcrumbs100 g
- Potato (optional)800 g
Reviews & corrections
Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.
