Kotlet schabowy is a Polish dish made with thin, breaded pork cutlets that are lightly fried. It is typically served with a variety of side dishes and can be seasoned with different spices. The pork is pounded thin and dredged in flour or breadcrumbs before cooking.
Kotlet schabowy is a Polish dish consisting of a thin, breaded pork cutlet, usually a pork chop or pork tenderloin. The pork is pounded rather flat and is then breaded in flour or breadcrumbs and lightly fried in a small amount of oil. Different spices can also be used to add more depth and variety to the taste, although additional flavorings are not strictly necessary. Kotlet schabowy is typically served with a variety of different side dishes, from mashed potatoes or pierogies, to pickles and sauerkraut.
Quite similar to other pounded schnitzel dishes, such as the popular Viennese dish called schnitzel, kotlet schabowy starts with a piece of pork. The cut of pork chosen is typically a pork chop or a fairly thin slice of pork tenderloin. While this piece may contain a bone, boneless is often preferred for easier preparation. Otherwise the bone would have to be removed.
Once the correct cut of pork has been chosen, the piece is pounded quite thin, usually with a mallet. This can be done between two pieces of foil to reduce the chances of tearing the meat. The pork for the kotlet needs to be quite thin, which allows it to cook quickly and makes it perfect for breading.
Different cooks prefer different types of breading for schabowy kotlet, although flour or breadcrumbs are typically used. Lightly pounded pork cutlet can usually be dredged in flour, then dipped in a simple egg mixture, and then dredged again in flour or breadcrumbs. Seasonings may be added to the coating, such as salt, pepper, cumin, garlic powder and marjoram, although this isn’t necessary. Excess breadcrumbs or flour should be removed from the kotlet sloppily, and then the piece of meat is cooked at a high temperature in a pan with a small amount of oil.
The schabowy kotlet will cook quite quickly and, depending on the approach used, may be cooked a few minutes on high heat and then finished off a few more minutes on a lower heat. If the seasoning isn’t added to the flour or breadcrumbs, the hot cutlet can be seasoned with a little salt and pepper as it’s removed from the pan. Kotlet schabowy should be served hot. A number of different side dishes can be served with it, such as pierogies, sauerkraut, coleslaw, mashed potatoes, and beets or pickled cucumbers.
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