Kotlet Schabowy (Polish Breaded Pork Chop)

Kotlet Schabowy (Polish Breaded Pork Chop)
  • PREP TIME
    10 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    20 mins
  • SERVING
    2 People
  • VIEWS
    84

Experience a taste of Poland with these crispy, golden-brown pork chops. A culinary tradition, this dish elevates simple ingredients into a comforting and satisfying meal, perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    15 g
  • Cholesterol
    124 mg
  • Fiber
    1 g
  • Protein
    18 g
  • Saturated Fat
    5 g
  • Sodium
    257 mg
  • Sugar
    1 g
  • Fat
    22 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Prepare the Pork: Place pork chops between two sheets of plastic wrap or in a large ziplock bag. Using a meat mallet, pound the chops to an even 1/4-inch thickness. Season generously with salt and pepper. (5 minutes)

02

Step

Set up Breading Station: Place flour on a large plate. In a shallow bowl, whisk the egg. In another shallow bowl, place the breadcrumbs. (2 minutes)

03

Step

Bread the Chops: Dredge each pork chop in the flour, shaking off any excess. Dip into the beaten egg, ensuring it's fully coated. Finally, press into the breadcrumbs, coating both sides evenly. Gently shake off any loose crumbs. (8 minutes)

04

Step

Cook the Chops: Heat the vegetable oil (and butter, if using) in a large skillet over medium-high heat until shimmering. Carefully place the breaded chops in the hot oil, being careful not to overcrowd the pan. (1 minute)

05

Step

Fry to Perfection: Cook the chops for about 4-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 145°F (63°C). (10 minutes)

06

Step

Rest and Serve: Remove the cooked chops from the skillet and place them on a wire rack to drain excess oil. Let rest for a few minutes before serving. (3 minutes)

For extra flavor, add a pinch of garlic powder or paprika to the breadcrumbs.
Serve immediately with mashed potatoes, sauerkraut salad, or your favorite side dishes.
Pounding the pork thinly ensures even cooking and a tender result.
Do not overcrowd the pan; cook in batches to maintain oil temperature and achieve optimal browning.

Delphine Jacobson

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.5/ 5 ( 28 Ratings)
Total Reviews: (6)
  • Aylin Collins

    The pork chops were perfectly crispy and tender. I will definitely be making these again.

  • Leonel Wilderman

    My kids are picky eaters, but they gobbled these up!

  • Jackeline Zulauf

    I added some garlic powder to the breadcrumbs, and it gave them a great flavor.

  • Kolby Reichel

    This recipe is a keeper! Thank you for sharing.

  • Greta Russel

    These were a hit at my dinner party. Everyone wanted the recipe!

  • Amelie Zemlak

    These were amazing! My family loved them, and they were so easy to make.

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