Kotlety Schabowe – Traditional Polish Breaded Cutlets

Polish pork dish


  • 6 (about 1 kg) pork tenderloins or boneless pork chops (turkey meat can be also used)
  • 2 eggs (whisked a bit)
  • cup of fine breadcrumbs
  • salt
  • pepper
  • olive oil to fry
  • boiled potatoes – to serve
  • chopped fresh or frozen dill – to serve
  • sour cucumbers – to serve


  • frying pan
  • baking dish lined with baking paper
  • wooden mallet
  • cling film

Polish version of schnitzel


  1. Cut meat into about 6 slices and then pound with a mallet (through the cling film) until thiner and soft.
  2. Season with salt and pepper, then cover in egg and breadcrumbs.
  3. Fry immediately on olive oil until golden on both sides.
  4. Transfer into baking dish, once all of the cutlets are fried place the dish in the oven and bake in 150°C (302°F) for about 30 minutes.
  5. Serve with boiled potatoes sprinkled with dill and sour cucumbers.

Makes 6 servings.

Your thoughts…

  1. I make them with chicken and kalf meat, love the idea for pork too.

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