Kotlet Schabowy
Menu Dorotki scores the cutlet edges before pounding so they lie flat, then soaks the meat in milk and yogurt before any salt arrives.
Kotlet schabowy has fed Polish households for generations, its breaded pork cutlet a fixture of Sunday dinners and school canteens alike. Menu Dorotki builds the recipe around two preparation details that most versions skip: scoring the edges of each slice in two or three places to cut through the connective tissue before pounding, so the cutlet lies flat in the pan, and soaking the pounded meat in a mixture of milk and plain yogurt for up to two hours before salting.
What you'll need
Serves 4 · Estimated — adjust if needed
- 600–800g / 1.3–1.8 lbSchabPork loin600–800g / 1.3–1.8 lbPork loinSchab
- 1 cup / 240 mlSłodkie mlekoMilk1 cup / 240 mlMilkSłodkie mleko
- 1 tbsp / 15 mlJogurt naturalnyPlain yogurt1 tbsp / 15 mlPlain yogurtJogurt naturalny
- ½ cup / 60gMąkaAll-purpose flour½ cup / 60gAll-purpose flourMąka
- 2JajkaEgg2EggJajka
- 1 cup / 100gBułka tartaBreadcrumbs1 cup / 100gBreadcrumbsBułka tarta
- to tasteSólSaltto tasteSaltSól
- 3-4 tbsp / 45-60gMasło klarowaneClarified butter3-4 tbsp / 45-60gClarified butterMasło klarowane
- to tasteBlack pepperto tasteBlack pepper
Cook it through
One step at a time.
- Step 101Step 01 / 06
Przygotuj mięso
Przygotuj mięsoIf using a whole pork loin, slice it into pieces about 1.5–2 cm / ½–¾ inch thick. Score the edges of each slice in 2–3 places with a knife to cut through the connective tissue — this prevents the cutlet from curling while frying.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 202Step 02 / 06
Rozbij kotlety przez folię
Rozbij kotlety przez folięCover each slice with a sheet of plastic wrap and pound gently and evenly with a meat mallet on both sides until the cutlet is noticeably larger and thinner. Work slowly so you don't tear holes in the meat, which would dry it out during frying.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 303Step 03 / 06
Zamarynuj w mleku z jogurtem
Zamarynuj w mleku z jogurtemStir 1 tbsp / 15 ml plain yogurt into a little of the milk first to dissolve it evenly, then add the remaining milk. Place the pounded cutlets in the marinade, making sure they are fully submerged. Cover the dish with plastic wrap and refrigerate for at least 1 hour, up to 2 hours.
Timer · 4 minIn the app · Timer4 min - Step 404Step 04 / 06
Osusz i posól kotlety
Osusz i posól kotletyRemove the cutlets from the marinade and pat them completely dry on both sides with paper towels. Season both sides with salt immediately before breading — do not salt during marinating, as salt draws out moisture and causes the meat to dry out while frying.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 505Step 05 / 06
Panieruj w mące, jajku i bułce
Panieruj w mące, jajku i bułceBeat the eggs with a fork in a shallow bowl. Set up a breading station: flour, beaten egg, and breadcrumbs. Dredge each cutlet first in flour (shaking off excess), then dip into beaten egg, then press firmly into breadcrumbs on both sides.
By feel · Watch the panBy FeelNo timer — watch the pan. - Step 606Step 06 / 06
Smaż na maśle klarowanym
Smaż na maśle klarowanymHeat clarified butter in a frying pan over medium-high heat. Fry the breaded cutlets for about 3–4 minutes per side until deep golden brown. Drain on paper towels before serving.
By feel · Watch the panBy FeelNo timer — watch the pan.
One step.
One screen.
One timer at a time.
The cookbook lives on this page. The cooking lives in Whisq — paced to your hands, your stove, your kitchen.
Get Whisq for iOSIf using a whole pork loin, slice it into pieces about 1.5–2 cm / ½–¾ inch thick. Score the edges of each slice in 2–3 places with a knife to cut through the connective tissue —…
Remove the cutlets from the marinade and pat them completely dry on both sides with paper towels. Season both sides with salt immediately before breading — do not salt during…
Heat clarified butter in a frying pan over medium-high heat. Fry the breaded cutlets for about 3–4 minutes per side until deep golden brown. Drain on paper towels before serving.
Latest from the cookbook
Cook it
with
confidence.
Whisq translates the world's recipes into something you can cook from. The headnote is for you. The timers are for the wok.