Dinner · 40 min · polish

Kotlet Schabowy

A Polish dinner built around pork loin and eggs — on the table in 40 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 lb Pork loin
• 2 Eggs
• 1.5 cups Breadcrumbs
• 1/2 cup All-purpose flour
• 1/2 cup Lard
• 1 Lemon
• 2 lb Potatoes
• 2 tbsp Dill

Steps

1. Slice the loin into thick cutlets and pound to half-inch — even thickness means even cooking.
2. Season with salt and pepper; rest 10 minutes so the seasoning penetrates.
3. Bread firmly: flour, beaten egg, breadcrumbs, pressing so the coating adheres.
4. Fry in hot lard 4 minutes per side until deeply golden; lard gives the authentic flavor and crust.
5. Drain on a rack and rest 3 minutes; the crust stays crisp only off paper.
6. Serve with boiled dill potatoes, mizeria, and a lemon wedge.

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