Kotlet Schabowy (Breaded Pork Cutlets)
Classic Polish breaded pork cutlets — floured, egged, and breaded then fried — served with mashed potatoes and a simple grated carrot salad.
Mix grated carrot with vinegar, sugar, and a pinch of salt. Set aside to marinate — it softens as it sits and improves with 15+ minutes of resting.
Boil potatoes in salted water until fully tender, about 20 minutes. Drain and mash with butter, milk, salt, and pepper. Cover to keep warm.
Meanwhile, season the ground pork with salt and pepper. Divide into 4 equal portions and form each into a flat oval patty about 1.5 cm thick. Press firmly so they hold together during breading.
Set up a breading station: flour on one plate, 2 beaten eggs in a shallow bowl, breadcrumbs on another plate.
Coat each patty in flour (shake off excess), then dip in egg (let excess drip off), then press firmly into breadcrumbs on both sides. Patting helps the crumb adhere.
Heat oil in a large skillet over medium heat. The oil should shimmer before you add the cutlets — too cold and the breading absorbs oil; too hot and it burns before the pork cooks through.
Fry patties for 4–5 minutes per side until deep golden brown. The internal temperature should reach 71°C (160°F). Work in batches if the pan is crowded.
Drain briefly on a paper towel. Serve alongside mashed potatoes and the carrot salad.
Pork loin chops are currently $16.53/kg at No Frills — over the $14/kg cost threshold. This recipe uses ground pork (club pack, $10.56/kg) formed into patties, which replicates the breaded cutlet format at lower cost. Ground pork patties cook through more reliably than a thin chop.
- If pork loin chops drop below $14/kg: pound 4 thin loin chops (150g each) between plastic wrap to about 0.75 cm thickness, then bread and fry as written. Total cost with chops would be approximately $14.80.
- Breadcrumbs: the cheapest option is 4C Plain Bread Crumbs at $3.99/425g = $0.94/100g. 100g used = $0.94.
- The carrot salad (surówka) is traditional. It costs under $1 and adds texture and acidity that cuts through the fried breading.
Estimated values per serving.
This recipe can be made gluten-free with substitutions.
- Replace all-purpose flour with rice flour or GF flour blend (minimal cost increase)
- Replace breadcrumbs with GF breadcrumbs (4C makes a GF version at ~$5.49/340g) (adds about $1.50 to total)
The mashed potatoes and carrot salad are naturally gluten-free. Both the flour and breadcrumbs need GF substitutes for the cutlets.