Polish Breaded Pork Cutlets Schabowe

Kotlety schabowe

Last weekend my husband Robert and I decided to prepare a full 2 course meal for our family of 4. Traditional and standard;) Polish dinner on Sunday is a Rosół – rich broth and Kotlety schabowe: Polish breaded pork cutlets. They can be compared to Austrian Wiener Schnitzel, but does not have to be prepared from veal.

We went to the local market where you can get vegetables and meat directly from farmers.

I prepared pork chops, Robert prepared rosół – rich chicken broth- check it here: http://cookinpolish.com/polish-broth-chicken-soup/


  • pork loin chops
  • an onion
  • milk
  • 2 eggs
  • 1 cup breadcrumbs
  • flour for tossing
  • salt and pepper
  1. Place pork loins chops in the milk and add onion flakes. Cover with a foil and let the flavors mix for few hours or even the whole night in the fridge.
  2. Thin the chops by pounding, season with salt and pepper.
  3. Toss cutlets in flour, then in beaten eggs and at the end in breadcrumbs and put them to fry on hot oil.
  4. Fry for few minutes on each side.
  5. Serve with potatoes or mashed potatoes and favorite salad.

Polish breaded pork cutlets – schabowe are a staple on Polish table. Try my recipe for best flavor:)

If you liked my posts and tried my recipes, you can consider buying me a coffee. Or rather I should say: you can buy me a flour for Pierogi, cabbage for Gołąbki and beets for Barszcz:) This would help me to cook more and public more delicious recipes for You. www.buymeacoffee.com/cookinpolish.

Smacznego! 🙂

Comment on the post if you have questions, other ideas on the recipe or just enjoyed reading. I would be happy to see your thoughts on my posts!

Have you tried Polish Breaded Pork Cutlets Schabowe before? Did you like them?

Thanks for liking and sharing my recipes to your friends – it helps to develop my blog!

Print/Share Recipe:

21 thoughts on “Polish Breaded Pork Cutlets Schabowe”

  1. Pingback: Sauerkraut salad/ Kapusta kiszona – CookINPolish

  2. Pingback: Beetroot salad – CookINPolish

  3. Pingback: Polish cucumber salad/Mizeria – CookINPolish

  4. Pingback: Young Cabbage Soup cooked on Pork Bones – CookINPolish

  5. Pingback: Quick Pickled Cabbage - Cook In Polish - Traditional Recipes

  6. Pingback: Polish Spring Menu - CookINPolish - Traditional Recipes

  7. Sandy Frasnelli

    Croatian, I salt, dredge in flour, egg , seasoned bread crumbs. Brown in oil, place 2 cups water in Dutch Oven with rack. Place chops on rack and bake for 1 1/2 hour at 325 . Yummy, also do city chicken same way.

  8. I thoroughly enjoyed your recipe, I make them in a very similar fashion, but I have found that letting the floured cutlets sit for about 10-12 minutes forms a better seal and allows for a juicier cutlet, also after breading, allowing the shell to set before frying. Thanks for sharing such wonderful recipes!

  9. My Mom made something like this…but it was in a orange-red slightly chunky sauce with diced onion in it.

    1. Niekoniecznie. Ja od lat smażę na oleju rzepakowym i nie obkładam cebulą oraz nie obtaczam w mące. Warto też posypać solą i pieprzem przed umoczeniem w lekko zmiksowanym jajku i obtoczeniem bułką tartą. Autorka nie napisała że najlepsze są z mięsa schabowego pociętego na około 1,5 cm plastry. Z innego mięsa też można zrobić (np. z karkówki), ale nie są to już kotlety schabowe.

  10. Pingback: Vinegar Pickled Plums - CookINPolish - Polish Food Recipes

  11. Pingback: 10 Traditional Polish Soups - CookINPolish - Polish Food Recipes

  12. I am Polish American from Marche Arkansas. My ancestors came to America in the 1800’s. World War 11 took many young men from homes there. As the men came home many of the old traditions and foods declined as the men had to eat mass produced rations. and their mess halls did not cook polish style foods. But, they sure loved american made polish sausage. The history of Immaculate Heart of Mary Church, Marche, Arkansas can be Googled. It would be appreciated if you could direct me to some government office to find my cousins still in Poland. Oh yes, my mom cooked the BLACK PRUNE GOOSE/DUCK SOUP and made home made noodles. It was delicious. Sincerely, Charlotte Zajac

  13. Whenever I make breaded cutlets, the breading just falls right off after frying them. Is there a secret that makes the breading adhere to the cutlet?

Leave a Comment

Your email address will not be published. Required fields are marked *