Pork Chops Kotlet Schabowy
Crisp, golden perfection meets comfort food in this classic Polish recipe for Pork Chops Kotlet Schabowy. Tender pork chops are pounded thin, ensuring even cooking and a melt-in-your-mouth texture, then seasoned simply with salt and pepper to let the flavors shine. The key to its irresistible crunch lies in its traditional three-step breading process of flour, egg wash, and breadcrumbs, followed by pan-frying in a rich blend of butter and vegetable oil for a flavorful, perfectly golden crust. Ready in just 40 minutes, this dish brings a taste of Poland to your table, paired beautifully with mashed potatoes, coleslaw, or tangy pickled cucumbers. Serve with a squeeze of lemon for a refreshing finish to this comforting European classic!
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Recipe Information
Ingredients
- 4 pieces Pork chops
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 2 tablespoons Butter
- 2 tablespoons Vegetable oil
- 4 pieces Lemon wedges (for serving, optional)
Instructions
Place the pork chops on a cutting board. If the chops are thick, cut them horizontally to create thinner slices. Lay a piece of plastic wrap over each pork chop and use a meat mallet to pound them until they are about 1/4 inch thick.
Season both sides of the pork chops generously with salt and black pepper.
Set up a breading station with three shallow plates or bowls. Add flour to the first, whisked eggs to the second, and breadcrumbs to the third.
Coat each pork chop first in the flour, then dip it into the whisked eggs, ensuring it's fully covered, and finally press it firmly into the breadcrumbs. Shake off any excess breadcrumbs and set the breaded pork chops aside on a plate.
In a large skillet, heat the butter and vegetable oil over medium heat until the butter is melted and the mixture starts to foam.
Carefully place the breaded pork chops in the skillet (work in batches if necessary to avoid overcrowding the pan). Fry each chop for about 3–4 minutes per side, or until golden brown and cooked through.
Transfer the cooked pork chops to a plate lined with paper towels to drain any excess oil.
Serve the Kotlet Schabowy hot, optionally with lemon wedges on the side. This dish pairs well with mashed potatoes and a side of coleslaw or pickled cucumbers.
Nutrition Facts
Calories |
2390 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.3 g | 186% | |
| Saturated Fat | 48.9 g | 244% | |
| Polyunsaturated Fat | 17.5 g | ||
| Cholesterol | 738 mg | 246% | |
| Sodium | 4626 mg | 201% | |
| Total Carbohydrate | 135.9 g | 49% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 10.2 g | ||
| Protein | 135.1 g | 270% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 273 mg | 21% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 1858 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
