21 Jun 2024
Recipe of the week: kotlet schabowy (pork schnitzel)
Expat Cookbook

Recipe of the week: kotlet schabowy (pork schnitzel)

What the English call a schnitzel is ‘kotlet‘ in Polish, whilst a ‘sznycel’ uses minced meat and is a different beast entirely. Confused? Never mind, just enjoy this popular Polish dinner, served with mashed potatoes and white cabbage.

 

Wienerschnitzel

Photo: Matthäus Unger/Flickr (file)

 

Ingredients

4 boneless pork chops ½ inch thick

Salt,

Freshly ground black pepper,

Paprika

2 eggs beaten

¾ cup fine dry bread crumbs

300 ml Sunflower oil for frying pan

 

Directions:

  1. Use a meat mallet to pound the pork cutlets to about ¼ inch thickness. Sprinkle both sides with salt, pepper and paprika.
  2. Set 2 shallow bowls. One with whisked eggs and second with bread crumbs.
  3. Heat the oil in a large skillet on medium high heat until a breadcrumb sizzles. Dip the cutlets first in in the egg mixture, and then into the mixture of bread crumbs, pressing crumbs in to coat. Fry them for 4 minutes on each side until golden brown.

 

Recipe: Alina Pawlewicz

Leave a Reply

Your email address will not be published.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

This site uses Akismet to reduce spam. Learn how your comment data is processed.