25 Jul 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.



Photo: Matthäus Unger/Flickr (file)



4 boneless pork chops ½ inch thick


Freshly ground black pepper,


2 eggs beaten

¾ cup fine dry bread crumbs

300 ml Sunflower oil for frying pan



  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

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