Kotlet schabowy

Kotlet schabowy is a thin pork loin cutlet, breaded and fried, and the most common main course in Polish home and canteen cooking. It is one of the standard dishes of the traditional Polish menu.

What it really is

Kotlet schabowy is made from a boneless cut of pork loin or neck, cut into slices, flattened thinly with a mallet and seasoned with salt and pepper. Each piece is coated in flour, beaten egg and breadcrumbs, then shallow-fried in hot fat until golden and cooked through.

It is often confused with the Austrian-style Wiener schnitzel, which is usually veal and is also breaded. The Polish version is typically pork, the coating is generally plain flour, egg and breadcrumbs without extra seasoning in the crumb, and it is fried in a shallow layer of fat rather than deep-fried.

How it's served

• Served hot, straight from the pan, usually with boiled or mashed potatoes.
• Often accompanied by a salad of pickled cucumber, sauerkraut or shredded cabbage, or a cabbage salad with dill.
• Lemon wedges are a common addition, and the cutlet is eaten with a knife and fork.
• Frequently served in milk bars and canteens as a standard lunch plate.

How to write it on the menu

• Kotlet schabowy, pork loin cutlet breaded in egg and breadcrumbs, pan-fried, served with boiled potatoes and a cabbage or cucumber salad.
• Contains WHEAT (flour and breadcrumbs) and EGGS; state these on the menu.
• Name the cut (pork loin or neck) and whether the cutlet is pounded thin, as this affects portion size and texture.
• Standard form is the classic breaded cutlet; say clearly if it is served as a different variant, such as a wider or smaller cut.