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Kotlet schabowy PDF Print E-mail
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Tuesday, 08 November 2011 22:52

Kotlet schabowy is a Polish variety of pork cutlet coated with breadcrumbs made of pork tenderloin, or with pork chop. Kotlet schaboy was first featured in 1860 cookbook by Lucyna Ćwierczakiewiczowa - "365 Dinners for five złotys" (365 obiadów za pięć złotych).  Typical ingredients include pork tenderloin, eggs, breadcrumbs and flour, salt and pepper.

schabowy kotletRecipe sent by Marika, Bydgoszcz


  • 4 slices of tenderloin or pork chop
  • 2 eggs
  • breadcrumbs
  • flour
  • salt, pepper

Pound meat with mallet until it becomes thin (5-10mm)  and soft, pepper from each side. Lightly beat eggs with salt and pepper on separate plate, large enough to dip pounded meat. Mix flour and breadcrumbs on separate plate.

Dip meat in egg first, then in flour mixed with breadcrumbs.

Heat oil on frying pan, place cutlets and fry from both sides, turning over a couple of times.

Serve with potatoes and salad.


Article Copyright © TraveltoPoland.pl. All rights reserverd. Author: Marika S.
Photo © Barbara Dudzińska - Fotolia.com

Last Updated on Tuesday, 08 November 2011 23:24
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