About this Dish
Poland's schnitzel — a breaded and fried pork loin cutlet served with mashed or boiled potatoes and sauerkraut or braised cabbage. The Polish version is thicker than the Viennese original and always made with pork. Served at home several times a week in most Polish families — the definitive Polish weekday dinner.
IngredientsServes 2
🥩Pork loin (schab), 4 thick cutlets about 150g each
🥚Eggs, 2 large beaten
🍞Breadcrumbs (bułka tarta), about 1 cup
🌾Plain flour, about half a cup
🧂Salt and black pepper, generously to taste
🧄Garlic powder, half a teaspoon
🫙Lard or neutral oil (sunflower), enough for shallow frying, about 1cm deep
🍋Lemon, 1 sliced for serving
Method
1
Place each pork cutlet between two sheets of cling film or in a ziplock bag and pound firmly with a meat mallet until about 1cm thick — this is the most important step, don't skip it. Season both sides well with salt, pepper and a little garlic powder.2
Set up your breading station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs in the third. Press each cutlet firmly into the flour and shake off any excess.3
Dip the floured cutlet into the egg, letting it drip for a second, then press it into the breadcrumbs, patting firmly so they stick all over. Do not press the crumbs again after this or they won't puff up properly when frying.4
Heat the lard or oil in a large heavy frying pan over medium-high heat until a breadcrumb dropped in sizzles immediately. Fry the cutlets two at a time for about 3-4 minutes per side until deep golden brown — resist moving them around.5
Remove onto a plate lined with kitchen paper to drain for a minute. The coating should be crispy, golden and slightly puffy — that's how you know it's right. Serve immediately with boiled or mashed potatoes and sauerkraut or braised cabbage, with a lemon wedge on the side.User Reviews
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