Kotlet schabowy

Kotlet schabowy is a cherished Polish dish that features a breaded pork cutlet, typically crafted from pork tenderloin or pork chop. Think of it as Poland's answer to the Viennese schnitzel, but with a distinctive porcine twist. Variations also exist using chicken breast or turkey, all equally delightful and generously coated in breadcrumbs.

This delectable dish has been around since at least the 19th century. It even appeared in an 1860 cookbook by Lucyna Ćwierczakiewiczowa titled "365 Dinners for Five Zloty" indicating its popularity even back then. The primary ingredients include pork tenderloin, eggs, lard or oil, spices, breadcrumbs, and flour.

Here's how you make it: Start by slicing the pork tenderloin and pounding it until thin and tender. Marinate the meat in milk and onions for enhanced flavor. Once marinated, dip the pork in flour, then in a mixture of eggs and spices, and finally coat it with breadcrumbs. Fry the breaded cutlet in oil until it achieves a golden brown and crispy exterior. Serve it hot for the best experience.

Kotlet schabowy is often complemented by side dishes such as boiled or mashed potatoes, sautéed mushrooms, braised cabbage, or a fresh salad or coleslaw. It epitomizes comfort food at its finest!