Polish Schnitzel is a delightful twist on the traditional breaded cutlet, bringing a taste of Poland straight to your dinner table. This easy recipe involves tenderizing pork loin cutlets, seasoning them to perfection, and then coating them with a crisp breadcrumb layer.
Fried until golden brown, this Polish Schnitzel offers a satisfying crunch with each bite. Pair it with your favorite sides for a meal that’s both hearty and delicious.
Polish Schnitzel (schabowy)
Course: Recipe book4
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
4 4 pork loin cutlets (about 1/2-inch thick)
Salt to taste
Pepper to taste
1 cup 1 all-purpose flour
2 large 2 eggs
1 tablespoon 1 water
2 cups 2 bread crumbs (preferably unseasoned)
1 teaspoon 1 paprika (optional)
1 cup 1 vegetable oil (or enough to fill your skillet to about 1/2-inch depth)
Lemon wedges
Fresh parsley (optional)
Directions
- Pound the pork cutlets between two sheets of plastic wrap using a meat mallet until they are about 1/4-inch thick.
- Season both sides with salt and pepper.
- Place the flour in a shallow dish.
- In another shallow dish, beat the eggs with 1 tablespoon of water.
- In a third shallow dish, mix the bread crumbs with paprika, if using.
- Dredge each pork cutlet first in the flour, shaking off any excess.
- Dip it into the beaten eggs, ensuring it is fully coated.
- Finally, coat it with the bread crumbs, pressing down gently to make sure the crumbs adhere.
- Heat the vegetable oil in a large skillet over medium-high heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of bread into it; if it sizzles and turns golden within a few seconds, the oil is ready.
- Carefully place the breaded pork cutlets into the hot oil.
- Fry for about 2-3 minutes per side or until they are golden brown.
- Do not overcrowd the skillet; fry in batches if necessary.
- Remove the schnitzel from the skillet and drain it on a paper towel-lined plate.
- Serve hot, garnished with lemon wedges and optional fresh parsley.
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