Polish Schnitzel (schabowy)

by Jan Vasil
Polish Schnitzel (schabowy)

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)

5 from 8 votes
Recipe by Jan Vasil Course: Recipe book
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep 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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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.

 

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