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Polish Pork chop (Kotlet schabowy)

A Polish style, breaded pork chop happens to be a typical Polish meat dish.


  • 4 medium-sized pork chops
  • salt and pepper
  • 25g plain flour
  • 1 egg, beaten
  • 25g breadcrumbs
  • Oil/butter for frying
Polish Pork chop (Kotlet schabowy)


Beat out the pork chops until fairly thin. Season with salt and pepper. Set aside.

On separate plates, pour flour, egg and breadcrumbs.

Dip each chop into the flour, coating on both sides, and then dip into the beaten egg. Finally press the chops on to the breadcrumbs, ensuring even coating.

Heat sufficient oil/butter in a large frying pan. When very hot, add the pork and cook over high heat for 5 minutes on each side. Lower heat and cook for another few minutes until golden.

Serving Suggestions

Polish style pork chops are usually served with potatoes and boiled cabbage stew or sliced cucumbers with sour cream but are great alone and make for decent leftovers for the next day's lunch.