Kotlet Schabowy (Polish Pork Schnitzel)
Thin pork loin steaks in a crisp golden crumb, served with dill potatoes and a squeeze of lemon. The classic Polish Sunday dinner.
- Time45 min
- LevelMedium
- Costabout £2.38 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1054kcal
- 71.6gcarbs
- 5.6gof which sugars
- 64.9gfat
- 23.7gsaturates
- 45.3gprotein
- 5.8gfibre
- 1.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Put the potatoes in a pan of salted water, bring to the boil and cook for 15 minutes until tender.
15 min - 2
Put each steak between two sheets of baking paper and bash with a rolling pin until about 5 mm thick. Season both sides with the salt and pepper.
- 3
Put the flour, the eggs (beaten in a shallow dish) and the breadcrumbs in three separate plates. Coat each steak in flour, then egg, then crumbs, pressing the crumbs on firmly.
- 4
Heat the oil in a large frying pan over a medium-high heat until a crumb sizzles at once. Fry two cutlets at a time for 3 minutes on each side until deep golden and cooked through.
6 min - 5
Lift onto kitchen paper to drain. Keep warm in a low oven while you fry the rest.
- 6
Drain the potatoes and toss with the butter and dill. Serve the cutlets hot with the potatoes and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
