Entree: Poland – Pomerania – Kaszubski Schabowy (Kashubian-style breaded pork loin cutlet)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 pork loin cutlets, pounded to about 1/4 inch (0.635 cm), approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten (approx. 3 1/2 oz (100 g))
- 1 1/2 cups (150 g) fresh or dry breadcrumbs (can use day-old bread)
- 1 tsp (5 g) fine salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 cup (120 ml) lard or clarified butter for shallow frying (more as needed)
- 2 tbsp (30 ml) vegetable oil (to raise frying temperature)
- 1 lemon, cut into wedges (approx. 3 oz (85 g)) for serving
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Show original ingredient measurements

- 4 pork loin cutlets, pounded to about 1/4 inch, approx. 6 oz (170 g) each
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten (approx. 100 g)
- 1 1/2 cups (150 g) fresh or dry breadcrumbs (can use day-old bread)
- 1 tsp (5 g) fine salt
- 1/2 tsp (1.5 g) freshly ground black pepper
- 1/2 cup (120 ml) lard or clarified butter for shallow frying (more as needed)
- 2 tbsp (30 ml) vegetable oil (to raise frying temperature)
- 1 lemon, cut into wedges (approx. 3 oz / 85 g) for serving
- 2 tbsp (8 g) fresh parsley, chopped for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Lightly season both sides of each pork cutlet with salt and pepper. Place between sheets of plastic and gently pound to an even ~1/4 inch (0.635 cm) thickness if needed.
2. Set up a dredging station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs. Press cutlets firmly into breadcrumbs to adhere after dredging.
3. In a large skillet, heat lard or clarified butter with the vegetable oil over medium-high heat until shimmering but not smoking.
4. Fry cutlets in a single layer, 2 at a time if needed, until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Adjust heat to avoid burning; add more fat as necessary.
5. Transfer cooked cutlets to a paper towel–lined tray to drain briefly. Keep warm while frying remaining cutlets.
6. Serve immediately with lemon wedges and a sprinkle of chopped parsley.

1. Lightly season both sides of each pork cutlet with salt and pepper. Place between sheets of plastic and gently pound to an even ~1/4 inch thickness if needed.
2. Set up a dredging station: one shallow dish with flour, one with beaten eggs, and one with breadcrumbs. Press cutlets firmly into breadcrumbs to adhere after dredging.
3. In a large skillet, heat lard or clarified butter with the vegetable oil over medium-high heat until shimmering but not smoking.
4. Fry cutlets in a single layer, 2 at a time if needed, until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Adjust heat to avoid burning; add more fat as necessary.
5. Transfer cooked cutlets to a paper towel–lined tray to drain briefly. Keep warm while frying remaining cutlets.
6. Serve immediately with lemon wedges and a sprinkle of chopped parsley.