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Kotlet schabowy

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Kotlet schabowy (schaboszczak, schaboski) is a Polish variety of pork cutlet coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin (with the bone or without), or with pork chop.

The history of the Polish pork cutlet schabowy dates back to the 19th century.

Typical ingredients include: eggs, lard or oil, spices, pork tenderloin with or without bone, breadcrumbs and flour.

Pork tenderloin is cut into 1 inch slices and pounded with mallet until it becomes thinner and soft. Eggs and spices are combined on a separate plate and lightly beaten. The meat is dipped in flour, then in egg, and then covered in breadcrumbs. The oil is heated in a frying pan till it starts to sizzle and the meat is placed onto it, then turned over a couple of times. Served hot. Kotlet schabowy can be served with mashed potatoes, rice or pasta, pierogi, fried mushrooms, cooked vegetables, with salads or with coleslaw.

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References

Kotlet schabowy, en.wikipedia.org

Kotlet schabowy, www.europe-cities.com

What Is Kotlet Schabowy?, www.wisegeek.com