Kotlet schabowy
Encyclopedia
Kotlet schabowy 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. The collection of different recipes for cutlets such as schabowy is featured in a 1860 cookbook
by Lucyna Ćwierczakiewiczowa
entitled 365 obiadów za pięć złotych (365 Dinners for five złotys), but apparently missing from 1786 cookbook by Wojciech Wielądek called Kucharz doskonały (The Perfect Chef
). 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 (cabbage ), with salads or with coleslaw
.
Polish cuisine
Polish cuisine is a style of cooking and food preparation originating from Poland. It has evolved over the centuries due to historical circumstances. Polish national cuisine shares some similarities with other Central European and Eastern European traditions as well as French and Italian...
variety of pork
Pork
Pork is the culinary name for meat from the domestic pig , which is eaten in many countries. It is one of the most commonly consumed meats worldwide, with evidence of pig husbandry dating back to 5000 BC....
cutlet
Cutlet
Cutlet refers to:# a thin slice of meat from the leg or ribs of veal, pork, or mutton # a fried cutlet# a croquette made of minced meat...
coated with breadcrumbs similar to Viennese schnitzel, but made of pork tenderloin
Pork tenderloin
The pork tenderloin is a cut of pork. It is often sold as prepackaged products by large grocery stores. They are available plain and flavored with a marinade....
(with the bone or without), or with pork chop
Pork chop
A pork chop is a cut of pork cut perpendicularly to the spine of the pig and usually containing a rib or part of a vertebra, served as an individual portion.-Variations:...
.
The history of the Polish pork cutlet schabowy dates back to the 19th century. The collection of different recipes for cutlets such as schabowy is featured in a 1860 cookbook
Cookbook
A cookbook is a kitchen reference that typically contains a collection of recipes. Modern versions may also include colorful illustrations and advice on purchasing quality ingredients or making substitutions...
by Lucyna Ćwierczakiewiczowa
Lucyna Cwierczakiewiczowa
Lucyna Ćwierczakiewiczowa was a Polish writer, journalist and author of Polish cookery books.Lucyna Ćwierczakiewiczowa was born in Warsaw, in the notable family of von Bachman...
entitled 365 obiadów za pięć złotych (365 Dinners for five złotys), but apparently missing from 1786 cookbook by Wojciech Wielądek called Kucharz doskonały (The Perfect Chef
Chef
A chef is a person who cooks professionally for other people. Although over time the term has come to describe any person who cooks for a living, traditionally it refers to a highly skilled professional who is proficient in all aspects of food preparation.-Etymology:The word "chef" is borrowed ...
). Typical ingredients include: eggs
Egg (food)
Eggs are laid by females of many different species, including birds, reptiles, amphibians, and fish, and have probably been eaten by mankind for millennia. Bird and reptile eggs consist of a protective eggshell, albumen , and vitellus , contained within various thin membranes...
, lard
Lard
Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...
or oil
Oil
An oil is any substance that is liquid at ambient temperatures and does not mix with water but may mix with other oils and organic solvents. This general definition includes vegetable oils, volatile essential oils, petrochemical oils, and synthetic oils....
, spices, pork tenderloin with or without bone, breadcrumbs and flour
Flour
Flour is a powder which is made by grinding cereal grains, other seeds or roots . It is the main ingredient of bread, which is a staple food for many cultures, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history...
.
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
Pierogi
Pierogi are dumplings of unleavened dough - first boiled, then they are baked or fried usually in butter with onions - traditionally stuffed with potato filling, sauerkraut, ground meat, cheese, or fruit...
, fried mushrooms, cooked vegetables (cabbage ), with salads or with coleslaw
Coleslaw
Coleslaw, sometimes simply called slaw in some American dialects, is a salad consisting primarily of shredded raw cabbage. It may also include shredded carrots and other ingredients such as fruits and vegetables, apples, onions, green onions, peppers and various spices.-History:The term "coleslaw"...
.