12 July, 2018
Polish HomeCookin’ – Meet Kotlet Schabowy
Knowing how to make a good breaded cutlet can help you break “cook’s block”. Sometimes I don’t know what to make for dinner. So to help, I simply go to my base recipes then add a few ingredients to match what I am in the mood for. The breaded cutlet is perfect for that strategy. Most cuisines in the world have a a breaded cutlet dish, using different meats, so the more familiarize yourself with each cuisine’s ingredients, the faster you’ll unlock some great cooking ideas. This recipe is inspired by my Polish friends who grew up eating this dish at home around once a week. It’s traditionally made with pork, but easily swapped with chicken. I got the topping idea from one of my favorite restaurants, a local Polish-Portuguese fusion spot located in Linden, NJ called Abigail’s (Check out their Facebook here).
- Plain Bread Crumbs, 1 Cup
- All Purpose Flour, 1 Cup
- Paprika, 1/2 TSBP
- Dry Mustard, 1/4 TBSP
- Garlic Powder, 1/2 TBSP
- Onion Powder, 1/2 TBSP
- Dry Thyme, 1/2 TBSP
- Sea Salt, 1/2 TBSP (or Kosher Salt)
- 6 Eggs
- Pork Loin, (4) 1 inch filets, pounded to 1/4″ to 1/2″
- OPTIONAL – 2 chicken breasts, sliced in half to make 4 filets, pounded
- Sharp Cheddar, 1 Cup, Shredded
- Butter, unsalted 2 TBSP
- Large Saute Pan (Oven-ready preferred)
- 3 Deep plates or shallow bowls
- Cookie Sheet, (Not necessary if your pan is oven-ready)
- Parchment Paper (if using cookie sheet)
First, setup your breading station by laying out your bowls and a holding plate. Bowl 1, add the flour, paprika, garlic powder, onion powder, dry mustard and half the salt. Mix well so that the flour is seasoned with all the spices. Bowl 2, add 2 eggs and 1 TBSP of Water. Beat well. Bowl two, add Bread crumbs, thyme and the remaining salt. If using the cookie sheet, line the inside with parchment paper.
Work with batches, designate one hand to dip into the flour and breadcrumbs and the other hand for the egg dip. This prevents a mess and clumps. Dip as follows: Flour, shake excess, Egg, drip excess, Crumbs. Reserve on a plate until your ready to cook.
Heat your oven to 400. On the stove, heat the pan on high. When hot, reduce to medium then add the butter. Once the butter is melted and slightly foamy, add the breaded cutlets. Pan fry till golden about 3-5 minutes. then flip, cook additional minute. Transfer to the parchment lined cookie sheet. Place in oven and bake additional 8 minutes.
While baking is underway, fry 4 eggs to desired finish (I prefer sunny-side up). At 8 minutes, spread cheese across each cutlet. Bake for additional two minutes or until cheese melts. Remove from oven,top with one egg per cutlet and serve.
I typically serve this dish with Garlic and Oil green beans, warmed sauerkraut, diced beets and mashed potatoes.