Grandma's Polish Breaded Pork Chops Recipe (Kotlet Schabowy) are pork cutlets pounded thin, then breaded and fried until crispy. Easy and Delicious! These boneless pork chops are quick enough for a weeknight meal and special enough for Sunday Dinner!
This Polish-style pork cutlet, kotlet schabowy, is one of my favorite ways to cook pork chops. My grandma, and most of my Polish family in Pittsburgh, made the BEST breaded fried pork chops.
Traditional kotlety schabowe are thin and crispy. They're very similar to Viennese schnitzel.
I changed my grandma's Polish recipe slightly. I use Panko breadcrumbs to make the pork cutlets extra crispy. And, I add a little more seasoning for extra flavor.
You only need a few simple ingredients for this Polish pork chop recipe. You can find them in your grocery store, Polish market or online:
- Boneless pork chops -- pork loin chops
- Large eggs
- All purpose flour
- Panko bread crumbs
- Sea salt
- Garlic powder
- Onion powder
- Black pepper
- Smoked paprika -- adds color and flavor
- Vegetable oil -- for frying
I also recommend kitchen tongs, a meat mallet, a large frying pan, vegetable oil, aluminum foil and a baking sheet, as well as hot mitts, bowls and zip top freezer bags.
How to Make Polish Breaded Pork Chops
First, you will want to gather all of your ingredients together. I recommend setting everything out in separate plates or bowls in a little assembly line to make the process go faster.
Add the flour to a shallow bowl, and use another bowl for the eggs. You can place the seasoned bread crumbs in a bowl or in a zip top freezer bag.
Heat the oil in a large skillet on medium heat while you are preparing the chops. I also recommend setting your oven on to keep the chops warm while you finish making them.
Place the boneless pork chops into a freezer bag, and use a meat mallet to pound them thin.
Next, dip each pork cutlet into the flour. Shake off the excess flour.
Then, use kitchen tongs to dip the chop into the beaten eggs.
Shake off any excess eggs. Then, place pork chop into the seasoned bread crumbs.
I use a zip top freezer bag for this part. But, you can use a shallow bowl, if you prefer.
Next, shake off any excess bread crumbs. Use kitchen tongs to place pork chops into the heated oil in the hot skillet.
Pro tip -- Add a couple of bread crumbs to the skillet before adding the chops. If they sizzle, the skillet is hot enough for the chops!
I recommend only frying 2 pork cutlets at a time. If you try to cook too many at once, they don't cook evenly.
Cook the pork chops for about 2 minutes per side or until they are golden brown. If your pork cutlets are super thin, you may only have to cook chops a little over a minute per side.
Remove the pork chops to a paper towel-lined plate to remove excess oil. Then, place chops on a lightly greased foil-lined baking sheet.
Place them in the oven, and loosely cover them with aluminum foil. You can bake the cutlets for 30 minutes or until you are ready to eat.
This will prevent the pork chops from drying out while you finish cooking the rest. You can remove the foil to crisp them up again, if you like. Let the chops rest for about 5 minutes before serving.
What to Serve
So, what do you serve with Polish breaded pork cutlets? We love serving them mashed potatoes, peas and dill pickle slices. Potato pancakes or mashed potato cakes are good, too.
During warmer weather, we have mizeria, a cold sour cream and cucumber salad, as a side dish.
To really lean into the ethnic flavor profile, consider drinking Polish beer, too!
There are a few easy ways to customize this Polish-style pork cutlet dish!
One of my favorite ways is to change up what seasonings I add. For more of kick, add extra paprika or Hungarian paprika, red pepper flakes, or cayenne pepper.
Sometimes I add Vegeta-- an all-purpose seasoning made of dehydrated vegetables, that's popular in Eastern Europe.
Instead of panko bread crumbs, you can use regular bread crumbs.
How to Store and Reheat
Store any leftover pork chops in an airtight container in the refrigerator, where it'll last for 3 to 4 days.
For longer storage, freeze the chops in a freezer-safe container.
Reheat Polish pork chops in the oven or air fryer. Individual portions can be reheated in the microwave, as well.
May contain affiliate links. See disclosure for more information. Nutritional info is approximate.
Polish Breaded Pork Chops
- 6 boneless pork chops about 1 pound
- 2 large eggs beaten
- ½ cup all purpose flour
- 1½ cups panko bread crumbs
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ cup vegetable oil enough to cover the bottom of the skillet
- Place pork chops in freezer bag or between wax paper, and use a meat mallet to pound thin
- Season bread crumbs with salt, garlic powder, onion powder, pepper and paprika
- Add oil to skillet, and heat on medium to medium high heat
- Dip the pork chops into the flour, shake off excess flour
- Dip pork chops into beaten eggs, shake off excess
- Dip pork chops into bread crumbs, shake off excess
- Use kitchen tongs to place pork chops into heated oil in skillet. Cook for 1 to 2 minutes per side, or until golden brown on each side
- Remove to a plate lined with paper towels to remove excess oil
- Serve immediately, or place pork chops on lightly greased, foil lined baking sheet, cover loosely with foil, and place in 300 degree oven to keep warm until all pork chops are done and you are ready to eat
- Allow chops to rest for about 5 minutes before serving
This Polish breaded pork chop is one of my favorite pork chop recipes! The crispy, golden brown chops are so yummy. I hope you enjoy it as much as my family does!
If you love them as much as we do, leave a star rating and comment!
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