MAIN INGREDIENTS
Considered to be a variation of the more famous Wiener schnitzel, the breaded pork cutlet known as kotlet Schabowy is one of the most popular Polish dishes. Even though it appeared in the 19th century under the influence of Austrian and German culinary tradition, it quickly became a mainstay in restaurants and households throughout the country.
It is typically prepared with a thin breaded pork chop or tenderloin, fried in lard, and served alongside cooked potatoes, sauerkraut, and various fresh and pickled salads.
MOST ICONIC Kotlet schabowy
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Kotlet z piersi kurczaka is a Polish fried chicken breast cutlet, crispy on the outside and moist on the inside. The secret lies in pounding the chicken breast until it becomes very thin, which allows the meat to cook faster and to retain the moisture.
The chicken cutlets are usually coated with flour, then dipped in beaten eggs, and finally covered with breadcrumbs. Fried breaded chicken cutlets are typically eaten for dinner, accompanied by potatoes, vegetables, or rice.
MAIN INGREDIENTS
The Polish version of popular breaded meat patties consists of ground pork, soaked bread, eggs, and a variety of spices and fresh herbs. Usually shaped into flattened round or oval shapes, the patties are pan-fried until they are dark brown and crispy on the outside.
They are traditionally served alongside boiled or mashed potatoes and fresh or pickled salads.
Kotlet z indyka is a type of Polish meat cutlet consisting of a thin slice of breaded and fried turkey tenderloin. Polish turkey cutlets are prepared the same way as the traditional kotlet schabowy (pork cutlets) and kotlet z piersi kurczaka (chicken cutlets).
Turkey cutlets can also be stuffed with a filling of chopped ham, yellow cheese, and canned peppers before frying. Meat cutlets are a common dinner meal in many Polish households, usually accompanied by cabbage with dill, potatoes and groats, mashed potatoes, or boiled carrots.
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