Kotlet Schabowy — Polish Breaded Cutlet

Ingredients

• 4 thin-cut Pork Shoulder cutlets, pounded ¼ inch
• 1 cup flour + 2 beaten eggs + 2 cups breadcrumbs
• Salt, pepper, 1 tsp marjoram if you have it (the Polish whisper)
• Butter + oil for frying
• Mashed potatoes and mizeria (cucumbers in sour cream + dill)

Method

1. Pound the cutlets thin between plastic — an even ¼ inch fries in one confident pass.
2. Season, then bread: flour, egg, crumbs, pressed on firmly.
3. Fry in a butter-oil mix over medium-high, 3–4 minutes per side, until deep gold and cooked through (145°F + rest for pork). Butter for flavor, oil for stability — the Polish compromise.
4. Rest 3 minutes on a rack.
5. Serve with mash and cool mizeria — hot crisp cutlet against cold dilled cucumbers is the whole Sunday. Poland's answer to schnitzel, with the paperwork to prove independent invention.