Kotlet schabowy

Common card · No. 383788

Kotlet schabowy (Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ] ) is a Polish variety of a breaded cutlet of pork coated with breadcrumbs. It is similar to Viennese schnitzel or Italian cotoletta, French côtelette de veau frite (or côtelette Menon), North and South American milanesa, Spanish cachopo and Japanese tonkatsu. The history of schabowy dates back to the 19th century. Different recipes for cutlets such as schabowy are featured in an 1860 cookbook by Lucyna Ćwierczakiewiczowa, 365 obiadów za pięć złotych (365 Dinners for Five Złoty), but are missing from the 1786 cookbook by Wojciech Wielądko called Kucharz doskonały (The Perfect Chef), suggesting that the dish was not known (or at least not popular) before the 19th century. Typical ingredients include eggs, lard or oil, spices, pork loin with or without the bone, breadcrumbs and flour.

Read on Wikipedia · Image Dmitry Dzema, CC BY-SA 4.0