Kotlety Schabowe with Creamy Mashed Potatoes and Mizeria

Kotlety Schabowe with Creamy Mashed Potatoes and Mizeria

Crispy, golden-brown breaded pork cutlets, a staple of Polish cuisine, served with fluffy, creamy mashed potatoes and a refreshing cucumber and dill salad (mizeria).

Dietary

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Ingredients

Instructions

  1. Place each pork loin cutlet between two pieces of plastic wrap. Using a meat mallet, pound each cutlet evenly to about 1/4-inch thickness. Season both sides of the pounded cutlets with 1 teaspoon salt and 1/2 teaspoon black pepper.
  2. Set up a breading station: Place the all-purpose flour in a shallow dish, the beaten large eggs in another, and the panko breadcrumbs seasoned with 1/2 teaspoon salt and 1/4 teaspoon black pepper in a third dish.
  3. Dredge each pork cutlet first in the flour, shaking off excess, then dip into the beaten egg, ensuring it's fully coated, and finally press firmly into the panko breadcrumbs to coat completely. Set aside on a plate or baking sheet.
  4. For the Mizeria (Cucumber Salad): In a medium bowl, combine the thinly sliced English cucumbers, sour cream, fresh dill, distilled white vinegar, and granulated sugar. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir gently to combine and refrigerate until serving.
  5. For the Mashed Potatoes: Place the peeled and quartered russet potatoes in a large pot and cover with cold water. Bring to a boil, then reduce heat and simmer until the potatoes are very tender, about 15-20 minutes. Drain well.
  6. While potatoes are cooking, heat the vegetable oil in a large skillet or frying pan over medium-high heat until it reaches 350-360°F (175-180°C), or until a piece of breading sizzles immediately when dropped in. Carefully place 2-3 cutlets (do not overcrowd the pan) into the hot oil. Fry for 3-4 minutes per side, or until golden brown and cooked through. Remove cutlets and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining cutlets.
  7. Return the drained russet potatoes to the pot. Add the milk and unsalted butter. Mash the potatoes until smooth and creamy. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper, or to taste.
  8. Serve the crispy Kotlety Schabowe immediately with generous servings of creamy mashed potatoes and chilled Mizeria.

Notes

Ensure the oil is hot enough for frying to get a crispy coating and prevent the cutlets from becoming greasy. If you don't have a meat mallet, the bottom of a heavy skillet works well for pounding the meat. Serve with a lemon wedge for an extra burst of freshness.

Nutrition (per serving)