Kotlet Schabowy (Beef)

Name: Kotlet Schabowy (Beef)
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 4 beef sirloin steaks (150g each); 100g all-purpose flour; 3 eggs, beaten; 200g fine breadcrumbs; Salt and black pepper; Butter and vegetable oil for frying; Lemon wedges

Kotlet Schabowy (KOHT-let skha-BOH-vih)

Breaded Beef Cutlet

⏱ Prep Time 30 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 426 kcal

A golden, crispy-breaded beef cutlet pounded thin, coated in flour, egg, and breadcrumbs, then pan-fried to perfection — Poland's beloved Sunday dinner.

Nutrition & Info

Protein 35.0g

Carbs 22.0g

Fat 22.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ gluten ⚠ eggs

Equipment Needed

meat mallet 3 shallow bowls large skillet

Presentation Guide

Vessel: oval dinner plate

Garnishes: lemon wedge, parsley

Accompaniments: mashed potatoes, cabbage salad

Ingredients

4 beef sirloin steaks (150g each)
100g all-purpose flour
3 eggs, beaten
200g fine breadcrumbs
Salt and black pepper
Butter and vegetable oil for frying
Lemon wedges

Instructions

1
Place beef steaks between plastic wrap and pound with a meat mallet to 5mm thickness.
2
Season generously with salt and pepper on both sides.
3
Set up a breading station: flour, beaten eggs, and breadcrumbs in three shallow bowls.
4
Dredge each cutlet in flour, dip in egg, and coat evenly with breadcrumbs, pressing gently.
5
Fry in a mix of butter and oil over medium heat for 3-4 min per side until deep golden.
6
Drain briefly on paper towels. Serve with lemon wedges, mashed potatoes, and cabbage salad.

💡

Did You Know?

Kotlet schabowy is considered so quintessentially Polish that it has been called the unofficial national dish, rivaling pierogi in popularity.

Chef's Notes

Equipment Tips

meat mallet
3 shallow bowls
large skillet

Garnishing

lemon wedge, parsley

Accompaniments

mashed potatoes, cabbage salad

The Story Behind Kotlet Schabowy (Beef)

Inspired by the Viennese Wiener Schnitzel and introduced to Poland in the 19th century, kotlet schabowy was adapted with local preferences. This version uses beef instead of the original meat, maintaining the same beloved crispy-tender character.

🕐 Traditionally enjoyed sunday lunch 📜 Origins: 19th century

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