A golden, crispy-breaded beef cutlet pounded thin, coated in flour, egg, and breadcrumbs, then pan-fried to perfection — Poland's beloved Sunday dinner.
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
1Place beef steaks between plastic wrap and pound with a meat mallet to 5mm thickness.
2Season generously with salt and pepper on both sides.
3Set up a breading station: flour, beaten eggs, and breadcrumbs in three shallow bowls.
4Dredge each cutlet in flour, dip in egg, and coat evenly with breadcrumbs, pressing gently.
5Fry in a mix of butter and oil over medium heat for 3-4 min per side until deep golden.
6Drain 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.