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Golden breaded pork cutlets with dill mashed potatoes and lemon wedges
Breading and Shallow-Frying

Kotlet schabowy with dill mashed potatoes

Prep 25 min Cook 30 min Total 55 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Pound the cutlet thin and even so it cooks through in the time it takes the crumbs to brown.

Techniques in this recipe

Ingredients

Method

  1. 01

    Boil potatoes in salted water until tender, 20 minutes. Drain, mash with butter, milk, dill and salt; keep warm.

  2. 02

    Toss cucumber with a pinch of salt, sit 10 minutes, squeeze dry and mix with sour cream, lemon and pepper.

  3. 03

    Pound chops between plastic to 1/4 inch. Season with salt and pepper.

  4. 04

    Dredge in flour, dip in egg, then press into breadcrumbs.

  5. 05

    Heat lard in a large skillet over medium-high to 350°F. Fry cutlets 3 minutes per side until deep golden and cooked through. Drain on a rack.

  6. 06

    Serve with potatoes and mizeria.

Notes & swaps

  • Pound the cutlet thin and even so it cooks through in the time it takes the crumbs to brown.

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