Polish Pork Schnitzel

Crunchy, golden, and juicy Polish Pork Schnitzel! Served with potatoes and cucumber salad – a classic dish that everybody loves. Learn Polish secrets on how to prepare the best pork schnitzel with this recipe! So delicious!

Polish Pork Schnitzel

You can find different versions of Schnitzel across whole Europe. It can be made with pork, chicken, or veal. Polish schnitzel or kotlet schabowy how we call it in Poland is made with pork.

It’s one of the most popular dishes! It’s super simple to make and always tastes good. I mean, who doesn’t like schnitzel?! And for me, it brings a lot of memories – family gatherings, Sunday dinners, learning how to cook with my dad. Ah!

The classic recipe for schnitzel is super easy. However, there are a few things that we do differently in Poland. These secret steps guarantee the best results! No more dry, flavorless schnitzel! This one is truly delicious!

Polish Pork Schnitzel

How to make it

Polish secrets to make the best pork schnitzel:

  1. Marinating pork chops with onions in milk – it softens the meat and makes it more juicy and tasty! Say goodbye to dry, flavorless schnitzels!
  2. Frying in lard – traditionally in Poland schnitzels are fried in lard (pig’s fat), not oil. It really makes the difference! It not only tastes better but also makes the schnitzel extra crispy. If possible, always fry in lard. Please, please, please! The second choice would be butter. Oil is the last.
  3. Seasoning – the classic recipe calls only for salt and pepper. And it’s great! But it’s even better if you add a teaspoon of mustard! And a bit of dried oregano. You need to trust me with this one!

So what you need:

  1. Pork chops.
  2. Flour, egg, and breadcrumbs – to create the butter.
  3. Seasoning – salt and pepper. Optionally, mustard and oregano – it tastes great!
  4. Milk and onion – to marinate the meat.
  5. Lard to fry.
  6. Mashed/cooked/baked potatoes to serve, optional.
  7. Seared cabbage or fresh salad to serve, optional.

How to make the best schnitzel:

  1. Cut the onion.
  2. Pound pork chops.
  3. In a big bowl mix together onions with pork chops and cover with milk.
  4. Marinate for at least 2 hours (or overnight).
  5. Remove pork chops from marinade and dry with a paper towel. Season with salt and pepper.
  6. Coat in flour.
  7. Dredge in egg whisked with one teaspoon of mustard (optional).
  8. Coat in breadcrumbs.
  9. Fry until golden.

Nothing tricky here!

Polish Pork Schnitzel

How to serve Polish Pork Schnitzel

I served my pork schnitzels with cooked potatoes and Polish cucumber salad. This cucumber salad is called mizeria. It’s made with finely sliced cucumber and sour cream or natural yogurt. There are many different versions – you can add onions, chives, dill or parsley. The typical seasoning is just salt and pepper, but some people add sugar – something I will never understand (sorry!!). It’s a super easy and fresh salad that goes perfectly with schnitzel!

What to do with leftover schnitzels? The best idea is to use leftover schnitzels in sandwiches. You can mix it with some fresh veggies or pickles or mustard or cheese. Up to you! You can reheat schnitzels in the microwave if you need to, but they won’t taste as good as freshly made.

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AuthorEwaCategory, , DifficultyIntermediate

Crunchy, golden, and juicy Polish Pork Schnitzel! Served with potatoes and cucumber salad - a classic dish that everybody loves. Learn Polish secrets on how to prepare the best pork schnitzel with this recipe! So delicious!

Polish Pork Schnitzel

Yields4 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins

Click on the servings to scale the recipe to your needs.

Click a timer link in the recipe to start a countdown clock. 

In all my recipes 1 teaspoon equals 5 ml, 1 tablespoon equals 20 ml, 1 cup equals 250 ml. Spoons and cups are lightly packed.

Polish Pork Schnitzel
 4 Boneless pork chops
 1 Onion
 1 cup Milk
 2 Eggs
 ¾ cup Flour
 ¾ cup Breadcrumbs
 Salt and pepper
 1 tsp Mustard
 ½ tsp Oregano
 Lard or oil
Cucumber salad
 1 Medium cucumber
 150 g Natural yogurt (or sour cream)
 Salt and pepper
 Fresh dill
 Onion (or green onions or chives, optional)

Polish Pork Schnitzel
1

Place pork chops on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound the meat. Don't pound too thin - it will tear.

2

Cut the onion. In a big bowl mix together onions with pork chops and cover with milk. Let it marinade for at least 2 hours.

3

Remove pork chops from marinade and dry with a paper towel. Season with salt and pepper.

4

Place flour in one dish, breadcrumbs in another, and whisked eggs in a bowl (with mustard and oregano if desired).

5

Coat a pork chop in flour shaking off excess. Dip into egg shaking off excess. Coat in breadcrumbs. Transfer to a plate. Repeat with every pork chop.

6

Heat lard in a big pan over medium heat. Fry the schnitzel on medium heat for around 5 minutes, each side. Pork chops should be deep golden.

Cucumber salad
7

Wash and peel the cucumber, then finely slice.

8

Transfer sliced cucumber to a bowl and add sour cream or yogurt. Season with salt and pepper and mix together. Add fresh dill and onions/chives.

9

Serve schnitzels with cucumber salad and optionally potatoes.

Ingredients

Polish Pork Schnitzel
 4 Boneless pork chops
 1 Onion
 1 cup Milk
 2 Eggs
 ¾ cup Flour
 ¾ cup Breadcrumbs
 Salt and pepper
 1 tsp Mustard
 ½ tsp Oregano
 Lard or oil
Cucumber salad
 1 Medium cucumber
 150 g Natural yogurt (or sour cream)
 Salt and pepper
 Fresh dill
 Onion (or green onions or chives, optional)

Directions

Polish Pork Schnitzel
1

Place pork chops on a work surface and cover with a sheet of baking paper or foil. Use a meat mallet (or rolling pin) to pound the meat. Don't pound too thin - it will tear.

2

Cut the onion. In a big bowl mix together onions with pork chops and cover with milk. Let it marinade for at least 2 hours.

3

Remove pork chops from marinade and dry with a paper towel. Season with salt and pepper.

4

Place flour in one dish, breadcrumbs in another, and whisked eggs in a bowl (with mustard and oregano if desired).

5

Coat a pork chop in flour shaking off excess. Dip into egg shaking off excess. Coat in breadcrumbs. Transfer to a plate. Repeat with every pork chop.

6

Heat lard in a big pan over medium heat. Fry the schnitzel on medium heat for around 5 minutes, each side. Pork chops should be deep golden.

Cucumber salad
7

Wash and peel the cucumber, then finely slice.

8

Transfer sliced cucumber to a bowl and add sour cream or yogurt. Season with salt and pepper and mix together. Add fresh dill and onions/chives.

9

Serve schnitzels with cucumber salad and optionally potatoes.

Polish Pork Schnitzel

Did you make this recipe? Let me know how it went! Tag me on Instagram – @cooking.with.ewa or leave a comment below.

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