Baked Kotlet Schabowy with Lemon and Herbs
Baked Kotlet Schabowy with Lemon and Herbs
Embark on a culinary journey to Poland with this delightful Baked Kotlet Schabowy, a lighter, oven-baked rendition of the beloved national dish usually pan-fried to golden perfection. Kotlet Schabowy, a thinly pounded pork cutlet breaded and fried, is a cornerstone of Polish home cooking and restaurant fare, often evoking feelings of comfort and tradition. While the classic preparation is undeniably delicious, this baked version offers a healthier alternative without sacrificing flavor. The tender pork loin chops are coated in a savory mixture of panko breadcrumbs and Parmesan cheese, then infused with the bright, zesty notes of fresh lemon and aromatic herbs like parsley. Baking allows for a wonderfully crisp crust while keeping the pork succulent. Perfect for a weeknight meal or a special occasion, this recipe brings the authentic taste of Poland to your table with a modern, health-conscious twist. Experience the heartiness of Polish cuisine with this easy-to-make and incredibly satisfying dish that is sure to become a family favorite.
- Preparation time
- 15 min
- Cooking time
- 30 min
- Total time
- 45 min
- Servings
- 4
Instructions
Preparation
- 1Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.
- 2Place each pork chop between two sheets of plastic wrap or in a plastic bag. Using a meat mallet or the bottom of a heavy pan, gently pound the pork chops to an even thickness of about 0.5-1 cm. Be careful not to tear the meat.
- 3Season both sides of the pounded pork chops generously with salt and freshly ground black pepper.
- 4Prepare the breading station: In a shallow dish or plate, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, and chopped fresh parsley. Mix well.
- 5In another shallow dish, lightly beat the eggs with a fork.
Breading and Baking
- 1Dip each seasoned pork chop first into the beaten eggs, ensuring it's fully coated. Let any excess egg drip off.
- 2Transfer the egg-coated chop to the breadcrumb mixture. Press gently to ensure the breadcrumbs adhere evenly to both sides, creating a thick coating.
- 3Place the breaded pork chops onto the prepared baking sheet. Drizzle or brush the tops of the chops with about half of the olive oil.
- 4Bake in the preheated oven for 15 minutes. Flip the pork chops, drizzle or brush the other side with the remaining olive oil, and bake for another 15-20 minutes, or until the pork is cooked through and the breadcrumb coating is golden brown and crispy.
Nutrition Information
- Calories
- 551 kcal
- Protein
- 40 g
- Fat
- 29 g
- Carbs
- 36 g
| Nutrient | Per serving |
|---|---|
| Calories | 551 kcal |
| Protein | 40 g |
| Fat | 29 g |
| Carbs | 36 g |
Tips
- Pound the pork evenly to ensure consistent cooking and tenderness for a perfect 'kotlet'.
- Ensure the oven is fully preheated before baking for optimal crispiness and golden-brown results.
- Serve immediately with traditional Polish sides like mashed potatoes, sauerkraut, or a fresh green salad.
