Kotlet Schabowy - Breaded pork chop

In Italy they have pizza and spaghetti, in France they have cheese, in Japan they have sushi, the Mediterranean is dominated by seafood and polish cuisine is incomplete without a breaded pork chop. Covered in beaten egg, flour and breadcrumbs piece of beaten pork, fried in a good quality lard or oil, is usually served with potatoes and fried cabbage (although you can find it served with fries instead of potatoes and beets or salads).

What’s interesting is the fact that recipe for this dish does not originate from Poland, even though it is a true symbol of polish cuisine. Allegedly the tradition of eating beaten and fried pieces of pork came to Poland from Saxony. It is just one of theories but it is more likely, that kotlet schabowy is just.. a polish version of the Wiener Schnitzel, popular in Austria-Hungary in 19th century.

It is also said that it is delicious but unhealthy and extremely high in calories. The second statement is true, but pork provides high-quality proteins, which contain a high dose of exogenous amino-acids like tryptophan and lysine, the human body can’t produce them on its own. It is also a source of fat-soluble vitamins (A, D, E, K) and easily assimilated iron, which is very important but hard to find in popular food products. Let’s eat this treat then – in moderation.