Kotlet Schabowy

Method

1. 1

   Place each chop between sheets of plastic wrap and pound to about 7 mm thick; season both sides with salt and pepper.

   💡 Thin and even beats thick and juicy-looking — the cutlet cooks in minutes and stays tender.

2. 2

   Set up three bowls: flour, beaten egg, breadcrumbs. Coat each cutlet in that order, pressing the crumbs on gently.

3. 3

   Heat the oil with the butter in a wide pan over medium heat until the butter foams.

   💡 The butter is for flavor, the oil keeps it from burning — use both.

4. 4

   Fry the cutlets 3 minutes per side until deep golden, working in two batches if needed.

5. 5

   Drain briefly on paper towels and serve at once with lemon wedges.