Polish breaded pork cutlet, hand-pounded thin and shallow-fried in lard, the canonical Polish lunch across milk bars and bistros. Served with mashed potato, cucumber-and-dill salad and a wedge of lemon.
Where to eat it: 3 restaurants across 1 city.
Kotlet schabowy is Poland's national plate, the descendant of the Austrian Wienerschnitzel adapted to pork and bigger portions in the 19th century. Under communism it became the Sunday lunch across Polish households; today every milk bar in Wrocław runs a schabowy plate at around 15-25 zł. Wrocław's higher-end versions appear at Młoda Polska on Plac Solny.
Tours, tastings and classes from the cities on this page, bookable on GetYourGuide.
Guided tour · 2.5 - 3 hours
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Common allergens: Gluten, Egg
Tip from the editors. Pound the pork hard and thin. A 5mm thickness cooks in three minutes and stays juicy; thicker and the crust burns before the centre cooks.
Bar Mleczny Miś on Kuźnicza is Wrocław's most famous milk bar: cafeteria-style room, sub-3-zł soups, sub-20-zł mains. At ul. Kuźnicza 48. Booking recommended.
OrderTomato soup with rice, then pork cutlet with potato puree, total around 22 zł.
TipClosed Sundays. Lunchtime Mon-Fri 12:00-13:30 has the freshest food but the longest queue.
Beata Śniechowska's Młoda Polska on Plac Solny in Wrocław. A bistro and bar with a live pianist most evenings and a kitchen rooted in Polish comfort food.
OrderThe leek croquette to start, the pork chop with potato puree to follow.
TipIf Saturday dinner is booked, the Sunday brunch service is the same kitchen at a fifth less per head.
Konspira on Plac Solny in Wrocław doubles as a bar after the dinner service quiets: Polish vodkas, 1980s-themed cocktails and a hidden Solidarity-era.
OrderA flight of three Polish vodkas with pickle juice chasers.
DrinkPolish vodkas and Solidarity-era cocktails
FoodPolish classics
TipAfter 22:00 the room turns into a bar; ask to sit in the hidden apartment for a quieter scene.
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