History

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.

Common allergens: Gluten, Egg

Make it at home

Yield 4Hands-on 25 minTotal 30 minDifficulty Easy

Ingredients

  • 4 boneless pork loin steaks, 180g each
  • 2 large eggs, beaten
  • 120g plain flour
  • 150g dry breadcrumbs
  • Sea salt, black pepper
  • 100g lard or sunflower oil, for frying

Method

  1. Pound each pork steak between two sheets of plastic to 5mm thick. Season with salt and pepper.
  2. Set up three plates: flour, beaten egg, breadcrumbs.
  3. Dredge each steak in flour, then egg, then breadcrumbs. Press the crumbs in firmly.
  4. Heat the lard in a wide pan over medium-high heat until shimmering.
  5. Fry each steak 3 minutes per side until deep golden, the crumb crisp and the centre just cooked.
  6. Drain on kitchen paper 30 seconds. Serve with mashed or boiled potatoes, beet salad, and a wedge of pickled cucumber.

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.

Where to eat kotlet schabowy

Kotlet schabowy in Wrocław

Bar Mleczny Miś ★ 4.8

Modern Polish$

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.

Try: Polish milk-bar classics

Order: Tomato soup with rice, then pork cutlet with potato puree, total around 22 zł.

Tip: Closed Sundays. Lunchtime Mon-Fri 12:00-13:30 has the freshest food but the longest queue.

ul. Kuźnicza 48, 50-138 Wrocław

Młoda Polska bistro & pianino ★ 4.6

Modern Polish$$$stare-miasto

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.

Signature: Leek croquette, Polish breaded pork chop

Order: The leek croquette to start, the pork chop with potato puree to follow.

Tip: If Saturday dinner is booked, the Sunday brunch service is the same kitchen at a fifth less per head.

plac Solny 4, 50-060 Wrocław Book →

Konspira ★ 4.0

Cocktail barThemed restaurant bar$$$

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.

Signature drink: Polish vodkas and Solidarity-era cocktails

Food: Polish classics

Order: A flight of three Polish vodkas with pickle juice chasers.

Tip: After 22:00 the room turns into a bar; ask to sit in the hidden apartment for a quieter scene.

Plac Solny 11, 50-061 Wrocław Book →

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