Kotlet schabowy is the Polish breaded pork loin cutlet, pounded thin, dredged in flour-egg-breadcrumb and fried in lard to a deep golden crust. Polish Sunday lunch.

Kotlet schabowy entered Polish kitchens in the 19th century as a direct adaptation of the Austrian Wiener Schnitzel, which itself traces to 15th-century Milanese cotoletta. The Polish version uses pork loin (schab) instead of veal and bigger portions. The post-1945 socialist period made it the canonical Sunday family lunch dish across Warsaw, served with mashed potatoes and mizeria cucumber salad. Every milk bar and pierogarnia in the city still plates it today, and home cooks debate the right thickness (5mm, ideally) and oil temperature (170C).

4 editor picks for Kotlet schabowy in Warsaw, ranked by editorial score. All Warsaw signature dishes · Kotlet schabowy across every city.