Kotlet Schabowy z Mizerią (Crispy Polish Breaded Pork Cutlet with Dill-Sour Cream Cucumber Salad) – Authentic Poland Recipe
The star of Polish Sunday dinner: a golden cutlet paired with dill potatoes and refreshing cucumber mizeria.
- Country of Origin
- 🇵🇱 Poland (Eastern Europe, Europe)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Thinly pounded breaded pork loin cutlet, Boiled young potatoes with dill, Chilled cucumber-sour cream mizeria salad, Fresh dill, Lemon juice
Ingredients for Kotlet Schabowy z Mizerią (Crispy Polish Breaded Pork Cutlet with Dill-Sour Cream Cucumber Salad) (4 Servings)
- 1.25 lbs (or 2.5 cups) thinly pounded breaded pork loin cutlet, prepped into bite-sized pieces
- 1.5 cups boiled young potatoes with dill, washed and trimmed
- 1 cup chilled cucumber-sour cream mizeria salad
- 1 medium onion and 3 cloves garlic, finely minced with fresh dill
- 1.5 tbsp traditional Poland seasoning (lemon juice, butter, black pepper)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and fresh dill for 2–3 minutes until softened and fragrant.
- Add thinly pounded breaded pork loin cutlet and boiled young potatoes with dill along with lemon juice, butter, black pepper, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with chilled cucumber-sour cream mizeria salad and serve straight from the skillet.