Week 2: Polish – Kotlety Schabowy & Ziemniaki z Cebulą i Koperkiem

…or breaded pork chops and potatoes with onion & dill.

I am around 50% Polish. I have never cooked a traditionally Polish dish in my entire life. Of course, the first thing I think of is pierogi. But I am sure that is what everyone else will think of too. Let’s try something else. After a few minutes of google searching things like: “polish food”, “polish cuisine”, “traditional polish recipes”, and so on, I settled on breaded pork chops, or “Kotlety Schabowy.” They look tasty, and I do love pork chops, but I’d like to add a side! When i stumbled on the potatoes with onion and dill, it definitely reminded me of something my grandmother would make. Perfect. Let’s rock and roll!


I have my breading station all set up. Flour, egg dip, then crumbs! After the chops are breaded, allow them to sit and “rest” for about 10 minutes. They will dry out a bit, and it helps with the end result of the breading. Fry each cutlet in a pan on both sides until cooked thru and browned to your desired color.


In the mean time, start caramelizing your onions and boiling your potatoes. This takes a while. If anyone tries to tell you that it’s possible to caramelize onions in less than 30-40 minutes, don’t listen to them about cooking anything ever again. It’s not possible! (Read this article for more details)

After the potatoes and onions are done, you can put everything together.Image

Throw your potatoes, onions, dill, salt & pepper into a large bowl to toss, and serve immediately.


This was a tasty, easy, simple dish that I think will become part of my regular rotation. Next time I’d like to include another Polish tradition, beet salad. That was part of my original plan, but the supermarket was out of beets!


Kotlety Schabowy

  • 4 boneless center-cut pork chops
  • Salt and black pepper
  • All-purpose flour
  • 1 large egg, beaten
  • Bread crumbs (seasoned or unseasoned will work)
  • Vegetable oil

Onion & Dill Potatoes

  • 6 large red potatoes
  • 1 cup caramelized onions
  • 1 teaspoon salt
  • 2 tablespoons chopped fresh dill

Take pork chops, trim off fat and gristle.  Pound pork between two pieces of plastic wrap to 1/4-inch thickness. Season both sides with salt and pepper. Dredge in flour, then egg, then bread crumbs. Allow cutlets to sit and dry for 10 minutes before frying. Heat oil to a in a large skillet. Fry one at a time by placing cutlets top side down into the pan. Fry 5 to 7 minutes per side until golden. Place on a dish lined with paper towel to drain.

Boil whole potatoes until fork tender. Drain and remove skin, dice into half inch cubes. In a large bowl add potatoes, onion, dill & salt. Toss to combine and serve with chops.



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