📍 Where this dish comes from: Masurian Lake District (Mazury)
Discover the history of this region →
Discover the history of this region →
Kotlet schabowy — the breaded, pounded pork cutlet — is one of Poland’s best-known dishes, and the same technique works beautifully on chicken breast. This version keeps the pounded-thin, deeply golden crust using almond flour in place of breadcrumbs.
What You’ll Need
Servings: 4 servings
Calories: 390kcal
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup almond flour
- 2 large eggs beaten
- 1/2 tsp paprika
- Salt and pepper to taste
- 4 tbsp butter or oil for frying
- Lemon wedges for serving
Instructions
- Place chicken breasts between sheets of plastic wrap and pound to an even 1/2-inch thickness.
- Season both sides with salt and pepper.
- Mix almond flour with paprika on a plate.
- Dip each cutlet in beaten egg, then press into the almond flour to coat both sides.
- Heat butter in a large skillet over medium heat.
- Fry cutlets 4–5 minutes per side until deeply golden and cooked through.
- Serve hot with lemon wedges.
Nutrition
Serving: 1serving | Calories: 390kcal | Protein: 36g | Fat: 23g | Fiber: 2g
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Health Benefits
- Chicken breast provides complete, lean protein with minimal fat.
- Almond flour adds vitamin E and healthy fats in place of refined breadcrumbs.
- A beloved traditional dish kept genuinely low-carb without losing its signature crust.
Pairs Well With
- Polish Mizeria, Cucumber & Sour Cream Salad
- Polish Buraczki, Braised Beetroot Side