📍 Where this dish comes from: Silesia (Śląsk)
Discover the history of this region →
Discover the history of this region →
If Poland has one national dish, it might well be kotlet schabowy — a pounded, breaded, and fried pork cutlet found on nearly every home and restaurant menu in the country. This version keeps the exact technique and swaps almond flour in for the traditional breadcrumbs.
What You’ll Need
Servings: 4 servings
Calories: 410kcal
Ingredients
- 4 boneless pork loin chops about 6 oz each
- 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 pork chops between sheets of plastic wrap and pound to an even 1/4-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: 410kcal | Protein: 38g | Fat: 24g | Fiber: 2g
Tried this recipe?Let us know how it was!
Health Benefits
- Pork loin is a lean, high-protein cut well suited to a ketogenic table.
- Almond flour adds vitamin E and healthy fats in place of refined breadcrumbs.
- Poland’s most iconic dish, kept genuinely low-carb without losing its signature crust.
Pairs Well With
- Polish Kapusta Kiszona, Braised Sauerkraut
- Polish Mizeria, Cucumber & Sour Cream Salad