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Polish Kotlet Schabowy, Almond Flour Crust

Poland's single most iconic dish, its signature crust rebuilt with almond flour.
Print Recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Main Course
Cuisine: Polish
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
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