The history of schabowy dates back to the 19th century. Different recipes for cutlets such as schabowy are featured in an 1860 cookbook by Lucyna Ćwierczakiewiczowa, 365 obiadów za pięć złotych (365 Dinners for Five Złoty), but are missing from the 1786 cookbook by Wojciech Wielądek called Kucharz doskonały (The Perfect Chef), suggesting that the dish was not known (or at least not popular) before the 19th century. Typical ingredients include eggs, lard or oil, spices, pork loin with or without the bone, breadcrumbs and flour.
Pork tenderloin is cut into one-inch slices and pounded with a mallet until it becomes thinner and soft. It is marinated in milk and onions. The meat is dipped in flour, then in egg, and then covered in breadcrumbs. Oil or lard is heated in a frying pan until it starts to sizzle and the meat is placed onto it, then turned over a couple of times. Kotlet schabowy can be served with cooked potatoes, mashed potatoes, fried mushrooms, cooked vegetables (seared cabbage),[3] salads or coleslaw.
Referencesedit
^Mieczysław Czuma, Leszek Mazan. Austriackie gadanie czyli encyklopedia galicyjska. 1998, page 465. Quote: "...jedna z najpopularniejszych potraw w całej byłej monarchii austro-węgierskiej, w wersji wieprzowej, jako kotlet schabowy - w całej Polsce. Pierwotna nazwa costelette alla milanese, gdyż potrawa (smażona na maśle) pochodzi z Włoch. Zwrócił na nią uwagę w czasie kampanii włoskich dowódca wojsk austriackich w Lombardii i Wenecji sędziwy marszałek Radetzky."
^La Science du maître d'hôtel cuisinier, avec des observations sur la connoissance & les propriétés des alimens. Nouvelle édition, revue & corrigée. [By - Menon.] (Dissertation préliminaire sur la cuisine moderne. [By E. Lauréault de Foncemagne.]) (in French). 1768.
^Pork cutlets with cabbage (recipes) at Pl magazine.net.
Ewa Czerniakowska, Lucyna Ćwierczakiewiczowa. Przyczynek do historii czasopiśmiennictwa polskiego. 2018-02-26 at the Wayback Machine Gdańsk University. (in Polish)
(in Polish) "Kotlet schabowy z jedną różnicą." Recipe 1 2 2010-06-10 at the Wayback Machine 3.
April 27, 2024
kotlet, schabowy, this, article, includes, list, general, references, lacks, sufficient, corresponding, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, april, 2017, learn, when, remove, this, template, message, p. This article includes a list of general references but it lacks sufficient corresponding inline citations Please help to improve this article by introducing more precise citations April 2017 Learn how and when to remove this template message Kotlet schabowy Polish pronunciation ˈkɔtlɛt sxaˈbɔvɨ is a Polish variety of a breaded cutlet of pork coated with breadcrumbs It is similar to Viennese schnitzel or Italian cotoletta 1 French cotelette de veau frite or cotelette Menon 2 and North and South American milanesa Kotlet schabowyKotlet schabowy with mashed potatoes and a side of salads Alternative namesSchabowy SchaboszczakCourseMainPlace of originPolandServing temperatureHotMain ingredientsPork or chicken or turkey eggs lard or oil spices breadcrumbs flour Media Kotlet schabowy The history of schabowy dates back to the 19th century Different recipes for cutlets such as schabowy are featured in an 1860 cookbook by Lucyna Cwierczakiewiczowa 365 obiadow za piec zlotych 365 Dinners for Five Zloty but are missing from the 1786 cookbook by Wojciech Wieladek called Kucharz doskonaly The Perfect Chef suggesting that the dish was not known or at least not popular before the 19th century Typical ingredients include eggs lard or oil spices pork loin with or without the bone breadcrumbs and flour Pork tenderloin is cut into one inch slices and pounded with a mallet until it becomes thinner and soft It is marinated in milk and onions The meat is dipped in flour then in egg and then covered in breadcrumbs Oil or lard is heated in a frying pan until it starts to sizzle and the meat is placed onto it then turned over a couple of times Kotlet schabowy can be served with cooked potatoes mashed potatoes fried mushrooms cooked vegetables seared cabbage 3 salads or coleslaw References edit Mieczyslaw Czuma Leszek Mazan Austriackie gadanie czyli encyklopedia galicyjska 1998 page 465 Quote jedna z najpopularniejszych potraw w calej bylej monarchii austro wegierskiej w wersji wieprzowej jako kotlet schabowy w calej Polsce Pierwotna nazwa costelette alla milanese gdyz potrawa smazona na masle pochodzi z Wloch Zwrocil na nia uwage w czasie kampanii wloskich dowodca wojsk austriackich w Lombardii i Wenecji sedziwy marszalek Radetzky La Science du maitre d hotel cuisinier avec des observations sur la connoissance amp les proprietes des alimens Nouvelle edition revue amp corrigee By Menon Dissertation preliminaire sur la cuisine moderne By E Laureault de Foncemagne in French 1768 Pork cutlets with cabbage recipes at Pl magazine net Ewa Czerniakowska Lucyna Cwierczakiewiczowa Przyczynek do historii czasopismiennictwa polskiego Archived 2018 02 26 at the Wayback Machine Gdansk University in Polish in Polish Kotlet schabowy z jedna roznica Recipe 1 2 Archived 2010 06 10 at the Wayback Machine 3 Retrieved from https en wikipedia org w index php title Kotlet schabowy amp oldid 1182586843, wikipedia, wiki, book, books, library,
