Kotlet schabowy (Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ]) is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian Cotoletta and South American Milanesa but made of loin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (kotlet z indyka [ˈkɔtlɛt z inˈdɨka]) made the same way.
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| - Kotlet schabowy (cs)
- Κότλετ σχαμπόβι (el)
- Kotlet schabowy (en)
- 코틀레트 스하보비 (ko)
- Kotlet schabowy (pl)
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| - Kotlet schabowy (vepřová kotleta) je obalovaná vepřová kotleta (s kostí nebo bez kosti) připomínající vídeňský řízek. Je jedním z tradičních a nejoblíbenějších pokrmů polské kuchyně. Historie polských vepřových kotletek sahá až do 19. století. Recept na vepřové kotlety je prvně uveden v knize s názvem 365 obědů za pět zlotých (65 obiadów za pięć złotych), jež vyšla roku 1860. Vepřová panenka je nakrájena na plátky o tloušťce 1 palce a naklepána paličkou, dokud se neztenčí a nezjemní. Poté se marinuje v mléce s cibulí. Vejce a koření se spojí na samostatném talíři a poté natřou na kotlet. Maso je pak položeno do mouky, pak do vajíčka a poté obaleno strouhankou. Kotlet se většinou se servíruje s bramborem, bramborovou kaší, salátem nebo salátem . (cs)
- 코틀테트 스하보비(Kotlet schabowy)는 폴란드식의 돼지고기 튀김옷 커틀릿이다. 돼지 안심을 방망이로 두드려 펴 연하게 하고 계란물로 빵가루를 입힌 후 프라이팬에서 굽는 식으로 만든다. (ko)
- Kotlet schabowy – kotlet panierowany ze schabu (z kością lub bez) przypominający sznycel wiedeński. Współcześnie jedna z popularnych potraw w kuchni polskiej. Historia polskich kotletów schabowych sięga XIX wieku. Przepis na schabowy występuje w książce Lucyny Ćwierczakiewiczowej pt. 365 obiadów za pięć złotych. (pl)
- Kotlet schabowy (Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ]) is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian Cotoletta and South American Milanesa but made of loin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (kotlet z indyka [ˈkɔtlɛt z inˈdɨka]) made the same way. (en)
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| - Schabowy, Schaboszczak (en)
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| - Kotlet schabowy with mashed potatoes and a side of salads. (en)
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| - Pork or chicken or turkey, eggs, lard or oil, spices, breadcrumbs, flour (en)
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| - Kotlet schabowy (vepřová kotleta) je obalovaná vepřová kotleta (s kostí nebo bez kosti) připomínající vídeňský řízek. Je jedním z tradičních a nejoblíbenějších pokrmů polské kuchyně. Historie polských vepřových kotletek sahá až do 19. století. Recept na vepřové kotlety je prvně uveden v knize s názvem 365 obědů za pět zlotých (65 obiadów za pięć złotych), jež vyšla roku 1860. Vepřová panenka je nakrájena na plátky o tloušťce 1 palce a naklepána paličkou, dokud se neztenčí a nezjemní. Poté se marinuje v mléce s cibulí. Vejce a koření se spojí na samostatném talíři a poté natřou na kotlet. Maso je pak položeno do mouky, pak do vajíčka a poté obaleno strouhankou. Kotlet se většinou se servíruje s bramborem, bramborovou kaší, salátem nebo salátem . (cs)
- Kotlet schabowy (Polish pronunciation: [ˈkɔtlɛt sxaˈbɔvɨ]) is a Polish variety of pork breaded cutlet coated with breadcrumbs similar to Viennese schnitzel or Italian Cotoletta and South American Milanesa but made of loin (with the bone or without), or with pork chop. There's also the Polish variety of the chicken breast cutlet coated with breadcrumbs looking somewhat similar, or the turkey cutlet coated with breadcrumbs (kotlet z indyka [ˈkɔtlɛt z inˈdɨka]) made the same way. The history of the Polish pork cutlet schabowy dates back to the 19th century. The collection of different recipes for cutlets such as schabowy is featured in an 1860 cookbook by Lucyna Ćwierczakiewiczowa entitled 365 obiadów za pięć złotych (365 Dinners for Five Złoty), but missing from the 1786 cookbook by Wojciech Wielądek called Kucharz doskonały (The Perfect Chef), thus suggesting, that the dish wasn't known (or at least, wasn't popular) before the 19th century. Typical ingredients include: eggs, lard or oil, spices, pork loin with or without bone, breadcrumbs and flour. Pork tenderloin is cut into 1 inch slices and pounded with mallet until it becomes thinner and soft. It is marinated in milk and onions. Eggs and spices are combined on a separate plate and lightly beaten. The meat is dipped in flour, then in egg, and then covered in breadcrumbs. The oil or lard is heated in a frying pan till it starts to sizzle and the meat is placed onto it, then turned over a couple of times. Served hot. Kotlet schabowy can be served with cooked potatoes, mashed potatoes, fried mushrooms, cooked vegetables (seared cabbage), with salads or with coleslaw. (en)
- 코틀테트 스하보비(Kotlet schabowy)는 폴란드식의 돼지고기 튀김옷 커틀릿이다. 돼지 안심을 방망이로 두드려 펴 연하게 하고 계란물로 빵가루를 입힌 후 프라이팬에서 굽는 식으로 만든다. (ko)
- Kotlet schabowy – kotlet panierowany ze schabu (z kością lub bez) przypominający sznycel wiedeński. Współcześnie jedna z popularnych potraw w kuchni polskiej. Historia polskich kotletów schabowych sięga XIX wieku. Przepis na schabowy występuje w książce Lucyny Ćwierczakiewiczowej pt. 365 obiadów za pięć złotych. (pl)
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