Kotlet schabowy

Kotlet schabowy is a Polish breaded pork cutlet, made by pounding pork tenderloin into thin slices and coating them in flour, egg and breadcrumbs before pan frying, and is often compared to Viennese schnitzel, Italian cotoletta, French cotelette de veau frite, Latin American milanesa, Spanish cachopo and Japanese tonkatsu. The dish is documented in a cookbook published in 1860 by Lucyna Cwierczakiewiczowa, though an earlier culinary text from 1786 does not mention it, suggesting it was either unknown or not yet popular before the nineteenth century. It is typically served hot and can also be made with chicken or turkey instead of pork. This description is adapted from Wikipedia contributors under CC BY-SA 4.0; changes were made. https://creativecommons.org/licenses/by-sa/4.0/