Breaded and fried pork cutlets, known as kotlety schabowy (kawt-leh-tih sah-baw-vih) are popular at polish tables. Boneless center-cut pork chops or pork tenderloin that are pounded thinly can be used. They are often served with boiled and buttered potatoes garnished with caramelized onion and dill or parsley and applesauce on the side. Often, mizeria (cucumbers with sour cream) accompany this dish, especially in summer when garden produce is plentiful.
