It is similar to Viennese schnitzel or Italian cotoletta,[1] French côtelette de veau frite (or côtelette Menon),[2] North and South American milanesa, and Japanese tonkatsu.

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.

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.