kotlety mielone

Few things can beat the comfort of a plate of Pork Cutlets with a side of potatoes and a beetroot salad.

Following the portion size in this recipe, I tend to serve 2 patties per portion (3 if you&#x27;re starving).

Kotlety Mielone: Polish Ground Pork Patties (Cutlets)

(500-550 g) ground pork; shoulder, or chuck

bread

(120 ml) milk, stock, or water

onion

marjoram; dried

salt

black pepper;

(15-30 ml) water

canola oil, lard,

If you bought a whole cut of pork,...

If you bought a whole cut of pork, ground it using the medium holes of your meat grinder.

Slice half of the bread roll into pieces...

Slice half of the bread roll into pieces and place the slices into a container. Cover with milk, so that it’s fully covered. [You could also use stock or water instead]. Soak for at least 5 minutes.

As you wait for the roll to soak,...

As you wait for the roll to soak, peel the onion and dice it finely. The finer the onion pieces are, the easier it will be to form the patties later. 

Heat up a touch of oil on the...

Heat up a touch of oil on the frying pan (skillet). Add the diced onion in and fry on a medium-low for 10 minutes or so, until the onion turns nicely golden. Move it over onto a plate and set it aside to cool.

Move ground pork into a large bowl. 

Squeeze the milk out of the bread roll...

Squeeze the milk out of the bread roll slices and add them to the meat.

Crack in the egg. Add in diced onion...

Crack in the egg. Add in diced onion we’ve fried and cooled.

Sprinkle a tablespoon of marjoram, a teaspoon of...

Sprinkle a tablespoon of marjoram, a teaspoon of salt, and half a teaspoon of ground black pepper. Add in the breadcrumbs.

Start kneading the meat mass (I do so...

Start kneading the meat mass (I do so by hand, to avoid extra cleaning). To make the process easier, you can add a tablespoon or two of water. It takes around 5 minutes of kneading to get a smooth mass. Don’t try to skip this process, this is important!

Form equally sized balls from the ground mixture....

Form equally sized balls from the ground mixture. In my case, one cutlet usually weighs about 3-3.3 oz (85-95 g), and I end up with eight of them. 

First, form each cutlet by hand into a...

First, form each cutlet by hand into a perfect ball, then lengthen and flatten it slightly (resembling a flattened tic-tac). 

If any onion pieces are sticking out on...

If any onion pieces are sticking out on the surface, you can push them in and reshape the patty again.

Coat each cutlet in breadcrumbs.

Prepare a large frying pan (skillet), ideally with...

Prepare a large frying pan (skillet), ideally with a heavier bottom. Heat 2-3 tablespoons of oil, lard, or clarified butter. Set the heat on the highest setting.

Add the patties in, and fry them for...

Add the patties in, and fry them for 90 seconds from each side (that’s 3 minutes in total). Do be mindful of the time, we’re frying on a high heat here.

Reduce the heat to medium and cover the...

Reduce the heat to medium and cover the frying pan with a lid. Fry for 3-4 minutes, then flip the patties and fry for another 30 seconds.

If you’re unsure about the doneness, you can...

If you’re unsure about the doneness, you can remove one cutlet onto a plate and cut it in half. If the inside has a uniform, slightly grey colour, that means the patties are done. Don’t extent the cooking time unnecessarily, that will turn them dry.

Line a plate with 2 layers of paper...

Line a plate with 2 layers of paper towel and carefully move the cutlets over. That way, we’ll get rid of the excess fat.

And we’re done! Smacznego.

Kotlety mielone are delicious meat patties made from ground pork. It's one of the most popular Polish dishes, it's eaten by Polish families on a regular basis. These cutlets and thick and juicy, and so comforting.

Kotlety mielone (Polish meat patties)

stale dinner roll or 2 slices white stale bread

milk (120 milliliters)

lb pork (450 grams)

water (60 milliliters)

salt and pepper

breadcrumbs

frying oil

Tear a piece of white bread or a small dinner roll into smaller pieces, add to a small bowl and pour in the milk. Set aside for 10-15 minutes. Squeeze out the excess milk from the bread, you can discard the milk, we will only use soft bread.

Add lightly beaten egg, ground meat, onion grated on the large holes of a box grater, and soaked up bread into a medium bowl. Season the mixture with salt and pepper (I added 1 teaspoon of fine sea salt and 1/4 teaspoon of ground black pepper but you should add it to your taste). Make sure your bread is really soft and there are no large lumps. You should be able to break it up easily between your fingers, i your bread is not soft you can always process it in a food processor.

Knead the meat mixture until all the ingredients are combined then slowly add cold water. Knead the mixture for a couple of minutes (I like to use my Kitchen Aid for that, fitted with a paddle attachment). It's important to not just mix the ingredients until combined but to knead the mixture for a couple of minutes. The meat mixture should be uniform, smooth, and elastic. It will be rather loose.

Form round or oval, about 1-inch (2.5 cm) thick patties. The meat mixture will be loose but it should hold its shape. If it's too loose - add some breadcrumbs to the mixture and if it's not kind of gluey and well-binded, knead it a little bit longer. You should get 5 or 6 patties.

Coat the patties on both sides in breadcrumbs. They will be too delicate to pick up with your hands without deforming their shape so it's best to use a thin spatula. It should also work without a spatula - if the patties lose their shape after coating them in breadcrumbs - just shape them again, they will be fine.

Heat the oil in a large pan over medium-high heat. You should have enough oil to cover the bottom of the pan, about 1/4-inch (5mm). Cook the cutlets on both sides until browned, making sure they are not overcrowded in the pan. They don't have to be cooked through, just browned.

Transfer the cutlets to a baking dish (if you have not used an oven-safe frying pan) and bake them at 320°F (160°C) for about 15 minutes or until cooked through (safe internal temperature of ground pork is 160°F (71°C)). Alternatively, you could add some water to the pan, cover it with a lid and steam the cutlets until done (I prefer to finish them in the oven - it's easier and they won't burn).

Enjoy!

Do not mess with this recipe if you want authentic kotlety!  Delicious!  My family is Slovenian and my grandmother used to make these.  We added pierogi's on the side with lots of browned butter.  Thank you for the amazing recipe!

I made them for my 91 yr old Polish MIL using beef as her mother did. They got a double thumbs up. Thanks

I made this recipe, exactly as suggested more than once and it was delicious. I am trying the recipe today but shaped like small meatballs. I don’t think I can go wrong with this recipe.

This was soooo good. I was looking for a new recipe for ground pork and found this. I was a little skeptical at how good they would be and was blown away at just how delicious they are! Will definitely make again!

Oh yeah. These are good. My Mama lives them. My kotlety are always a little off, probably because I have never added any milk to them. I don’t have any bread in the house, so I substituted breadcrumbs soaked with milk to form a pasty consistency. I topped them with a wild mushroom gravy. Delish!

I haven't had kotlety since I was a kid!! Taste just like I remembered them. Absolutely delicious

Can you add minced garlic to this recipe?

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Top 2 kotlety mielone recipes from across the web

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Kotlety Mielone: Polish Ground Pork...

Kotlety mielone (Polish meat pattie...

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