Kotlety mielone (Polish meat patties)
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
5 patties
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Calories
307 kcal
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Course
Main Course
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Cuisine
Polish
Kotlety mielone (Polish meat patties)
Description
Kotlety mielone (Polish meat patties) feature ground pork mixed with bread soaked in milk, grated raw onion, egg, and seasonings. This mixture is kneaded thoroughly, including cold water, to create a tender, moist consistency. The patties are shaped, coated with breadcrumbs and pan-fried in cooking oil to develop a crisp exterior while remaining juicy inside. The recipe focuses on simplicity with classic seasoning and the key detail of soaked bread and cold water, which keeps the patties from drying out.
The flavor is mild and savory, highlighting pork and onion with straightforward seasoning of salt and pepper. The texture balances a tender center from the soaked bread and egg with a slight crust from the breadcrumb coating. These patties can be served as a main dish accompanied by potatoes, vegetables, or traditional polish sides.
Notes mention optional variations like mixing pork with beef or veal, using sauteed onions for deeper flavor, and stuffing the cutlets with sautéed mushrooms and cheese. Using finely ground breadcrumbs is recommended rather than panko. The cold water addition is described as a crucial step for moist patties. Bread crust removal or lightly toasting fresh bread before soaking is advised if stale bread is unavailable.
Ingredients
- 1 dinner roll small stale dinner roll or 2 slices stale white bread
- 1 white bread small stale dinner roll or 2 slices stale white bread
- 1/2 cup milk 120ml
- 1 lb ground pork 450g
- 1 onion medium
- 1 egg large
- 1/4 cup water 60ml, cold
- salt
- black pepper
- 1/4 cup breadcrumbs
- 2-3 tablespoons cooking oil for frying
Instructions
- 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!
Notes
- Use a mixture of ground pork shoulder or combine pork with beef or veal for variation.
- Soak stale bread in milk until very soft, then squeeze out excess milk before mixing.
- The addition of cold water while kneading ensures moist and tender patties.
- Use finely ground breadcrumbs for coating, avoiding panko.
- For alternate flavor, try sautéing the onion in butter or stuffing patties with sautéed mushrooms and cheese.
- If fresh bread is used, remove crust and lightly toast to dry before soaking.
- Season to taste with salt and pepper; additional herbs can be added if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5patties
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Calories | 307kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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