Kotlet Mielony (Polish Pan-Fried Meat Patties)
Local name: Kotlet mielony
In short: Juicy ground pork patties with onion, soaked bread and marjoram, rolled in breadcrumbs and pan-fried, the everyday Polish dinner cutlet. It takes about 55 min in total and makes 4 servings.
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 580 kcal
If kotlet schabowy is the Sunday cutlet, kotlet mielony is the Tuesday one. These oval patties are made from ground pork mixed with onion, a soaked stale bread roll, egg and marjoram, then rolled in breadcrumbs and fried until crisp outside and juicy within. Many Polish cooks learned them from a parent, and each family adds a small twist. They are served hot with potatoes and a pickle, or cold in a sandwich.
Instructions
- Soak the bread roll in water for 10 minutes, then squeeze it very dry and tear it into small pieces. Meanwhile, cook the chopped onion in the 1 tbsp oil over medium heat for 5 minutes, until soft but not browned. Let it cool.
- Put the pork, bread, onion, egg, garlic, salt, pepper and marjoram in a bowl. Knead with your hands for 3 minutes, until the mixture turns sticky and holds together. Rest it for 10 minutes.
- Spread the breadcrumbs on a plate. With wet hands, shape the mixture into 8 oval patties about 2 cm (3/4 in) thick, and press each one into the crumbs on both sides.
- Heat half of the frying oil in a large skillet over medium heat. Fry the patties in two batches, 5 to 6 minutes per side, until deep golden and the center reaches 71°C (160°F). Add the remaining oil for the second batch.
- Drain the patties on a rack or paper towels. Serve hot with mashed potatoes and pickles or a cabbage salad.
Tips
- Knead the mixture well and let it rest. The sticky texture helps the patties hold together and stay juicy, and wet hands keep the meat from clinging to you.
- Fry over medium heat. If the oil is too hot, the crumbs darken before the center cooks. Cut one open to check, or use a thermometer and look for 71°C (160°F).
Questions and answers
What is the difference between mielony and schabowy?
Mielony is made from ground meat shaped into patties. Schabowy is a whole pork loin chop, pounded thin and breaded. Mielony is cheaper, softer and quicker to prepare.
Can I bake or air-fry them?
Yes. Bake at 200°C (400°F) for 20 to 25 minutes, turning once, or air-fry at 180°C (350°F) for 12 to 14 minutes. The crust will be a little less crisp than when pan-fried.
Can I freeze them?
Yes. Freeze the uncooked, breaded patties on a tray, then bag them for up to 3 months. Thaw overnight in the fridge and fry as usual.
How long does it take to make Kotlet Mielony (Polish Pan-Fried Meat Patties)?
About 55 min in total: 30 min of preparation and 25 min of cooking.
How many calories are in Kotlet Mielony (Polish Pan-Fried Meat Patties)?
About 580 kcal per serving, with 30 g of protein, 22 g of carbohydrates and 37 g of fat. These values are estimates.
Nutrition per serving
| Calories | 580 kcal |
|---|---|
| Protein | 30 g |
| Carbohydrates | 22 g |
| Fat | 37 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 930 mg |
Estimated values, calculated from the ingredients.
