Kotlety Mielone

Name: Kotlety Mielone
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 lb ground pork; 2 slices day-old white bread, crusts removed; 1/2 cup whole milk; 1 medium yellow onion, finely grated; 2 large eggs, beaten; 2 cloves garlic, minced; 1 tsp dried marjoram; 1 tsp kosher salt; 1/2 tsp ground black pepper; 1/4 cup all-purpose flour (for dusting); 1/4 cup vegetable oil (for frying)

Polish pan-fried pork patties mixed with soaked bread, onion, garlic, and marjoram. They are the everyday cousin of the breaded cutlet and are usually served with boiled potatoes and a fresh cucumber and dill salad.

35 minEasyServes 4480 cal/serving

PolishDinnerStovetopStandard

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Ingredients

1 lb ground pork
2 slices day-old white bread, crusts removed
1/2 cup whole milk
1 medium yellow onion, finely grated
2 large eggs, beaten
2 cloves garlic, minced
1 tsp dried marjoram
1 tsp kosher salt
1/2 tsp ground black pepper
1/4 cup all-purpose flour (for dusting)
1/4 cup vegetable oil (for frying)

Instructions

1

Soak 2 slices crusts removed day-old white bread in 1/2 cup whole milk for 5 minutes. Squeeze out the extra liquid and crumble the bread.
2

Combine 1 lb ground pork, crumbled bread, 1 medium finely grated yellow onion, 2 beaten large eggs, 2 cloves minced garlic, 1 tsp dried marjoram, 1 tsp kosher salt, and 1/2 tsp ground black pepper in a bowl. Mix with your hands until just combined.
3

Shape the mixture into oval patties about 3/4 inch thick. Lightly dust each patty with 1/4 cup all-purpose flour (for dusting).
4

Heat 1/4 cup vegetable oil (for frying) in a large skillet over medium heat. Fry the patties 5 minutes per side, until deep golden.
5

Check the thickest part of a patty with an instant-read thermometer; it should read 160°F. If needed, cover and cook 2 minutes more.
6

Drain the patties on paper towels and serve hot with a cucumber and dill salad.

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Questions

What internal temperature should Kotlety Mielone reach?

For Kotlety Mielone, the target internal temperature is 160 F (about 70 C), given in step 5. A probe thermometer removes the guesswork.

Why does Kotlety Mielone say not to overmix?

Step 2 reads: "Mix with your hands until just combined." Stirring develops gluten, and gluten makes quick batters tough and tunneled. Stop at step 2 while a few streaks of flour remain; they hydrate on their own.

Can I use ground chicken or turkey instead of ground pork in Kotlety Mielone?

Yes. Use dark-meat ground chicken or turkey if you can, and add a teaspoon of oil per half pound, since pork brings fat that poultry does not. As written, the entry for Kotlety Mielone uses 1 lb ground pork.

Can I make Kotlety Mielone dairy-free?

Yes. The dairy in Kotlety Mielone is 1/2 cup whole milk. Swap the milk for unsweetened oat or soy milk. The richness shifts slightly, but the method does not change.

Can I make Kotlety Mielone gluten-free?

Yes. The gluten in Kotlety Mielone is 2 slices day-old white bread, crusts removed, 1/4 cup all-purpose flour (for dusting). Swap the bread or crumbs for a gluten-free loaf or gluten-free panko; the flour for a 1-to-1 gluten-free baking blend (where it only thickens a sauce, half as much cornstarch also works). Everything else proceeds as written.

Does Kotlety Mielone contain eggs?

Yes: 2 large eggs, beaten. The full allergen list for this entry is gluten, dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

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