Entree: Poland – Silesia – Kotlety Mielone (Pan-fried seasoned ground meat patties typical of Polish home cooking)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 4 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 2 slices (about 2 oz (60 g)) white bread, crusts removed
- 1/4 cup (60 ml) milk
- 1 medium onion, finely chopped (about 5 oz (140 g))
- 1 large egg (about 1 3/4 oz (50 g))
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, freshly ground
- 1/2 tsp (1 g) dried marjoram
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil or lard for frying
- 1 tbsp (14 g) butter (optional, for flavor)

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 8 oz (225 g) ground beef
- 2 slices (about 2 oz / 60 g) white bread, crusts removed
- 1/4 cup (60 ml) milk
- 1 medium onion, finely chopped (about 5 oz / 140 g)
- 1 large egg (about 50 g)
- 1/4 cup (15 g) fresh parsley, finely chopped
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/2 tsp (1 g) black pepper, freshly ground
- 1/2 tsp (1 g) dried marjoram
- 1/2 cup (60 g) all-purpose flour for dredging
- 2 tbsp (30 ml) vegetable oil or lard for frying
- 1 tbsp (14 g) butter (optional, for flavor)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Soak the bread in the milk until fully softened, then squeeze out excess milk and crumble the bread into a large mixing bowl.
2. In a small skillet, sauté the chopped onion in 1 tbsp (15 ml) vegetable oil over medium heat until translucent and soft, about 6–8 minutes; let cool slightly.
3. Add ground pork, ground beef, sautéed onion, crumbled soaked bread, egg, parsley, salt, pepper, and marjoram to the bowl. Mix gently with your hands or a spatula until just combined; avoid overworking to keep patties tender.
4. Form the mixture into 8 even patties (about 3.5–4 oz (100–115 g) each). Lightly flatten each into an oval. Dredge each patty in the flour, shaking off excess.
5. Heat remaining 1 tbsp (15 ml) vegetable oil and butter (if using) in a large skillet over medium heat. Fry patties in batches so as not to crowd the pan, about 4–5 minutes per side, until a deep golden crust forms and internal temperature reaches 160°F (71°C).
6. Transfer cooked patties to a warm plate and rest 3–4 minutes before serving. Serve with mashed potatoes, boiled vegetables, or a light gravy.

1. Soak the bread in the milk until fully softened, then squeeze out excess milk and crumble the bread into a large mixing bowl.
2. In a small skillet, sauté the chopped onion in 1 tbsp (15 ml) vegetable oil over medium heat until translucent and soft, about 6–8 minutes; let cool slightly.
3. Add ground pork, ground beef, sautéed onion, crumbled soaked bread, egg, parsley, salt, pepper, and marjoram to the bowl. Mix gently with your hands or a spatula until just combined; avoid overworking to keep patties tender.
4. Form the mixture into 8 even patties (about 3.5–4 oz / 100–115 g each). Lightly flatten each into an oval. Dredge each patty in the flour, shaking off excess.
5. Heat remaining 1 tbsp (15 ml) vegetable oil and butter (if using) in a large skillet over medium heat. Fry patties in batches so as not to crowd the pan, about 4–5 minutes per side, until a deep golden crust forms and internal temperature reaches 160°F (71°C).
6. Transfer cooked patties to a warm plate and rest 3–4 minutes before serving. Serve with mashed potatoes, boiled vegetables, or a light gravy.