Entree: Poland – Mazovia / Warsaw – Kotlety Mielone (Polish seasoned pan-fried ground meat patties)

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 15 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
- 1/2 lb (227 g) ground beef (optional for mix) — omit to use all pork
- 1 medium yellow onion, finely chopped and sautéed until translucent, about 1 cup (150 g)
- 1 large egg, beaten, approx. 1.8 oz (50 g)
- 1/2 cup (60 g) fresh breadcrumbs or 1 slice stale white bread, crust removed and torn into pieces (see next)
- 1/4 cup (60 ml) milk for soaking breadcrumbs
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1 g) dried marjoram or 1 tbsp (4 g) chopped fresh parsley
- 1 clove garlic, minced (about 0.106 oz (3 g)) optional
- 1/3 cup (45 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil or lard for frying
- Lemon wedges or dill pickles, for serving

Show original ingredient measurements

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground beef (optional for mix) — omit to use all pork
- 1 medium yellow onion, finely chopped and sautéed until translucent, about 1 cup (150 g)
- 1 large egg, beaten, approx. 1.8 oz (50 g)
- 1/2 cup (60 g) fresh breadcrumbs or 1 slice stale white bread, crust removed and torn into pieces (see next)
- 1/4 cup (60 ml) milk for soaking breadcrumbs
- 1 tsp (5 g) salt
- 1/2 tsp (1.5 g) ground black pepper
- 1/2 tsp (1 g) dried marjoram or 1 tbsp (4 g) chopped fresh parsley
- 1 clove garlic, minced (about 3 g) optional
- 1/3 cup (45 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil or lard for frying
- Lemon wedges or dill pickles, for serving

Instructions

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

1. If using stale bread, soak the 1/2 cup (60 g) crumbs or torn bread pieces in 1/4 cup (60 ml) milk until soft, then squeeze out excess milk and break into a paste. If using fresh breadcrumbs, mix directly with milk and let sit 5 minutes.
2. Sauté the chopped onion in 1 tbsp (15 ml) oil over medium heat until soft and translucent, about 5–6 minutes; cool to room temperature.
3. In a large bowl combine the ground pork (and beef if using), cooled sautéed onion, beaten egg, soaked breadcrumbs, salt, pepper, marjoram or parsley, and minced garlic if using. Mix gently but thoroughly until evenly combined.
4. With wet hands, shape the mixture into 8 evenly sized patties about 3 inches (7–8 cm) wide and 1/2 inch (1–1.5 cm) thick.
5. Lightly dredge each patty in 1/3 cup (45 g) flour, shaking off excess.
6. Heat 3 tbsp (45 ml) vegetable oil or lard in a large skillet over medium heat. Fry patties in batches, 4–5 minutes per side, until a deep golden brown and cooked through (internal temperature about 160°F/71°C).
7. Transfer cooked kotlety to a plate lined with paper towels to drain briefly. Serve hot with boiled potatoes, a cucumber salad, or dill pickles.

1. If using stale bread, soak the 1/2 cup (60 g) crumbs or torn bread pieces in 1/4 cup (60 ml) milk until soft, then squeeze out excess milk and break into a paste. If using fresh breadcrumbs, mix directly with milk and let sit 5 minutes.
2. Sauté the chopped onion in 1 tbsp oil over medium heat until soft and translucent, about 5–6 minutes; cool to room temperature.
3. In a large bowl combine the ground pork (and beef if using), cooled sautéed onion, beaten egg, soaked breadcrumbs, salt, pepper, marjoram or parsley, and minced garlic if using. Mix gently but thoroughly until evenly combined.
4. With wet hands, shape the mixture into 8 evenly sized patties about 3 inches (7–8 cm) wide and 1/2 inch (1–1.5 cm) thick.
5. Lightly dredge each patty in 1/3 cup (45 g) flour, shaking off excess.
6. Heat 3 tbsp (45 ml) vegetable oil or lard in a large skillet over medium heat. Fry patties in batches, 4–5 minutes per side, until a deep golden brown and cooked through (internal temperature about 160°F/71°C).
7. Transfer cooked kotlety to a plate lined with paper towels to drain briefly. Serve hot with boiled potatoes, a cucumber salad, or dill pickles.