Ground pork cutlets (kotlety mielone)
Although minced cutlets are not considered elegant and would be out of place at a fancy banquet or dinner-party, they are a favorite standby of many Poles. Since they are less messy than meatballs in gravy, they are ideal for outdoor fests and picnics, family-style community suppers and the like.
- 2 stale bread rolls
- 2 onions
- 2 ¼ lbs ground pork
- 2 eggs
- salt and pepper to taste
- 1 cup flour, 1 egg and breadcrumbs for dipping
Soak 2 stale bread rolls (app. 1/4 lb) in water or milk until soggy. Fry 2 sliced onions in a little fat until golden. Run drained soaked bread and onions through meat-grinder or process briefly.
Combine with 2-1/4 lbs ground pork, add 2 eggs, mix well by hand to blend ingredients and salt & pepper to taste.
Form 12 - 16 meatballs depending on size desired. Polish ground cutlets are oval-shaped -- a cross between a flattened meatball and a thick patty.
For breaded cutlets, dip first in flour, than egg wash and finally bread crumbs.
Fry in hot fat / oil to a nice golden-brown on both sides, flattening them somewhat with spatula.
Reduce heat, cover and simmer on low another 10 min or so until fully cooked. The pan drippings may be used to garnish the potatoes or groats with which the cutlets are served.
These ground cutlets may also be made with ground pork & beef, pork & veal or a pork-veal-beef mixture.
Ground pork cutlets can be served as a dinner entrée with potatoes and side vegetables. They can also be slipped into a bun to form a ‘Polish burger’ or hand-held and eaten cold with a slice of rye bread and a crunchy dill pickle.