Kotlety Mielone
“Polish ground-meat patties bound with bread soaked in milk and onion, shaped flat, coated in breadcrumbs, and pan-fried until golden and juicy. They are everyday home cooking, a staple of the Polish midday dinner. Classically served with mashed potatoes and a cucumber or cabbage salad.”
Where it comes from
A staple Polish home dish; documented on of Polish dishes among ground-meat 'kotlety'. Distinct from the breaded pork cutlet kotlet schabowy and from raw tatar.
On the plate
Crisp golden crumb gives way to a soft, steamy interior that is juicy and gently oniony. They are tender rather than dense, thanks to the milk-soaked bread, and savory through and through. Served with mash, they are the taste of a Polish weekday dinner.
How it works
The milk-soaked bread (panada) traps moisture and interrupts the protein matrix, keeping the patties tender rather than tough. A breadcrumb coating browns via the Maillard reaction, sealing in juices and adding crunch.
Variations
Pork-and-beef mix, kotlety mielone z pieczarkami (with mushroom sauce), poultry versions, dill or garlic seasoning
On the Palate
Ingredients
Serves 4
How it's made
8 steps · Show ↓25 min active
How it's made
8 steps · Show ↓- 15 min
Soak a bread roll in milk until soft, then squeeze out excess.
- 26 min
Finely chop the onion and lightly soften it in a pan.
- 34 min
Mix the ground meat with the soaked bread, onion, and egg.
- 44 min
Season well with salt and pepper and knead until cohesive.
- 54 min
Shape the mixture into oval patties with wet hands.
- 64 min
Coat each patty thoroughly in breadcrumbs.
- 710 min
Pan-fry in hot fat until deeply golden on both sides.
- 86 min
Lower the heat to cook through, then serve hot.
