Kotlety Mielone: Polish Ground Pork Patties (Cutlets)

Method19 steps

1. 1

   Step 1: Use 500–550 g ground pork from shoulder or chuck. If starting with a whole cut, grind it through the medium holes of a meat grinder.

   Uses 500–550 g ground pork

2. 2

   Step 2: Slice the half large bread roll (about 40 g), place it in a container and cover it with the 120 ml milk. Soak for at least 5 minutes, until softened. Stock or water may replace the milk entirely; the optional kneading water is separate.

   Soften the bread in milk · 5 minUses ½ large bread roll, about 40 g · 120 ml bread-soaking milk

3. 3

   Step 3: While the bread soaks, peel the onion (1 medium) and dice it finely so the pieces will fit easily into the patties.

   Uses 1 medium onion, about 110 g

4. 4

   Step 4: Heat a little of the separate onion-frying oil in a skillet over medium-low heat. Add the diced onion and fry for about 10 minutes, until golden. Transfer it to a plate and let it cool.

   Fry the diced onion until golden · 10 minUses A little oil for frying the onion · All finely diced onion

5. 5

   Step 5: Put all the ground pork in a large mixing bowl.

   Uses All 500–550 g prepared ground pork

6. 6

   Step 6: Squeeze the soaked bread to remove excess milk, add the squeezed bread to the pork and discard the remaining soaking liquid.

   Uses All ground pork in the bowl · All soaked bread, squeezed

7. 7

   Step 7: Crack in the egg (1) and add all the fried, cooled onion to the pork and bread.

   Uses All pork and squeezed bread · 1 egg · All fried, cooled onion

8. 8

   Step 8: Add the tablespoon of dried marjoram (1 tbsp), teaspoon of salt (1 tsp), half teaspoon of ground black pepper and 50 g filling breadcrumbs.

   Uses All pork, bread, egg and onion · 1 tbsp dried marjoram · 1 tsp salt · ½ tsp ground black pepper · 50 g filling breadcrumbs

9. 9

   Step 9: Knead the complete pork mixture by hand for about 5 minutes until smooth and cohesive. Add the optional 1–2 tablespoons of separate kneading water only if needed to help the mixture come together.

   Uses All seasoned pork patty mixture · Optional 1–2 tbsp kneading water, only as needed

10. 10

    Step 10: Divide the complete mixture into about 8–9 equally sized balls, roughly 85–95 g each, then adjust their size as needed to use all the mixture.

    Uses All kneaded pork mixture

11. 11

    Step 11: Shape each ball into a slightly elongated oval and flatten it gently.

    Uses All portioned pork mixture

12. 12

    Step 12: Push any protruding onion pieces into the surface and reshape the patties.

    Uses All oval raw pork patties

13. 13

    Step 13: Coat every patty with the separate extra breadcrumbs, using only enough to cover both sides. Discard any unused crumbs that have touched raw pork.

    Uses All reshaped raw pork patties · Extra coating breadcrumbs, as needed

14. 14

    Step 14: Heat 2–3 tablespoons of canola oil in a large, heavy-bottomed skillet over high heat.

    Uses 2–3 tbsp canola oil for frying the patties

15. 15

    Step 15: Add as many coated patties as will fit without crowding. Fry over high heat for 90 seconds on each side (3 minutes total for this batch).

    Brown one side of this patty batch · 2 minUses Patties from the coated batch · The hot frying oil in the skillet

16. 16

    Step 16: Reduce the heat to medium and cover the skillet. Fry this batch for 3–4 minutes, flip the patties and fry for another 30 seconds. Continue cooking if needed for the centres to reach 71°C/160°F.

    Covered frying of this batch · 4 minUses All browned patties in this frying batch

17. 17

    Step 17: Check the centre of the thickest patty with a food thermometer; every patty must reach at least 71°C/160°F. Continue gently cooking any underdone patties. Colour alone cannot confirm doneness. If the patties require several batches, repeat the frying sequence for the remaining coated patties.

    Uses The pan-fried patties, checked for doneness · Remaining coated patties only if another batch is needed

18. 18

    Step 18: Transfer all fully cooked patties to a clean plate lined with two layers of paper towel to remove excess surface fat.

    Uses All fully cooked pork patties

19. 19

    Step 19: Serve the patties hot, with optional separately prepared potatoes and beetroot salad. The batch makes about 8–9 patties, usually 3–4 portions.

    Uses All drained, cooked pork patties · Optional prepared potatoes, as desired · Optional prepared beetroot salad, as desired