🇵🇱 PolandCatalog recipe
Pan-seared ground beef patties bulked with soaked bread and onion, crisped in a light coating of breadcrumbs — the everyday cutlet stand-in for a night nobody's pounding a whole pork loin.
For 4 servings.
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Tear the bread roll into the milk and let it soak until soft.
Squeeze the excess milk from the bread and mash it into the ground beef with the egg, onion, garlic, marjoram, salt and pepper; mix just until combined.
💡 Overmixing packs the meat tight and the patties turn springy instead of tender.
Wet your hands and shape the mixture into 8 oval patties about 1.5 cm thick.
Press each patty lightly through the breadcrumbs to coat both sides.
Heat the butter and oil in a frying pan over medium heat and fry the patties 5 minutes per side until deeply browned and cooked through.
Rest 2 minutes before serving with mashed potato or buttered cabbage.
Kotlety mielone are the workday cousin of the more formal breaded pork cutlet, built from ground meat so they cook faster and stretch further. Polish households have made some version since ground meat became affordable at the city butcher, and they remain what home cooks reach for on a Tuesday.
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Nothing here yet — questions about technique, timing, and substitutions all welcome.