Kotlety mielone, right next to schabowe, are the most popular Polish dinner meat. They are served in most homes in Poland once every week or two, and quite easy to make at home.
Why are these Polish ground cutlets so popular? They are easy to make, delicious, crispy, satiating, and taste great both hot or cold. But most of all they are loved by children.
Who Invented Kotelty Mielone?
Kotelty mielone are a variation of the small and round Silesian meatballs called karminadle. No one really knows who invented kotlety mielone, but these flattened cutlets from the Upper Silesian region may have originally been made from rabbit meat.
Based on the frikadelle, these Silesian karminadle are found in Polish cookbooks from the 19th century. And they became especially popular during the times of the People’s Polish Republic (PRL). They were especially popular in bars and pubs that served guests with these kotlety mielone made of different meats, mashed potatoes, and veggies.
Nowadays, the kotlety mielone are made of pork, beef, or a mix of pork and beef. The best meat cut to use for this dish is ground pork shoulder or ground pork neck. If you buy your meat from a butcher, ask to ground it twice to get a better consistency for the meat mixture. Some also use minced turkey or chicken meat.
Tips For Cooking Kotlety Mielone
Use fresh roll if you don’t have a hard one.
While it’s recommended to use stale bread, as it absorbs the milk better, a fresh roll will do just fine as well. Dipping a dry roll in milk and adding it to the meat will make the cutlets soft and juicy. In addition, the cutlets will be more compact and will not fall apart in the pan.
You can use water instead of milk.
The taste will be a bit different but still delicious.
Form the cutlets with wet hands.
It’s a great way to avoid the mixture sticking to your hands. Form a firm ball with your hand palms and squeeze a little bit from the top to give the slightly flatted shape.
More Tips For Making Kotlety Mielone.
- Add more breadcrumbs if you need to, but before you do so, try to form a ball out of the meat mass. If it is well formed and does not fall apart, you are good with your combining ingredients.
- Mix the meat mass for a long time, about 5 minutes, this way more air will incorporate into the mixture and result in more tender cutlets.
- Add chopped carrots or peas to the kotlety meat mixture if you want to.
- Add thinly chopped fresh parsley to the meat mass, it will give the dish, a unique fresh taste or aroma.
- Use a cast-iron frying pan to get crunchier and crisper skin!
- Adding one more onion will make it sweeter.
- If you want the kotlety mielone crispier, deep fry them in oil.
- Add oregano or dried marjoram for more flavor! Thanks to marjoram, hard-to-digest dishes take on a much milder and more delicate character.
- Polish pork patties taste perfect with creamed peas salad!
- Sprinkle with chopped parsley or chopped coriander before serving!
Stuffing And Add-ons.
Kotlety mielone are often stuffed or an extra ingredient is added to the mixture just to make the dish a little bit different.
Mushrooms or cheese are common stuffings. Greated carrot and finally chopped sauerkraut make a perfect add-on to the mixture.
What To Serve Polish Ground Pork Cutlets With?
Kotlety mielone taste best with fresh, mashed potatoes. If you don’t have mashed potatoes, serve with boiled potatoes, groats, rice, or toasted bread.
When it comes to the salad, serve them with either of these:
- ogórki kiszone
- kapusta kiszona (sauerkraut)
- any fresh salad
- mizeria cucumber salad
- Buraczki – beetroot salad
If you wish, you can serve these Polish pork patties with sour cream and boiled potatoes topped with fresh dill!
FAQs For Cooking Polish Pork Patties – Kotlety Mielone
I Do Not Eat Pork? Can I Use Any Other Meat To Make Kotlety Mielone?
Yes, instead of the pork meat, you can use beef, poultry, or a mix of different kinds of meats.
What Is The Difference Between Kotlety Mielone And The Polish Klopsy Meatballs?
The difference between these popular kotlety mielone and klopsy is that kotlety mielone are deep-fried while klopsy are simmered or braised to cook them.
Another difference is in the size. Kotlety mielone are usually twice or thrice as large as klopsy meatballs.
What Are These Pork Meatballs Called In Other Cultures?
These pan-fried pork meatballs called kotlety mielone have different names across Europe.
- Frikadelle – Denmark, Scandinavia, Germany, Belgium
- Karmindale – Silesian Poland
- Kotlety Mielone – Poland
- Schnitzel – Austria and Poland
- Frikadel – Indonesia
What Other Polish Dish Can I Make With Pork Mince?
You can make many dishes with pork mince. Some popular recipes include these:
What Sort Of Breadcrumbs Can I Use?
You can use any type of breadcrumbs you prefer – both homemade and store-bought will work. If you prefer store-bought breadcrumbs use these low-carb keto breadcrumbs.
Which Stale Bread Should I Use?
Traditionally, these kotlety mielone were made with stale kaiser rolls. If you can get them, then great, but if not, you can use any bread available.
How To Know If The Ground Pork Cutlets Are Cooked?
To find out if the pork cutlets are cooked, take a fork and prick them lightly. If the juice that comes out is colorless, the pork cutlets are cooked inside. If, on the other hand, the liquid coming out still has some color to it, the pork chops need to be cooked longer.
If you are not sure if the juice has the right color, take one cutlet out of the pan and cut it in half. Well-cooked meat in kotlet mielony should have a grey color.
How To Store Kotlety Mielone?
Cover the kotlety mielone with foil and store them in the fridge for a few days, or move it to an airtight container and store it in the refrigerator for a few months.
How To Reheat Kotlety Mielone?
Reheat the kotlety mielone in a frying pan with butter, pork lard, or oil.
Traditional Polish Kotlety Mielone Recipe
- 1 pound of ground pork
- 1 egg
- 1 hard roll (stale bread)
- 1 cup of milk
- 1 big onion
- 2 minced garlic cloves
- salt, pepper
- bread crumbs
- oil to fry
- Finely chop an onion and fry it for about 5 minutes with a bit of oil (medium heat).
- Put the stale bread roll in the milk and wait until it soaks.
- Place all the ingredients in the bowl and mix them carefully using your hands. If the mixture feels too mushy, add some bread crumbs.
- Wash and dry your hands, pour oil on the pan and turn on the heat.
- Take a deep plate or a small bowl, and add bread crumbs to it.
- Start forming the small cutlets with wet hands.
- Coat each cutlet with the bread crumbs.
- Fry them in the hot oil, with about 8-12 minutes each side.
If you don't have a hard roll, you can use a fresh one.
Garlic is not necessary, you can skip it.
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Amount Per Serving: Calories: 313Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 79mgSodium: 267mgCarbohydrates: 19gFiber: 1gSugar: 3gProtein: 19g
These data are indicative and calculated by Nutritionix
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