Ground Pork Cutlets

Hearty Entrée

kotlety mielone

Ground pork cutlets can be served as a dinner entrée with potatoes and side vegetables.

Kotlety mielone Poznan fx CC

You can slip these 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.

  • 2 onions
  • 2¼ lbs ground pork
  • 2 eggssalt 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