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Polish Egg Cutlets (Kotlety Jajeczne) Recipe

Polish Egg Cutlets (Kotlety Jajeczne) Recipe
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Enjoy a traditional Polish comfort food with these savory, protein-packed Polish Egg Cutlets (Kotlety Jajeczne). Easy to prepare and richly flavored with sautéed onions, fresh parsley, and a crispy breadcrumb coating, these cutlets make a perfect main dish, appetizer, or snack suitable for the whole family. Ready in under 30 minutes, they offer a warm and wholesome taste of Eastern European cuisine.

Ingredients

Scale

Main Ingredients

  • 6 hard-boiled eggs, peeled and finely chopped or mashed
  • 1 cup breadcrumbs (plus extra for coating)
  • 1 medium onion, finely diced
  • 2 tablespoons butter or oil (for sautéing and frying)
  • 2 eggs (for binding)
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Prepare the Eggs: Begin by boiling your eggs to hard-cooked perfection, typically about 10 minutes. Once boiled, peel and finely chop or mash them to form the base for your cutlet mixture.
  2. Sauté the Onions: In a skillet, gently cook the finely diced onions in butter or oil over medium heat until they turn soft and translucent, adding subtle sweetness and depth to the flavor.
  3. Combine Ingredients: In a large mixing bowl, combine the chopped eggs, sautéed onions, fresh parsley, eggs for binding, salt, and pepper. Gradually add breadcrumbs until the mixture reaches a firm but moist consistency suitable for shaping.
  4. Shape the Cutlets: Form the mixture into small, oval-shaped patties about the size of your palm. Make sure they are compact enough to hold their shape during frying.
  5. Coat and Fry: Lightly coat each cutlet in additional breadcrumbs to create an extra crispy outer layer. Fry them in a pan with butter or oil over medium heat until golden brown on both sides, about 3-4 minutes per side.
  6. Drain and Serve: Transfer the cooked cutlets onto paper towels to drain excess oil. Serve warm, paired with your favorite sides or garnishes.

Notes

  • Make sure eggs are finely chopped or mashed for a uniform texture.
  • Do not overcook onions; soft and translucent is ideal.
  • Add breadcrumbs gradually to achieve the right moisture and firmness.
  • Fry on medium heat to get a crispy crust without burning.
  • Let cutlets rest on paper towels after frying to absorb excess oil.

Nutrition

Find it online: https://amandafood.com/polish-egg-cutlets-kotlety-jajeczne-recipe/