Description
Polish Egg Cutlets (Kotlety Jajeczne) are a traditional and delicious meatless Polish main course made from finely chopped hard-boiled eggs mixed with sautéed onions, breadcrumbs, and fresh herbs, shaped into patties and fried until golden and crispy. Served warm, they pair beautifully with sour cream, mashed potatoes, or a fresh salad, offering a comforting and protein-rich dish perfect for vegetarians.
Ingredients
Scale
Main Ingredients
- 6 large hard-boiled eggs, peeled and finely chopped
- 1 raw egg
- 1 small onion, finely diced
- 2 tablespoons unsalted butter
- 1/3 cup breadcrumbs (plus more for coating)
- 2 tablespoons sour cream
- 1 teaspoon Dijon or Polish mustard
- 2 tablespoons chopped fresh dill or parsley
- Salt and pepper to taste
- 2 tablespoons vegetable oil (for frying)
Instructions
- Sauté Onion: In a medium skillet, heat 2 tablespoons of unsalted butter over medium heat and sauté the finely diced onion until it becomes soft and lightly golden, about 5 minutes. This step brings out the sweetness and enhances the flavor of the cutlets.
- Mix Ingredients: In a large mixing bowl, combine the chopped hard-boiled eggs, sautéed onion, raw egg, sour cream, Dijon or Polish mustard, 1/3 cup breadcrumbs, and fresh herbs. Mix everything thoroughly until you get a thick, moldable mixture. Season with salt and pepper to your taste.
- Form Cutlets: Shape the mixture into small patties or oval cutlets, roughly the size of your palm. This makes them easy to handle and fry evenly.
- Coat Cutlets: Coat each cutlet in additional breadcrumbs, ensuring an even layer. This helps achieve a crispy and golden crust when frying.
- Fry Cutlets: Heat 2 tablespoons of vegetable oil in a nonstick skillet over medium heat. Fry the cutlets for 2 to 3 minutes on each side until they are golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
- Drain and Serve: Transfer the fried cutlets to a paper towel-lined plate to drain excess oil. Serve them warm accompanied by sour cream, mashed potatoes, or a fresh salad for a delicious meal.
Notes
- For extra crispiness, chill the shaped patties in the refrigerator for 15 minutes before frying.
- These cutlets are a great meatless option suitable for vegetarians.
- Alternatively, bake the cutlets at 375°F (190°C) for 20 minutes, flipping halfway through for a healthier variation.
