Description
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying
- Cuisine: Polish
Nutrition
- Serving Size: 1 cutlet
- Calories: 150 kcal
- Sugar: 1 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 180 mg
Keywords: Polish Egg Cutlets, Kotlety Jajeczne, Polish recipe, egg cutlets, Eastern European cuisine, fried cutlets, easy appetizer, protein-packed snack, traditional Polish food