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I remember kotlety mielone as a very popular dish served at my parents house.
To make them you will need:
0,4-0,5 kg (about 1 lb.) meat: pork, turkey, beef (in equal quantities)
1 stale bread roll (about 50-80g or 2-3 oz.)
1 glass milk
50 g (2 oz.) onion
salt, pepper, dill
1 garlic (optional)
20 g (0,7 oz.) breadcrumbs
Oil (vegetable oil, lard or margarine)
It is possible to prepare a Kotlet Mielony from just one kind of meat, for example pork. However for best results you should use different kinds of meat at the same time.That way they are never too dry or too moist.
Mince the meat thoroughly, add finely grated onion. Soak the stale bread roll with milk and squeeze it. Add the bread and egg to the meat. Add salt, pepper, dill and grated garlic.
Mix it all up carefully and knead well, pressing hard, so the mass becomes quite firm and solid. Then divide it into equal round parts. Roll each one in breadcrumbs. Then shape them – each piece should be more or less circular or oval, while somewhat flattened when seen from the side.
Heat oil on the pan. When the oil gets very hot, put the Kotlety in the pan and fry them on both sides. Serve them with potatoes, bread, rice, with lettuce, cucumber salad or sauerkraut – possibilities are endless.
You can also add your favorite seasoning to the mixture, or skip garlic if you do not care for it.The name Sznycel is used for Kotlet Mielony in Southern Poland. It should not be however confused with Wiener Schnitzel, which is a completely different dish.
I make kotlety mielone quite often. They are really yummy!
Do następnego razu… (Till next time…)