Polish Egg Cutlets (Kotlety Jajeczne) Recipe
If you have a soft spot for comfort food with a touch of heritage, the Polish Egg Cutlets (Kotlety Jajeczne) Recipe is about to become your new favorite. Picture golden, crispy-on-the-outside, tender-on-the-inside patties made from simple ingredients like hard-boiled eggs, fresh herbs, and sautéed onions that come together in a symphony of flavors and textures. These cutlets embody the warmth and soul of Polish home cooking, offering a satisfying meatless option that’s perfect for any meal, whether served alongside mashed potatoes or a crisp salad. This recipe is so approachable that you’ll want to make it again and again.
Ingredients You’ll Need
This recipe calls for straightforward ingredients that you likely already have in your kitchen. Each component plays a vital role, from the creamy sour cream adding moisture and tang to the fresh dill brightening the flavor and the breadcrumbs providing that essential crunchy exterior.
- 6 large hard-boiled eggs, peeled and finely chopped: The hearty base of the cutlets, offering rich protein and a creamy texture.
- 1 raw egg: Acts as the glue that holds the mixture together while frying.
- 1 small onion, finely diced and sautéed: Adds a sweet and savory depth after being gently caramelized in butter.
- 2 tablespoons unsalted butter: Perfect for sautéing the onions with a luscious finish.
- 1/3 cup breadcrumbs (plus more for coating): Provides structure inside and gives the exterior its unmistakable crispiness.
- 2 tablespoons sour cream: Brings moisture and a tangy counterpoint to the richness of the eggs.
- 1 teaspoon Dijon or Polish mustard: Adds a subtle yet zesty kick to brighten every bite.
- 2 tablespoons chopped fresh dill or parsley: Fills the cutlets with a fresh, herbal note crucial to authentic Polish flavor.
- Salt and pepper to taste: Essential seasonings that balance and enhance all the ingredients.
- 2 tablespoons vegetable oil (for frying): Ensures a golden, crunchy crust without overpowering the delicate egg patties.
How to Make Polish Egg Cutlets (Kotlety Jajeczne) Recipe
Step 1: Sauté the Onions
Start by gently sweating your finely diced onion in unsalted butter over medium heat. The goal is to soften the onions until they’re translucent and just turning golden. This step is key because the caramelized sweetness of the onion will elevate the entire flavor profile of your cutlets.
Step 2: Combine the Ingredients
In a large bowl, mix the chopped hard-boiled eggs with the sautéed onions, raw egg, sour cream, mustard, and breadcrumbs. Then sprinkle in your fresh chopped dill or parsley. Stir everything together until you reach a thick, moldable mixture. This is the point where the magic happens—the ingredients come together to create a base that’s firm enough to hold but tender enough to melt in your mouth.
Step 3: Season to Perfection
Don’t forget to season with salt and pepper according to your taste. Proper seasoning brings out the flavors and ensures each bite is perfectly balanced. Mix again to incorporate the seasoning evenly.
Step 4: Shape and Coat the Cutlets
Using your hands, shape the mixture into small oval or round patties. This recipe should yield about six cutlets, each the perfect size for a meal or snack. Lightly coat each patty in additional breadcrumbs to create that beautiful golden crust when fried.
Step 5: Fry Until Golden Brown
Heat vegetable oil in a nonstick pan over medium heat, then fry the cutlets for 2 to 3 minutes on each side. You’re aiming for a crispy, golden brown exterior that complements the soft and flavorful interior. After frying, place them on paper towels to drain any excess oil. Voila! Your Polish Egg Cutlets are ready.
How to Serve Polish Egg Cutlets (Kotlety Jajeczne) Recipe
Garnishes
Serving these cutlets with a dollop of sour cream or a sprinkle of fresh dill accentuates their creamy, herbal notes. A wedge of lemon for a gentle zest can also brighten up the plate — you’ll love how simple garnishes enhance every bite.
Side Dishes
Polish Egg Cutlets pair beautifully with classic sides like fluffy mashed potatoes or a fresh cucumber salad dressed in vinegar and dill. For a lighter option, a crisp green salad with radishes and a tangy vinaigrette balances the richness perfectly.
Creative Ways to Present
For a fun twist, serve these cutlets on soft rolls with a smear of mustard and pickles for a delicious sandwich. Or arrange them on a platter with colorful roasted vegetables for a vibrant, family-style meal that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Leftover Polish Egg Cutlets keep well in an airtight container in the refrigerator for up to three days. They maintain their flavor and texture, making them a convenient, tasty option for a quick meal later on.
Freezing
If you want to prep ahead, you can freeze the raw shaped cutlets before frying. Place them on a parchment-lined tray to freeze individually, then transfer to a freezer bag. They’ll keep for up to a month and can be cooked directly from frozen by adding a few extra minutes to the frying time.
Reheating
For best results, reheat leftover cutlets in a skillet over medium heat to restore their crispy coating. You can also use a toaster oven or conventional oven. Avoid microwaving as it tends to make the crust soggy.
FAQs
Can I use other herbs instead of dill or parsley?
Absolutely! While dill and parsley are traditional in Polish cuisine, fresh chives, tarragon, or even basil can add interesting flavors. Just choose herbs that complement eggs well and adjust quantities to taste.
Is it possible to bake Polish Egg Cutlets instead of frying?
Yes, baking is a fantastic alternative for a lighter dish. Bake them at 375°F (190°C) for about 20 minutes, flipping halfway through, until they’re golden and cooked through. The texture will be slightly different but still delicious.
Can I make this recipe vegan?
This recipe relies heavily on eggs, both boiled and raw, as well as dairy in the sour cream. To make a vegan version, you’d need to find suitable substitutes for these ingredients, such as tofu or chickpea flour, but it would no longer be a traditional Polish Egg Cutlets (Kotlety Jajeczne) Recipe.
What is the best type of breadcrumbs to use?
Plain, store-bought breadcrumbs work perfectly here, but if you have fresh homemade breadcrumbs, even better. Avoid seasoned breadcrumbs so you can control the seasoning precisely.
Can I add cheese to the cutlets?
While not traditional, adding a bit of grated cheese like Swiss or Parmesan can introduce a lovely richness and depth to the cutlets. Just mix it into the base along with the other ingredients.
Final Thoughts
I’m so excited for you to try this Polish Egg Cutlets (Kotlety Jajeczne) Recipe—it’s one of those dishes where simplicity meets incredible flavor. Whether you’re looking for a satisfying vegetarian meal or simply want to explore classic Polish cuisine, these cutlets won’t disappoint. They’re cozy, comforting, and always ready to bring a smile to your table. Happy cooking!
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Polish Egg Cutlets (Kotlety Jajeczne) Recipe
- Total Time: 30 minutes
- Yield: 6 cutlets 1x
- Diet: Vegetarian
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
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Polish
