Polish Egg Cutlets are a hearty and wholesome dish that’s rooted in the simplicity and practicality of Polish cuisine.
Utilizing eggs as the main ingredient, these cutlets are not only budget-friendly but also quick to prepare, making them a convenient and nutritious choice for any meal.
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Most Popular Ways of Serving Egg Cutlets
- Served warm with a side of mashed potatoes and pickled cucumbers.
- Accompanied by a fresh, crisp salad or steamed vegetables.
- As a filling in sandwiches or wraps for a protein-packed meal.
My Advice to Make Polish Egg Cutlets
- Use fresh eggs for a better texture and taste.
- Do not overcook the eggs; keep them tender for a delicate cutlet.
- Experiment with different herbs and spices to find the flavor combination you love.
Spices and Other Variations for the Best Egg Cutlets
- Paprika, garlic powder, and onion powder for a flavorful twist.
- Mix in finely chopped fresh herbs like dill, parsley, or chives.
- Incorporate some grated cheese into the mixture for a cheesy delight.
Savory Polish Egg Cutlets Recipe
Course: All Recipes, Dinner Recipes, Lunch RecipesCuisine: PolishDifficulty: easy4
servings10
minutes20
minutesKeep the screen of your device on
Ingredients
7 large 7 eggs
1/2 cup 1/2 breadcrumbs, plus more for coating
Salt and pepper to taste
1/2 teaspoon 1/2 paprika (optional)
2 tablespoons 2 all-purpose flour
2 tablespoons 2 oil or butter for frying
2 tablespoons 2 chopped fresh parsley
Directions
- Cook the Eggs:
- Place the 6 eggs in a saucepan and fill it with water until the eggs are covered. Bring the water to a boil and then reduce the heat to a gentle simmer, cooking the eggs for about 8 minutes to achieve a hard-boiled consistency.
- Prepare the Egg Mixture:
- Once cooked, remove the eggs from heat and place them in a bowl of cold water to cool. After they’ve cooled, peel the eggs and transfer them to a mixing bowl. Using a fork, mash the eggs well until they are crumbled.
- Add Additional Ingredients:
- Crack a raw egg into the bowl with the mashed hard-boiled eggs. Season with salt, pepper, and add 1 tablespoon of breadcrumbs. Incorporate your choice of finely chopped parsley, dill, or chives to infuse the mixture with aromatic herbs.
- Shape the Cutlets:
- Mix the ingredients well until combined. Divide the mixture into four equal portions and shape each portion into a cutlet. Roll each cutlet in additional breadcrumbs to coat them well.
- Fry the Cutlets:
- Heat some oil in a frying pan over medium heat until hot but not smoking. Gently place the cutlets in the hot oil and fry for about 3 minutes on each side, or until they turn golden brown and have a crispy exterior. Ensure to fry them at a moderate pace to achieve a beautiful browning without burning.
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FAQ
Can I bake the egg cutlets instead of frying?
Yes, bake them at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until golden and crispy.
Can I use other types of flour for coating?
Absolutely, you can use whole wheat flour, almond flour, or any other flour of your choice.
What other spices can I add to the egg mixture?
Feel free to experiment with spices like cumin, coriander, or even a dash of hot sauce for a spicy kick.
How can I store leftover egg cutlets?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or on the stovetop.
Can I add vegetables to the egg cutlets?
Yes, adding finely chopped vegetables like bell peppers, onions, or spinach can add a nutritious crunch to the cutlets.
