Savory Polish Egg Cutlets Recipe

by Jan Vasil
Savory Polish Egg Cutlets Recipe

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

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Recipe by Jan Vasil Course: All Recipes, Dinner Recipes, Lunch RecipesCuisine: PolishDifficulty: easy


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  • 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


  • 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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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.

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Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


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