Polish Egg Cutlets (Kotlety Jajeczne) Recipe

What are Polish Egg Cutlets (Kotlety Jajeczne)?

Kotlety Jajeczne are Polish egg cutlets made from a mixture of hard-boiled eggs, breadcrumbs, and various seasonings.

Often, ingredients like cheese, garlic, and fresh herbs are added to enhance the flavor. These cutlets are then shaped into patties and pan-fried until golden brown.

The result is a crispy, savory treat that is both simple and satisfying. Popular during the Polish People’s Republic era, these cutlets are a testament to the resourcefulness and creativity of Polish home cooks.

Key Ingredients

Hard-Boiled Eggs: The main ingredient in this recipe, hard-boiled eggs are chopped and mixed with other ingredients to form the cutlets. Use fresh eggs for the best flavor and texture.

Breadcrumbs: Provides structure to the cutlets and helps them hold together during frying. You can use regular breadcrumbs or panko for extra crunch.

Cheese: Adds flavor and creaminess to the cutlets. A mild cheese like mozzarella or a sharp cheese like cheddar works well. You can also use Polish cheese for an authentic flavor.

Onion and Garlic: Finely chopped onions and minced garlic add depth of flavor to the cutlets. Sauté them briefly to soften and bring out their sweetness.

Butter: Adds richness and helps sauté the onions and garlic. You can use olive oil for a lighter version.

Flour and Eggs (for coating): Helps the breadcrumbs adhere to the cutlets, creating a crispy exterior. Use all-purpose flour and beaten eggs for the coating.

Seasonings: Simple seasonings like salt, pepper, and paprika enhance the flavor of the cutlets. Fresh herbs like dill or parsley can also be added for extra flavor.

How to Store?

Store leftover Polish Egg Cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place the cutlets in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through and crispy.

You can also reheat them in a skillet over medium heat, turning occasionally until warmed. Avoid using the microwave, as it can make the cutlets soggy.

How to Serve?

Serve Polish Egg Cutlets hot, with a side of sour cream or a tangy garlic sauce for dipping. They pair well with a fresh cucumber salad or a simple green salad for a light lunch.

For a heartier meal, serve the cutlets with boiled potatoes or rice and a side of sautéed vegetables. These cutlets are also great as an appetizer or a snack, making them a versatile addition to any meal.

Expert Tips

Perfecting the Texture: Ensure the hard-boiled eggs are chopped finely for a smoother texture in the cutlets. If you prefer a chunkier texture, roughly chop the eggs instead.

Add-ins and Variations: Experiment with different add-ins like sautéed mushrooms, chopped spinach, or grated carrots for added flavor and nutrition. You can also mix in a handful of grated cheese for a cheesy twist.

Frying Tips: Use a non-stick skillet and a moderate amount of oil or butter for frying. Fry the cutlets over medium heat to ensure they cook evenly and achieve a golden-brown crust.

Gluten-Free Version: Use gluten-free breadcrumbs and flour to make this recipe gluten-free. Ensure all other ingredients, like cheese and seasonings, are also gluten-free.

Variations and Substitutions

Vegetarian Version: Polish Egg Cutlets are naturally vegetarian. For a vegan version, use a plant-based egg substitute and vegan cheese.

Cheesy Egg Cutlets: Add 1/2 cup of grated cheese, like mozzarella or cheddar, to the egg mixture for a cheesy version of the cutlets.

Spicy Egg Cutlets: For a spicy twist, add 1/4 teaspoon of cayenne pepper or chili flakes to the egg mixture. This adds a bit of heat and enhances the overall flavor.

Herb-Flavored Cutlets: Add fresh herbs like dill, parsley, or chives to the egg mixture for a fresh, herbaceous flavor. These herbs complement the eggs and add a burst of color to the cutlets.

Baked Egg Cutlets: For a lighter version, bake the cutlets in a preheated oven at 375°F (190°C) for 15-20 minutes, or until golden brown and crispy. Place the cutlets on a baking sheet lined with parchment paper and brush with a little oil before baking.

Polish Egg Cutlets (Kotlety Jajeczne) Recipe

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• Author: Laura
• Total Time: 25 minutes
• Yield: 4 servings 1x

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Polish Egg Cutlets (Kotlety Jajeczne) are a quick and easy dish made with hard-boiled eggs, breadcrumbs, and simple seasonings. Fried to golden perfection, these cutlets are a delicious and versatile addition to any meal.

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Ingredients

Units Scale

• 6 hard-boiled eggs, chopped
• 1/2 cup breadcrumbs
• 1/4 cup grated cheese (optional)
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 2 tablespoons butter or olive oil
• 1/4 cup all-purpose flour
• 2 large eggs, beaten
• Salt and pepper, to taste
• 1/4 teaspoon paprika
• 1/4 cup fresh herbs, chopped (optional)
• Oil or butter for frying

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Instructions

1. Prepare the Mixture: In a skillet, heat the butter or olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 3 minutes. Set aside to cool slightly.
2. Mix Ingredients: In a large bowl, combine the chopped eggs, breadcrumbs, cheese (if using), sautéed onions and garlic, salt, pepper, paprika, and fresh herbs. Mix well until all ingredients are evenly incorporated.
3. Form the Cutlets: Shape the mixture into small patties, about 2 inches in diameter.
4. Coat the Cutlets: Dredge each patty in flour, then dip into the beaten eggs, and coat with breadcrumbs.
5. Fry the Cutlets: In a large skillet, heat oil or butter over medium heat. Fry the cutlets in batches until golden brown on both sides, about 2-3 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.
6. Serve: Serve the cutlets hot with a side of sour cream or garlic sauce, and enjoy!

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Notes

For extra crunch, use panko breadcrumbs instead of regular breadcrumbs.

Adjust the seasoning according to your taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main dish
• Cuisine: Polish

Nutrition

• Calories: 220
• Sugar: 2g
• Fat: 15g
• Carbohydrates: 12g
• Protein: 10g

Frequently Asked Questions (FAQs)