Kotlet Mielony

Name: Kotlet Mielony
Prep time: 29 min
Cook time: 17 min
Total time: 46 min
Cuisine: Polish
Ingredients: 600 g Pork shoulder, ground; 120 g Onion, finely chopped; 1 Egg, beaten; 60 g Kaiser roll, stale; 300 ml Water; 70 g Breadcrumb, dry; 2 tsp Marjoram, dried; 70 g Pork lard; 1 ½ tsp Salt; ½ tsp Black pepper, ground

Kotlet Mielony · ready in 46 min · 4 servings · 650 kcal per serving · easy · 10 ingredients

A true Polish home classic: juicy ground pork shoulder cutlets, softened with soaked kaiser roll and scented with marjoram.

Prep: 29 min
Cook: 17 min
Total: 46 min
Serves: 4
kcal: 650
Difficulty: easy

Polish Main dishes Dairy-free High-protein (25 g+)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gPork shoulder, ground
120 gOnion, finely chopped
1Egg, beaten
60 gKaiser roll, stale
300 mlWater
70 gBreadcrumb, dry
2 tspMarjoram, dried
70 gPork lard
1 ½ tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, kitchen scale, knife, cutting board, mixing bowl, frying pan, spatula, shallow dish, instant-read thermometer, hands, plate, measuring spoon

Instructions

Gather Mise
Gather and weigh all ingredients; set out a knife, cutting board, bowls, frying pan, spatula, shallow dish, and thermometer. · 5 min
What to look for: All ingredients are measured and tools are ready.
Soak Roll
Soak the stale kaiser roll in water for 10 minutes until fully soft, then squeeze firmly so the crumb is moist but not dripping. · 10 min
What to look for: The roll is soft throughout and holds together when squeezed.
Fry Onion
Fry the onion in 15 g lard over medium heat for 5-6 minutes until golden, then move it to a plate and cool briefly. · 8 min
What to look for: The onion is softened, glossy, and golden at the edges.
Mix Meat
Combine pork shoulder, squeezed roll, cooled onion, egg, marjoram, salt, and black pepper in a bowl; mix until sticky. · 5 min
What to look for: The mixture looks cohesive and slightly tacky.
Shape Cutlets
Shape 4 oval patties with damp hands, press them about 2 cm thick, then coat each cutlet evenly in breadcrumb. · 7 min
What to look for: Each patty is oval, even, and fully covered with breadcrumb.
Fry First Side
Heat remaining lard in a frying pan over medium-high heat; fry cutlets for 3-4 minutes until the underside is deep golden. · 4 min
When it is done: Browning only; final internal temperature is checked after turning.
Fry Second Side
Turn the cutlets and fry 3-4 minutes more until browned and the center reaches 71°C / 160°F on a thermometer. · 5 min
When it is done: Insert the thermometer into the thickest center; it must read 71°C / 160°F.
Serve Hot
Serve the kotlety mielone hot after 2 minutes of resting, with the crust crisp and the center juicy. · 2 min
What to look for: The cutlets are steaming lightly and hold their shape.

Nutrition (per serving)

kcal	650
Protein	32 g
Carbohydrates	25 g
of which sugars	3 g
Fat	47 g
of which saturated	17 g
Fibre	2 g
Sodium	1105 mg

Nutri-ScoreC

Allergens

Contains: eggs, gluten

Ingredient substitutions

Egg

Water: Use only if egg must be avoided; mix the meat very well for structure.

Kaiser roll

Breadcrumb: Soak the breadcrumb with water before mixing to mimic a softened roll.

Breadcrumb

Kaiser roll: Dry the roll well and grate it finely before coating.

Pork lard

Sunflower oil: Use if lard is unavailable; the flavor will be slightly less traditional.