Description
Traditional Polish egg cutlets made from hard-boiled eggs mixed with breadcrumbs and herbs, shaped into patties, breaded, and pan-fried until golden and crispy.
Ingredients
- 6 large eggs, hard-boiled
- 1/2 cup breadcrumbs
- 1 small onion, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon mustard
- Salt, to taste
- Black pepper, to taste
- 1/2 cup all-purpose flour
- 2 raw eggs, beaten
- 1 cup breadcrumbs (for coating)
- 3 tablespoons vegetable oil (for frying)
Instructions
- Peel the hard-boiled eggs and finely chop or mash them in a bowl.
- Add breadcrumbs, chopped onion, parsley, mustard, salt, and pepper; mix until well combined.
- Shape the mixture into small oval or round cutlets.
- Coat each cutlet first in flour, then dip into beaten eggs, and finally coat with breadcrumbs.
- Heat vegetable oil in a skillet over medium heat.
- Fry the cutlets for 3–4 minutes per side until golden brown and crisp.
- Remove and drain on paper towels before serving.
Notes
- Serve with mashed potatoes or beet salad for a traditional meal.
- You can add a pinch of nutmeg for extra flavor.
- Best served warm, but also tasty cold.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: Polish