Description
Polish Egg Cutlets, or Kotlety Jajeczne, are crispy, golden patties made from boiled eggs, breadcrumbs, and herbs. These savory cutlets are a traditional Polish appetizer or side dish, perfect for brunch or a light meal.
Ingredients
Scale
- 6 large hard-boiled eggs, peeled
- 1 small onion, finely chopped
- 1/2 cup breadcrumbs (plus extra for coating)
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons mayonnaise or sour cream
- 1 teaspoon mustard
- Salt and pepper to taste
- 2 large eggs, beaten (for coating)
- Vegetable oil for frying
Instructions
- Chop the hard-boiled eggs finely or pulse briefly in a food processor to break them up.
- In a mixing bowl, combine chopped eggs, finely chopped onion, breadcrumbs, parsley, mayonnaise, mustard, salt, and pepper. Mix well to form a thick mixture.
- Shape the mixture into small oval or round patties.
- Dip each patty into the beaten eggs, then coat with additional breadcrumbs.
- Heat vegetable oil in a frying pan over medium heat.
- Fry the patties for 3–4 minutes on each side, until golden brown and crispy.
- Drain on paper towels and serve warm with sour cream or your favorite dipping sauce.
Notes
- For a lighter version, bake the cutlets at 375°F (190°C) for 15–20 minutes, turning halfway through.
- Add chopped dill or chives for extra flavor.
- Serve as a side dish, appetizer, or part of a buffet spread.
Nutrition
- Serving Size: 1 cutlet
- Calories: 120
- Sugar: 1g
- Sodium: 220mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Polish egg cutlets, kotlety jajeczne, egg patties, fried egg cutlets