Name: Polish Egg Cutlets Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Polish
Ingredients: 6 hard-boiled eggs, peeled and finely chopped; 1 raw egg; ½ cup breadcrumbs (plus extra for coating); 2 tablespoons finely chopped onion; 2 tablespoons chopped fresh parsley or dill; 1 tablespoon butter; Salt and black pepper to taste; 2 tablespoons vegetable oil or butter for frying

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If you’re searching for a comforting, crowd-pleasing vegetarian dish that’s as easy as it is delicious, look no further than Polish Egg Cutlets. These golden, crispy patties are made from humble pantry staples—eggs, breadcrumbs, and aromatics—but they deliver a burst of flavor and nostalgia with every bite. Whether you’re whipping up a quick lunch, a light dinner, or an impressive brunch addition, Polish Egg Cutlets are a celebration of simple ingredients transformed into something truly special.

Polish Egg Cutlets Recipe - Recipe Image

Ingredients You’ll Need

Polish Egg Cutlets come together with just a handful of ingredients, but each one plays a key role in building flavor, texture, and that famously crisp exterior. Here’s what you’ll need and why it matters:

Hard-boiled eggs (6, peeled and finely chopped): The heart of the dish; their creamy, mild flavor is the perfect base for cutlets.
Raw egg (1): Acts as a binder, helping everything stick together and hold its shape during frying.
Breadcrumbs (½ cup, plus extra for coating): Adds structure to the mixture and creates that irresistible crispy crust.
Finely chopped onion (2 tablespoons): Brings savory depth and a hint of sweetness once sautéed.
Fresh parsley or dill (2 tablespoons, chopped): Lends freshness and a pop of color—choose your favorite or mix both!
Butter (1 tablespoon): Used for sautéing onion; imparts richness and a subtle buttery note.
Salt and black pepper (to taste): Essential for seasoning and balancing the flavors.
Vegetable oil or butter for frying (2 tablespoons): Ensures a beautifully browned, crisp exterior on every cutlet.

How to Make Polish Egg Cutlets

Step 1: Sauté the Onion

Start by melting a tablespoon of butter in a skillet over medium heat. Add the finely chopped onion and cook gently until it turns soft and translucent, about three minutes. This step is key—the gentle sauté brings out the onion’s natural sweetness and softens its bite, infusing your Polish Egg Cutlets with extra flavor.

Step 2: Mix the Filling

In a large mixing bowl, combine the chopped hard-boiled eggs, sautéed onion, raw egg, breadcrumbs, and your choice of fresh parsley or dill. Season the mixture generously with salt and black pepper. Use a fork or your hands to mix everything together until it holds its shape when pressed—if it feels a bit too loose, sprinkle in a touch more breadcrumbs.

Step 3: Shape and Coat the Cutlets

Scoop out small portions of the mixture and shape them into round or oval patties, about half an inch thick. Pour some extra breadcrumbs onto a plate, then gently press each patty into the crumbs, coating both sides evenly. This simple step gives Polish Egg Cutlets their signature crispy coating once fried.

Step 4: Fry Until Golden

Heat two tablespoons of vegetable oil or butter in a nonstick skillet over medium heat. Carefully lay the cutlets in the pan, making sure not to overcrowd them. Fry for three to four minutes per side, or until they’re beautifully golden and crisp. The aroma is incredible! Once done, transfer the cutlets to a plate lined with paper towels to drain any excess oil.

Step 5: Serve and Enjoy

Polish Egg Cutlets are best enjoyed warm and fresh from the skillet. Serve them with a dollop of tangy sour cream, a light salad, or your favorite sides. Each bite is a crunchy, creamy delight that’s sure to become a new favorite.

How to Serve Polish Egg Cutlets

Garnishes

A sprinkle of fresh herbs—like chopped dill or parsley—adds both color and a burst of freshness to your Polish Egg Cutlets. For an extra touch, a spoonful of sour cream or a drizzle of mustard alongside each cutlet brings a tangy, creamy counterpoint to their savory richness.

Side Dishes

Polish Egg Cutlets pair beautifully with a light green salad, crisp pickled vegetables, or creamy mashed potatoes. For a classic Eastern European meal, serve them with a simple cucumber salad or buttery boiled potatoes with fresh dill. The cutlets’ mild flavor makes them a perfect canvas for all sorts of sides.

Creative Ways to Present

Think outside the plate! Tuck Polish Egg Cutlets into a fresh roll or sandwich bread with lettuce, tomato, and a swipe of mustard for a satisfying vegetarian sandwich. Or slice them into strips and serve over a bed of grains or roasted vegetables for a fresh, modern twist.

Make Ahead and Storage

Storing Leftovers

To keep your Polish Egg Cutlets tasting their best, store any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to three days. Make sure to let them cool completely before sealing to preserve their crispness.

Freezing

These cutlets freeze surprisingly well! Arrange cooled cutlets in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They’ll keep for up to two months—perfect for quick lunches or dinners on busy days.

Reheating

For best results, reheat Polish Egg Cutlets in a skillet over medium-low heat until warmed through and crispy again. You can also use an oven or toaster oven at 350°F for about 10 minutes. Avoid microwaving, as it can make the coating soggy.

FAQs

Can I use other herbs besides parsley or dill?

Absolutely! While parsley and dill are traditional, you can experiment with chives, tarragon, or even a bit of basil for a new flavor twist in your Polish Egg Cutlets.

Are Polish Egg Cutlets gluten-free?

As written, this recipe uses regular breadcrumbs, so it’s not gluten-free. However, you can easily substitute your favorite gluten-free breadcrumbs to make this dish suitable for gluten-free diets.

Can I bake Polish Egg Cutlets instead of frying them?

Yes! Arrange the breaded patties on a parchment-lined baking sheet, spray or brush lightly with oil, and bake at 400°F (200°C) for about 15 minutes, flipping halfway through, until golden and crisp.

How can I make the cutlets extra flavorful?

Try adding a spoonful of Dijon or spicy mustard to the mixture, or a sprinkle of grated cheese. Both add a delicious depth to your Polish Egg Cutlets without overpowering their classic taste.

What else can I serve with Polish Egg Cutlets?

Besides salads and potatoes, these versatile cutlets are great with sautéed mushrooms, roasted root vegetables, or tucked into wraps with fresh greens and yogurt sauce for a modern, portable meal.

Final Thoughts

There’s something truly comforting about Polish Egg Cutlets—the way they turn simple, everyday ingredients into a golden, satisfying treat. Whether you’re new to Eastern European cooking or rediscovering a beloved family favorite, give this recipe a try and let it bring a little extra warmth and joy to your table!

Polish Egg Cutlets Recipe

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Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Polish Egg Cutlets, or kotlety jajeczne, are a traditional Eastern European vegetarian dish made from finely chopped hard-boiled eggs mixed with sautéed onions, breadcrumbs, and fresh herbs. Crispy on the outside and tender on the inside, these savory patties are quick to prepare and perfect as a main course or sandwich filling.

Ingredients

Scale

Main Ingredients

6 hard-boiled eggs, peeled and finely chopped
1 raw egg
½ cup breadcrumbs (plus extra for coating)
2 tablespoons finely chopped onion
2 tablespoons chopped fresh parsley or dill
1 tablespoon butter
Salt and black pepper to taste
2 tablespoons vegetable oil or butter for frying

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Instructions

Sauté Onions: In a skillet, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté for about 3 minutes, until soft and translucent, enhancing their natural sweetness.
Prepare Mixture: In a mixing bowl, combine the chopped hard-boiled eggs, sautéed onions, raw egg, breadcrumbs, fresh herbs (parsley or dill), salt, and black pepper. Mix thoroughly until the ingredients are well combined and the mixture holds together enough to form patties.
Shape Cutlets: Form the mixture into small patties or cutlets, approximately the size of your palm. Lightly coat each cutlet in additional breadcrumbs to ensure a crispy exterior when fried.
Fry Cutlets: Heat the vegetable oil or butter in a nonstick skillet over medium heat. Fry the cutlets for 3 to 4 minutes on each side until they are golden brown and crisp on the outside.
Drain and Serve: Remove the fried cutlets from the skillet and place them on paper towels to drain excess oil. Serve warm, optionally accompanied by sour cream or a light salad for a complete meal.

Notes

For extra flavor, you can add a spoonful of mustard or a bit of grated cheese to the mixture before shaping the cutlets.
These cutlets make an excellent vegetarian sandwich filling or can be served as a main dish alongside a fresh salad.
Use fresh herbs like dill or parsley according to your preference to personalize the flavor.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: Polish