Quick Weeknights · Polish
Polish Kotlety Mielone
These ground meat patties are packed with fresh herbs and cooked until tender, making them a staple of home cooking.
Why This Works
The mixture of pork and beef provides both tenderness and a rich, meaty depth that single-meat patties lack.
The Upgrade
Add a tablespoon of sour cream to the meat mix for an even juicier patty.
Chef's Secret
Michelin TechniqueGrating the onion instead of chopping it allows the juices to penetrate every bit of the meat mixture.
Ingredients
Total time including resting: 40 min
Directions
In a large mixing bowl, combine meats, grated onion, garlic, and marjoram.
5 minSoak bread crumbs in milk, then add to the meat mixture with the egg.
2 minMix thoroughly by hand until the texture becomes slightly tacky and uniform.
3 minForm into 8 oval patties, slightly flattened.
3 minCoat each patty lightly in additional dry bread crumbs.
2 minHeat butter in a large skillet over medium-high heat.
2 minFry patties until deeply browned and crusted on both sides.
10 minReduce heat to low, cover, and steam briefly to ensure they are cooked through.
5 minRest patties before serving to ensure juiciness.
3 minWine Pairing
Zinfandel
Red Wine
The BottleRidge Vineyards Three Valleys Zinfandel
The spicy, robust fruit profile of a Zinfandel pairs well with the seasoned, herbaceous ground meat patties. The wine provides a lush density that complements the tender texture of the kotlety.
Nutrition per Serving
420
calories
38g
protein
10g
carbs
22g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Mashed Potatoes
Prepare smooth, buttery mashed potatoes to serve as a comforting, soft base for the savory meat patties.
Ingredients
Directions
Place potatoes in a large pot, cover with cold salted water, and boil until fork-tender, approximately 15 minutes.
Drain potatoes thoroughly and return them to the warm pot over low heat for 1 minute to evaporate excess moisture.
Pass the hot potatoes through a ricer into a large mixing bowl for a superior, lump-free texture.
Fold in the cubed butter until fully incorporated.
Gradually whisk in the warmed heavy cream until the consistency is light and velvety.
Season with salt to taste and serve immediately.
Side Dish
Sweet and Sour Cabbage
Sauté shredded cabbage with vinegar and sugar to provide a tangy, crunchy vegetable side that cuts the richness of the fried meat.
Ingredients
Directions
Melt butter in a large sauté pan over medium-high heat until foaming.
Add the shredded cabbage to the pan, tossing to coat thoroughly in the butter.
Sauté for 5 to 7 minutes, stirring occasionally, until the cabbage is tender but retains a crisp bite.
Whisk together the vinegar, sugar, salt, and pepper in a small bowl.
Pour the vinegar mixture over the cabbage and toss rapidly for 1 minute to glaze.
Remove from heat immediately and serve while hot to maintain texture.
Member Reviews
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Great recipe — took me about 10 minutes longer than listed but worth it.
Really enjoyed this. I'd add a touch more acid next time, but very solid.