👨‍🍳 作り方

1. 1

   Prepare the meat mixture: In a large bowl, combine the ground pork and beef. Squeeze the soaked bread roll very well to remove excess liquid, then crumble it into the meat. Add the minced onion, 1 egg, salt, and pepper. Mix everything thoroughly with your hands until well combined. Avoid overmixing, which can make the patties tough.

   ⏱️ 10 minutes
2. 2

   Form the patties: Divide the meat mixture into 4 equal portions. Shape each portion into a flattened oval or round patty, about 1.5-2 cm (about 0.5-0.75 inch) thick. Make a slight indentation in the center of each patty with your thumb; this helps prevent them from puffing up unevenly during cooking.

   ⏱️ 5 minutes
3. 3

   Set up the breading station: Place the flour in one shallow dish, whisk the 2 eggs in another shallow dish, and put the breadcrumbs in a third shallow dish. Dredge each patty first in flour, shaking off any excess. Then dip it into the beaten eggs, ensuring it's fully coated. Finally, press the patty firmly into the breadcrumbs, coating both sides evenly. Set the breaded patties aside on a plate.

   ⏱️ 5 minutes
4. 4

   Fry the kotlety: Heat the vegetable oil or lard in a large skillet over medium-high heat. The oil should be hot enough that a breadcrumb sizzles when dropped in. Carefully place the breaded patties into the hot oil, being careful not to overcrowd the pan (fry in batches if necessary). Fry for 5-7 minutes per side, until golden brown and cooked through. The internal temperature should reach at least 71°C (160°F).

   ⏱️ 10-15 minutes
5. 5

   Drain and serve: Remove the cooked kotlety from the skillet and place them on a wire rack or paper towels to drain any excess oil. Serve hot, traditionally with mashed potatoes and a side of pickled cucumbers (ogórki kiszone) or a simple salad.