How to make Polish Kotlet Mielony (a.k.a. Sznycel)
You will need:
- 0,4-0,5 kg (11 lb.) meat: pork, turkey, beef (in equal quantities)
- 1 stale bread roll (about 50-80g or 2-3 oz.)
- 1 glass milk
- 50 g (2 oz.) onion
- 1 egg
- salt, pepper, dill
- 1 garlic (optional)
- 20 g (0,7 oz.) breadcrumbs
- Oil (vegetable oil, lard or margarine)
It is possible to prepare a Kotlet Mielony from just one kind of meat, say pork. However for best results you should use different kinds of meat at the same time.
Mince the meat thoroughly, add finely grated onion. Soak the stale bread roll with milk and squeeze it. Add the bread and egg to the meat. Add salt, pepper, dill and grated garlic.
Polish Kotlet Mielony (Sznycel) - on the right - with potatoes and vegetables
Mix it all up carefully and knead well, pressing hard, so the mass becomes quite firm and solid. Then divide it into equal round parts. Roll each one in breadcrumbs. Then shape them - each piece should be more or less circular or oval, while somewhat flattened when seen from the side (see photo).
Heat oil on the pan. When the oil gets very hot, put the Kotlets in the pan and fry them on both sides. Serve them with potatoes, grits or bread, with lettuce, cucumber salad or sauerkraut – possibilities are endless. Kotlet Mielony also makes great camp food. It can be eaten cold (without re-heating) with bread and butter.
The name Sznycel is used for Kotlet Mielony in Southern Poland. It should not be however confused with Wiener Schnitzel, which is a completely different dish.