Polish Egg Cutlets Kotlety Jajeczne

Polish egg cutlets kotlety jajeczne are a true comfort food from my childhood and the perfect solution when you want a quick yet satisfying meal that is both economical and packed with flavor. These egg patties come together with a softly spiced filling and crispy coating a recipe that blends what my grandmother taught me with a modern shortcut or two when I am short on time.

My family always made these to stretch simple ingredients into a hearty dinner and to this day these cutlets get devoured faster than anything else when I put them on the table.

Gather Your Ingredients

• Hard boiled eggs: Chopped, these make up the main filling. I always use eggs that are at least a day old for easier peeling
• Breadcrumbs: These create a sturdy texture and help the crust crisp perfectly. Use homemade or panko for extra crunch
• Grated cheese: Adds richness and a little sharp bite. Try aged cheddar or gouda
• Finely chopped onion: Brings sweetness and depth. Look for firm white or yellow onions
• Garlic: Minced for a fragrant and savory background flavor. Choose fresh, tight cloves
• Butter or olive oil: For richness and sautéing the aromatics. European style butter can make these even creamier
• All purpose flour: This coats the patties for a golden crust. Sift to avoid lumps
• Large eggs: Beaten, these ensure the breadcrumbs stick and give the coating its classic finish
• Salt and pepper: For balance and to bring out all the flavors. Go for sea salt or freshly ground pepper
• Paprika: For color and warmth. Hungarian paprika gives a little extra smokiness
• Fresh herbs: Chopped for brightness and a fresh finish. I like parsley or dill but chives work too
• Oil or butter for frying: To give the cutlets their irresistible crisp. Try a blend for best browning

How to Make It

Prepare and Sauté the Aromatics:

Melt butter or heat olive oil over medium heat in your skillet. Add the finely chopped onion and minced garlic and cook gently for about three minutes until the onion becomes golden and fragrant. Stir often but do not allow the garlic to brown. Set aside to cool slightly

Mix the Filling:

In a large bowl combine the chopped hard boiled eggs with the room temperature onion and garlic mixture. Add in breadcrumbs, grated cheese, salt, pepper, paprika, and your choice of chopped fresh herbs. Use a fork or your hands to mix well until everything is evenly combined

Shape the Patties:

With clean hands form the mixture into evenly sized patties about two inches wide and half an inch thick. They should hold together firmly but not feel dry. Adjust breadcrumbs if the mix is too wet

Dredge and Coat:

First dredge each patty lightly in flour, tapping off any excess. Next dip into the beaten eggs, coating all sides. Finally press into the breadcrumbs so each patty has a thick, even coating

Fry the Cutlets:

Heat oil or butter in your skillet over medium heat. Add the egg cutlets in a single layer, frying them in batches for about two to three minutes per side. Flip gently when they become golden brown and crisp, and transfer to a plate lined with paper towels to absorb any extra oil

Serve:

Let the cutlets cool slightly before serving. They are delicious hot and even better at room temperature

I always look forward to adding plenty of fresh dill or parsley as my special touch. The herbs are what remind me of my grandma’s garden and always make me smile when I taste them in the finished dish

Flavor Boosters

Egg cutlets keep well in the fridge for up to four days. I layer them with parchment paper in an airtight container so they do not lose crispness. For longer storage, freeze individually on a tray before transferring to bags; reheat in a skillet or oven to bring back their crunch

Serving Suggestions

Serve warm with a big dollop of sour cream and a sprinkle of fresh herbs. They make a satisfying vegetarian main dish and also work perfectly as a sandwich filler. Stack between slices of rye bread with mustard or pack for a picnic with pickles and seasonal veggies

Creative Twists

You can swap out breadcrumbs for crushed crackers or even cooked rice for a gluten free version. Any favorite cheese works here but skipping cheese makes this more traditional. For different aromatics try shallots or green onions for a twist. In spring, I like to add finely chopped ramps or wild garlic. For autumn, try a pinch of smoked paprika or even a touch of nutmeg for warmth. Fresh herbs change with the seasons — parsley in summer, dill in spring, chives in autumn

Making these for loved ones or taking them to a potluck always brings back family memories and guarantees a plate that empties fast

Common Questions About This Recipe

→ What texture should the cutlets have?

The cutlets should be crisp and golden on the outside with a soft, moist, and flavorful interior.

→ Can I add other ingredients to the mix?

Yes, you can include cheese, chopped fresh herbs, or additional spices to personalize the flavor.

→ What is the best way to fry the cutlets?

Use medium heat and enough oil or butter to achieve an even, golden crust without burning the exterior.

→ How can I serve Polish egg cutlets?

Serve them warm as a main dish, alongside salads, potatoes, or as a light snack with dipping sauces.

→ Can these be made ahead of time?

You can prepare the patties ahead and fry them just before serving to keep them crispy and fresh.