Kotlety Mielone (Polish Ground Meat Cutlets)

Ingredients

• about 450 g Ground Pork
• 1 medium Onion
• 1 large Egg
• 0.5 cup Breadcrumbs (gluten-free)
• 2 cloves Garlic
• 1 tsp Marjoram
• 1 tsp Salt
• 0.5 tsp Black Pepper
• 0.5 cup Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the 1 medium onion and mince the 2 cloves garlic.
2. 2In a large bowl, combine the about 450 g ground pork, the chopped onion, the minced garlic, the 1 large egg, the 0.5 cup gluten-free breadcrumbs, the 1 tsp marjoram, the 1 tsp salt, and the 0.5 tsp black pepper. Mix everything together with your hands until just combined. Do not overmix.
3. 3Divide the mixture into 8 equal portions and shape each portion into an oval cutlet, about 1.27 cm thick.
4. 4Heat the 0.5 cup vegetable oil in a large 30.48 cm skillet over medium-high heat until it shimmers, about 175°C.
5. 5Carefully place 3-4 cutlets into the hot oil, ensuring not to overcrowd the skillet. Fry for 5-7 minutes per side, until they are golden brown and the internal temperature reaches 71°C.
6. 6Remove the cooked cutlets from the skillet and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining cutlets.
7. 7Serve the kotlety mielone hot with mashed potatoes and dairy-free gravy.

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