Pork Kotlety

This recipe for pork kotlety is a staple in our house. It’s a big favorite of my husband. In fact, when we first started dating, these pork kotlety, were his specialty dish! Why do you think I married him? 😉 Juicy and soft on the inside and crunchy on the outside, the most delicious without jokes! 

I really enjoy sharing not only recipes for difficult desserts, time consuming stews and homemade cheeses, but also cozy, comfy and simple family-friendly recipes. It’s so rewarding to hear that you’ve helped someone to cook their first borscht, make a stack of delicious crepes or soft and fragrant meat balls. After all, there will always be those who are looking for new ideas and inspiration, and those who are just beginning to explore the world of cooking.

If there is any Slavic blood running in your veins, you probably are familiar with at least one kind of tender and juicy meat or fish patties called kotlety. Delicious and rustic pork kotlety is the taste of my childhood. This taste brings back the warm and intimate memories of the kindergarten, our old apartment and my mom frying kotlety for dinner.

First let’s talk about the ingredients list, what goes into the mix and how to fry them, so that they turn out beautiful and delicious.

1. The meat: Always pork. Pork gives kotlety an amazing texture and makes them juicy. You wouldn’t be able to achieve this tenderness with beef, and I find chicken to be less flavorful.
2. Onion is a mandatory component. Since kotlety cook very quick, it’s best to purée the onion in a food blender, pass it through a meat grinder or at least mince into the smallest cut that you can. If you cut the onions too big, they won’t be able to cook through and you’ll end up eating raw onions. If you try to cook kotlety for longer and cook the onions through, you’ll end up with dry and overcooked meat.
3. If you have an egg, throw it in. I usually use one egg per pound of meat, but eggs in kotlety are really optional. If you’re out of eggs, don’t sweat it – kotlety will be fine without them.
4. Butter – another mandatory ingredient to achieve flavorful kotlety. When frying with butter, always combine it with your regular frying oil, such as olive oil or grape see oil – it will prevent butter from burning. We prefer combining it with grape seed oil because it has a high smoking point and practically no flavor – the flavor will come from the butter.
5. Breadcrumbs. I don’t mix any breadcrumbs into the meat, but only use them on the outside, which gives kotlety it’s crunchiness. Any breadcrumbs will do. We like using panko for the texture they produce, but the crumbs that you’ve made yourself from that leftover loaf of sourdough of course are best.

Ingredients:

1 lb ground pork

1 medium onion, puréed

1/2 cup bread crumbs

1 egg (optional)

1 tbsp butter

1 tbsp oil

salt and pepper to taste

In a medium bowl mix together pork, onion and egg. Season with salt and pepper. Take a scoop of the mixture about the size of the baseball, then press it down into an oval shape about 1 inch think. Coat all sides in bread crumbs and arrange kotlety on a cutting board.

Heat a large non-stick pan over medium heat with butter and oil. Once oil is hot, add kotlety and cook about 3 minutes on one side. Flip them over using 2 forks and cook for another 2-3 minutes on the other side adding more butter and oil as needed.

Remove to a plate lined with a paper towel to soak up excess oils and serve.

Mmm, that moment when your teeth break into the crunchy outside wrapped around the juicy and tender meat inside – just think of it as your gateway to happiness.