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Egg Cutlets: Polish Kotlety Jajeczne Recipe

Egg cutlers (kotlety jajeczne in Polish) is a well-know recipe that got popular during the interwar period of the XXth century.

It’s a fast and tasty quick lunch, a simpler and easier version of stuffed eggs (not to confuse it with Deviled Eggs) that we always prepared for Easter with my mom.

The recipe below is a popular one that I pulled from a cookery book from 1929 by Elżbieta Kiewnarska called “100 potraw z jaj” (100 dishes from egg).

Egg cutlets got even more popular in the 80s during Polish People’s Republic era, as they were cheap and filling.

Additional alternative ingredients:

  • cheese (I always add cheese, as it sticks better together, but some people prefer to add a spoon of sour cream or mayo instead)
  • garlic
  • mushrooms
  • broccoli
  • mashed potatoes to make it half egg and half potato cutlets

Polish Egg Cutlets

Polish Egg Cutlets
Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes


  • 8 eggs
  • 2 tablespoons of flour
  • 2 tablespoons of breadcrumbs
  • 1/4 cup of grated cheese
  • 3 tablespoons of chopped chives or green onions
  • salt, pepper
  • oil to fry


    1. Put 7 eggs in cold water in which you previously dissolved a tablespoon of salt.
    2. Bring to a boil and cook for 10 minutes, remove, remove the boiling water, and let it cool in cold water for about 5 min.
    3. Remove the shells and mash the eggs with a fork or potato masher.
    4. Add flour, salt, chives, cheese and one raw egg it and mix well.
    5. Form cutlets with your hands and roll them in breadcrumbs. Fry for about 3 minutes on each side.
    6. Serve with garlic sauce and salad.

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