🍖 Polish Bryzol (Pan-Fried Meat Cutlets)
Ingredients (4 servings)
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4 beef or pork cutlets (about 150–200g each)
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Salt and pepper to taste
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1 tsp paprika (optional)
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1–2 tbsp flour for dredging
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2–3 tbsp vegetable oil (or butter) for frying
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1 onion, thinly sliced
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Optional: 1–2 cloves garlic, minced
Instructions
1. Prepare the Meat
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Lightly pound each cutlet with a meat mallet until about ½ cm thick.
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Season both sides with salt, pepper, and paprika.
2. Dredge in Flour
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Lightly coat each cutlet in flour, shaking off excess.
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This gives a slight crust when frying.
3. Fry the Cutlets
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Heat oil (or butter) in a skillet over medium heat.
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Fry cutlets 2–3 minutes per side until golden brown and cooked through.
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Remove from the pan and keep warm.
4. Make a Simple Onion Topping (Optional)
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In the same pan, sauté the sliced onions (and garlic if using) until soft and lightly caramelized.
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Serve on top of or alongside the bryzol.
5. Serve
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Traditional sides: boiled or mashed potatoes, pickles, or steamed vegetables.
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Can also serve with a light gravy or mushroom sauce.
Tips for Perfect Bryzol
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Thin cutlets = tender meat that cooks quickly.
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Do not over-fry; thin slices dry out easily.
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Use beef or pork loin for best flavor.
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Optional: add a splash of cream or stock to the onions for a quick pan sauce.
If you want, I can also give you:
✅ A cheesy Bryzol version
✅ A slow-cooked Bryzol with mushroom sauce
✅ A budget-friendly version with minced meat
Do you want me to give one of these variations?
