The cuisine of the Polish People’s Republic was filled with recipes using cheap and easily available ingredients. The dishes were simple, but boasted excellent preparation of individual elements, which made their taste unique. Bryzole is one of the dishes that shows this perfectly. Find out what makes them stand out.
Bryzole is . There were two versions of them. The first, richer one, involved mixing meat with egg, salt and pepper. The mass was kneaded thoroughly so that the meat was fluffy and well marinated, and then fried. In a poorer version a soaked, stale roll was added to the mass. In theory, it was a filler that allowed you to get more cutlets at a lower cost. In practice, however it made the cutlets soft and fluffy. Today we can decide which version we prefer to prepare.
The garnish, which consisted of fried onions and mushrooms, was also characteristic of bryzola. Interestingly, the ingredients were prepared in two different pans. This allowed them to be thoroughly fried. Onion without excess water that mushrooms secrete, it is nicely browned, becomes sweet and characteristically bitter. Mushrooms, in turn, evaporate water faster, while still remaining firm. Well fried without adding onion they have their own beautiful aroma that enhances the taste of the meat. Only before serving the brizola, the two already prepared ingredients are mixed together.
Ingredients:
- 500 g of pork,
- egg,
- stale roll,
- 200 g mushrooms,
- 2-3 medium onions,
- additionally: oil for frying, flour for breading.
How to do it:
Soak the roll in water. Season the meat with salt and pepper and add the egg. Squeeze the water out of the bread roll and add it to the mixture. Knead the meat for a few minutes and then set it aside for a few minutes to marinate.
Peel the onion and cut it into slices, clean the mushrooms and cut them into slices. Heat the oil in two separate pans and fry the onion and mushrooms. Fry over high heat until both ingredients are thoroughly browned. Remove from the pan and only then mix them together.
We move on to forming the cutlets. We give them an oval, quite flat shape and then coat them in flour. Heat the oil in a pan. Set the heat to medium and add the cutlets. Fry for a few minutes on each side until nicely browned. Remove from heat and serve. Place the cutlets on a platter and cover them with a layer of fried onions and mushrooms.
Bryzoles are a great idea for a snack for a larger meeting. Served on a nice platter, they will impress your guests and will be a delicious idea for a party treat. They also taste great with classic dinner side dishes such as potatoes or salad.
Source: Terazgotuje.pl, YouTube @KuchniaKwasiora
