Kotlety Mielone (Polish Ground Meat Cutlets)

Cut stale white bread into cubes, pour milk over it and let sit for 10 minutes until softened, then squeeze out well to remove excess liquid.

Finely chop the onion and sauté in 1 tbsp of oil until soft and golden, 3-4 minutes, then remove from heat and let cool slightly.

In a large bowl, combine the ground meat, squeezed bread, sautéed onion, egg, marjoram, salt and black pepper.

Knead the mixture with your hands for 3-4 minutes until it becomes a smooth, slightly sticky mass — this is the main secret to juicy cutlets.

Shape into 8 oval cutlets of equal size with your hands.

Coat each cutlet on all sides in breadcrumbs.

Heat the remaining oil in a skillet and fry the cutlets over medium heat for 5-6 minutes on each side until golden brown and cooked through.

Serve hot with mashed potatoes and pickled cucumbers.