One of my favourite Polish dish is a cutlet with the potatoes and cucumber salad. I like that dish because is very easy and fast to prepare.

Step 1

Cutlets thoroughly with a pestle, turning over from time to time. Cutlets should be about 5 mm thick. Season the meat with a salt and pepper, leave it for 10 minutes. Beat the egg well with a fork in a deep plate. Add flour to the second plate, and bread crumbs to the third.

 Step 2

Cover the cutlets with the flour, then immerse in the egg and finally coat in breadcrumbs. Heat up an oil in a large frying pan and put chops on hot fat. Fry until golden brown on low heat.

 Step 3

Wash the cucumbers, peel them and cut into thin slices. Transfer chopped cucumbers to a bowl and add a cream. Season with a salt and pepper. Mix thoroughly. Store in the fridge for about 15 minutes before eat.

 

Here are my top 5 best Polish foods made according to traditional recipes:

 1.      Pierogi (Polish dumplings)

Dumplings are made of thinly rolled-out dough filled with a variety of fillings. The most popular fillings are meat, sauerkraut and mushrooms, seasonal fruit (blueberries, strawberries and cherries), sweet cottage cheese or boiled pgtatoes with fried onions (called Russian dumplings). Pierogi is a Polish food that’s always served for Christmas.

 2.      Rosół (broth/ chicken soup)

Chicken soup is the most common soup served in Poland. It is very easy and quick to prepare, commonly served with homemade noodles. The ingredients needed for the soup are water, any piece of chicken, carrot, small leek, onion, green celery, parsley, cabbage, salt and pepper.

 3.      Gołąbki (cabbage roll)

Is a typical traditional Polish food made of minced pork with some rice, onion, mushrooms, wrapped in white cabbage leaves. Before serving cabbage are simmered. Served in tomato sauce.

  4.      Bigos (Hunter’s stew)

It is a very traditional Polish dish and its basic ingredients are shreds sauerkraut, fresh cabbage (sometimes used only sauerkraut), various types of meat and sausages, mushrooms, prunes, onions and spices. Cooked in one pot

  5.      Kotlet schabowy (breaded pork cutlet- panierowany kotlet wieprzowy)

Pork cutlet is one of the most delicious and the oldest Polish foods. The pork breaded cutlet coated with breadcrumbs can be perfectly served with potatoes and cabbage salad.

INGREDIENTS

 •chicken - 1 pc (1.5 kg)
 •onion - 1 pc.
 •Italian - 1.25 kg
 •black peppercorns - 6 pcs.
 •bay leaves - 2 pcs.
 •broccoli - 250 g
 •broth noodles - 200 g
 •salt
 •pepper

A typical Polish dish on Sunday in Silesia is usually chicken broth. For the second course, Poles eat roulades with Silesian dumplings and cabbage or chicken with potatoes and cabbage.
Dishes eaten during the week
The most common dishes eaten by Poles during the week are pork chop, dumplings, stew, stuffed cabbage, porridge.

In Silesia on Sunday all the family sitt together at one table.

Our typical Sunday lunch consists of two dishes. As a starter we eat chicken soup with pasta called „rosół”. For the second dish we eat roulade with Silesian noodles and purple cabbage.

Ingredients for the stuffing

300 g semi-skimmed cottage cheese

large onion - 300 g

500 g of boiled potatoes

2 tablespoons of clarified butter

half a flat teaspoon of salt and pepper

onion

smoked bacon - 1 strip for 1 piece of roulade,

sausage - 1 strip for 1 piece of roulade,

salt

pepper-

mustard, -6 teaspoons, 1 teaspoon for 1 piece of roulade,

Additionally:

white thread or skewer for fixing roulades,

fat, e.g. margarine at the bottom of the baking dish,

water for watering roulades.

Break pork (better) or beef into chops season with salt and pepper and brush them with mustard.

STUFFING
grind in a machine - bacon, sausage, onions, cucumbers and put this mass on the meat
cut into thin strips: sausage, smoked bacon, cucumbers and onions into small cubes and put on individual pieces of meat
We roll the roll tightly so that the filling on the sides does not fall out, and at the same time we wrap it thoroughly with white threads or a skewer.
Bake them at a low temperature, covered until soft, watering them from time to time so that they do not burn.
After baking, put down the roulades, and when they cool, remove the threads or skewer from them

-Dumplings

-Pork chop

-Cabbage soup

-Groats

-Beetroot soup

Traditional sunday dinner consists of :

soup broth and second dish is a meat  roulade , dumplings and red cabbage.