Sznycel Mielony Recipe
Recipe information
Make Sznycel Mielony in just 45m. Deux boulettes de porc haché légèrement panées, servies avec une sauce crémeuse aux champignons, patates et choix de salade.
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Ingredients
Meat
Breading
Sauce
Sides
Preparation of Sznycel Mielony
1. Forming the Meatballs
In a large bowl, mix the ground pork, egg, salt, and pepper until well combined. Form the mixture into two large meatballs.
2. Coating
Roll each meatball in flour, then dip in beaten egg, and finally coat with breadcrumbs.
Cooking the Meatballs
3. Frying
Heat oil in a pan over medium heat. Add the coated meatballs and fry until golden brown on all sides, about 8-10 minutes. Remove and set aside.
Preparing the Sauce
4. Making the Sauce
In the same pan, melt butter and sauté chopped onion and minced garlic until translucent. Add sliced mushrooms and cook until soft. Pour in the chicken broth and heavy cream, stirring until combined. Let simmer for 5 minutes, then add parsley.
Preparing the Sides
Serving
7. Final Assembly
Serve the meatballs topped with mushroom sauce alongside the potatoes and salad.
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