Chicken Kotleti are tender, oval-shaped ground chicken patties that are pan-fried until golden brown—a classic Eastern European comfort dish with a soft, juicy center and crispy exterior.
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In a medium bowl, soak the panko breadcrumbs (or bread slices) in the milk and set aside for a few minutes. If using sliced bread, after soaking, puree the bread in a food processor or blender before adding it to the meat. Grate the onion using the small or medium holes of a box grater.
Add the soaked breadcrumbs (or pureed bread), sour cream, egg, grated onion, salt, pepper, and dry herbs and spices to the ground chicken. Mix gently until well combined. The mixture will be very tender and softer than a typical meatball mixture.
Dampen your hands with a little water and shape the mixture into oval patties, about 2 1/2 inches in length. Work in small batches for easier handling.
Heat oil in a skillet over medium heat. Add the patties to the skillet, making sure not to overcrowd the pan. Cook for about 5 minutes on the first side, until golden brown, then flip and cook for another 3 minutes on the second side. Cover the skillet to steam the kotleti and ensure they cook through.
Wipe the skillet clean with a paper towel, add more oil, and repeat the cooking process for the remaining patties.
Serve the kotleti hot or store leftovers in the refrigerator for up to 5 days or freeze up to 3 months.
Written automatically by CookOS, not by the creator.
Store cooked kotleti in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months; reheat gently in a skillet over medium heat until warmed through.
box grater · food processor or blender (optional, for pureeing bread if not using panko)
Written automatically by CookOS, not by the creator.
Yes. Shape the patties, cover them, and refrigerate for up to 24 hours before cooking, or freeze them for up to 3 months.
The mixture should be soft—that's what makes kotleti tender. Dampen your hands with water to prevent sticking while shaping.
Cook 5 minutes on the first side until golden brown, flip, cook 3 minutes on the second side, then cover to steam and ensure they cook through.
This recipe is designed for pan-frying. Baking is not recommended as it won't achieve the golden-brown crust characteristic of kotleti.
Refrigerate cooked kotleti for up to 5 days or freeze for up to 3 months. Reheat gently in a skillet over medium heat.
