Chicken Kotleti are Russian-style ground chicken patties bound with breadcrumbs and milk, pan-fried until golden, and topped with sour cream. They're similar to Salisbury steak and make excellent sandwiches when made ahead.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Combine breadcrumbs, milk, chicken, sour cream, parsley, salt, pepper, egg and grated onion, and mix well. Divide into 12 balls, then form each meatball into a pattie.
Dredge each pattie in the flour, being sure to coat both sides well with a light dusting of flour.
Preheat oil in large skillet. Place patties in preheated skillet. Cover skillet, and cook until lightly browned on both sides, about 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.
Serve hot, topped with a dollop of sour cream (optional).
Written automatically by CookOS, not by the creator.
Store cooked kotleti in an airtight container in the refrigerator for 3–4 days; reheat gently in a skillet over medium heat until warmed through, or wrap in foil and warm in a 350°F oven for 10 minutes.
Written automatically by CookOS, not by the creator.
Yes—panko (coarse breadcrumbs) is actually recommended for the best texture. Finer breadcrumbs work too if that's all you have.
Cook about 5 minutes on the first side and 3 minutes on the second side until lightly browned on both sides. Cover the skillet to help cook through.
Yes. Refrigerate cooked kotleti and reheat gently in a skillet with a little oil, or wrap in foil and warm in the oven until heated through.
Greek yogurt or regular yogurt works as a binding agent and topping. For dairy-free, use a plant-based sour cream alternative.
Yes. The recipe doubles easily with 1.5 pounds of ground chicken. Cooked kotleti keep refrigerated for 3–4 days and reheat well for sandwiches on hamburger buns or Kaiser rolls.
