Chicken kotleti are traditional Russian pan-fried cutlets made from ground chicken bound with milk-soaked bread and grated onion. The key to juicy kotleti is grating—not mincing—the onion to release its natural juices.
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Place the slices of white bread in a bowl and soak them in milk for 5 minutes.
Meanwhile, combine the ground chicken, eggs, minced garlic, grated onion, and salt and pepper in a large bowl. Mix well.
Use a food processor or hand-held grater to grate the onion — do not mince with a knife, as grating releases the juices needed for moist kotleti.
Once the bread has soaked in the milk, remove the slices and mix them into the chicken mixture.
Heat oil in a deep pan over medium-high heat.
Use your hands (or an ice cream scoop) to form the mixture into oval-shaped cutlets and place them into the pan, allowing about an inch of space between each.
Cover the pan with a lid and sauté the kotleti in hot oil for 5 minutes.
Flip them and sauté for another 5 minutes until golden brown and cooked through. Covering the pan produces steam to ensure the cutlets cook through.
Since you will be cooking in multiple batches, wipe out the pan with a paper towel between batches to prevent burning and ensure even cooking.
Sprinkle with fresh chopped dill and serve.
Written automatically by CookOS, not by the creator.
Refrigerate cooked kotleti in an airtight container for up to 3 days; reheat in a 350°F oven for 8–10 minutes until warmed through.
Written automatically by CookOS, not by the creator.
Grating the onion releases its juices, which keeps the kotleti moist and tender. Mincing with a knife does not release enough liquid.
Yes. Form the cutlets, cover, and refrigerate for up to 4 hours before cooking. Cook from chilled for best results.
The lid traps steam, which ensures the cutlets cook through completely while the exterior browns in 5 minutes per side.
Yes. Use ground beef or ground pork at the same ratio. Pork kotleti may need 1–2 extra minutes per side if thicker.
They should be golden brown on both sides and firm to the touch. If using a meat thermometer, aim for 165°F internal temperature for chicken.
