Kotleti are traditional Ukrainian chicken meatballs made with ground chicken thighs, bread soaked in milk, and fresh herbs, then pan-fried until golden brown. They're juicy, flavorful, and versatile enough for dinner with mashed potatoes or breakfast with eggs.
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Cut chicken thighs into chunks and grind or finely chop in a food processor.
Grate or finely mince the onion and garlic.
Soak bread crumbs in milk for a few minutes.
In a large bowl, combine ground chicken, onion, garlic, egg, soaked bread crumbs, salt, pepper, and parsley. Mix well.
With wet hands, shape the mixture into oval patties about 2-3 inches long.
Heat oil in a skillet over medium heat.
Fry kotleti in batches for about 4-5 minutes per side until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain. Serve warm.
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Refrigerate cooked kotleti in an airtight container for up to 4 days; reheat gently in a skillet over medium-low heat or in a 350°F oven until warmed through.
food processor (optional, for grinding chicken) · skillet or frying pan
Written automatically by CookOS, not by the creator.
Kotleti are traditionally flattened into oval patties rather than rolled into balls, and they use soaked bread crumbs to keep the meat exceptionally moist and tender.
Chicken thighs are preferred because they're richer and juicier, but you can substitute breast meat—add an extra egg or 2 tablespoons of milk to compensate for the drier texture.
Fry for about 4–5 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C).
Yes, shape the mixture and refrigerate patties on a tray for up to 24 hours before frying, or freeze them for up to 3 months and fry from frozen (add 1–2 minutes per side).
Use a neutral oil with a medium-high smoke point, such as vegetable oil, canola oil, or sunflower oil.
