Kotleti are Russian-style chicken patties made with ground chicken, soaked bread, and eggs, pan-fried until golden brown. They're juicier and more tender than store-bought nuggets because the bread and milk mixture keeps the meat moist.
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Soak the bread pieces in milk for about 10 minutes. Shred the bread into small pieces.
Mix ground chicken with egg, mayonnaise, and bread. Mix in onion and season to taste.
Preheat oil in a frying pan over medium heat. Spoon equal portions of the meat mixture into the pan, leaving a little bit of space between each patty. Fry on each side until golden brown (about 4-5 minutes on each side).
Written automatically by CookOS, not by the creator.
Store cooked kotleti in an airtight container in the fridge for up to 4 days; reheat in a skillet over medium heat for 2–3 minutes per side.
Written automatically by CookOS, not by the creator.
Kotleti are flattened patties, while meatballs are round. Kotleti also contain soaked bread soaked in milk, which makes them softer and more tender than traditional meatballs.
Yes. Form the patties, cover, and refrigerate up to 24 hours before frying. You can also freeze them uncooked for up to 3 months; thaw in the fridge before cooking.
Fry each side until golden brown, about 4–5 minutes per side. The meat inside should no longer be pink when you cut into the thickest patty.
Yes. Ground turkey works as a 1:1 swap. Ground pork or beef will produce a denser, less delicate result but are still viable.
Use any neutral oil with a medium-to-high smoke point, such as vegetable, canola, or light olive oil. Heat to medium before adding patties.
