Ukrainian kotleti are seasoned pork and chicken patties, breaded and pan-fried until golden and cooked through. They're tender inside with a crispy exterior, made with simple pantry ingredients.
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Add all of the ingredients for the patties into a mixing bowl. Grate onion on the smallest side of the protruding holes on the grater.
Shape patties into oval like shapes. (If you work with wet hands, the meat will not stick to hands as they are shaped.)
Add the ½ cup bread crumbs to a large bowl. Once patties are shaped, coat the patties in the bread crumbs.
Cover the bottom of a large skillet or pan with oil. Once oil is hot, fry the patties 4-5 minutes per side over med/high heat until fully cooked inside.
Enjoy, friends!
Written automatically by CookOS, not by the creator.
Store cooled kotleti in an airtight container in the refrigerator for up to 3 days; reheat in a skillet over medium heat for 2–3 minutes per side.
Written automatically by CookOS, not by the creator.
Fry 4–5 minutes per side over medium-high heat until the interior is no longer pink. If unsure, cut the thickest patty open to check.
Yes. Mix the meat mixture, shape, and bread the patties up to 8 hours ahead; store covered in the refrigerator, then fry when ready.
Wet hands prevent the sticky meat mixture from sticking to your skin, making it easier to form clean, even oval shapes.
Use Mrs. Dash or Lawry's seasoning as listed in the recipe, or substitute with 1/2 tsp Italian seasoning or garlic powder.
Yes, but the texture will differ; all pork yields richer flavor, while all chicken makes them leaner and slightly less juicy.
