CLASSIC RUSSIAN KOTLETI (MEATBALLS)
Steps:
- 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).
Nutrition Facts : Calories 312 kcal, Carbohydrate 7 g, Protein 33 g, Fat 17 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 189 mg, Sodium 1062 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 11 g, ServingSize 1 serving
CHICKEN KOTLETI RECIPE
You can double the ingredients to make a larger batch.
Provided by Natasha of NatashasKitchen.com
Categories Easy/Medium
Time 25m
Number Of Ingredients 10
Steps:
- Combine 1 cup of breadcrumbs with 1/2 cup of milk, let them stand for 5 minutes.
- Add chicken, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 onion to the bread mix & stir together.
- Using wet hands make oval patties than dredge both sides in flour.
- Place patties in the preheated nonstick skillet with 2-3 Tbsp of oil. Cover and cook until golden on both sides, 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.
KOTLETI
Provided by Anya von Bremzen
Yield Serves 4
Number Of Ingredients 10
Steps:
- 1. In a mixing bowl, combine the first eight ingredients and blend well into a homogenous mixture. Cover with plastic wrap and refrigerate for at least 30 minutes.
- 2. With wet hands, shape the mixture into oval patties approximately 3 1/2 inches long. Spread bread crumbs on a large plate or a sheet of wax paper. Coat patties in crumbs, flattening them out slightly and pressing down for the crumbs to adhere.
- 3. In a large skillet heat 2 tablespoons of the oil with a pat of butter until sizzling. Working in batches, fry the kotleti over medium-high heat until golden-brown, about 4 minutes per side. Cover the pan, reduce the heat to low, and fry for another 2 to 3 minutes to cook through. Transfer to a plate lined with paper towels. Repeat with the rest of the patties. Serve at once.
EASTERN EUROPEAN KOTLETY
While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.
Provided by LYNNINMA
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
- Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g
KOTLETY POZHARSKIE (RUSSIAN GROUND CHICKEN CUTLETS)
Low fat and low carb, inexpensive dinner. Goes nicely with mashed potatoes. Said to have been created for Alexander I in a popular tavern in the small Russian town of Torzhok. Turkey can also be substituted for the chicken
Provided by littleturtle
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Soak bread slices in the milk in a small bowl for 15 minutes, then squeeze the bread dry.
- Combine the bread with the meat (grind together if you have a meat grinder), and gradually beat in the softened butter, along with the salt& pepper, until the mixture is smooth.
- Make 6 oval patties from this mixture (about 1 1/2" thick), then dip each in egg and then in the bread crumbs, thoroughly coating both sides.
- Clarify the remaining 10 tbsp butter by, without letting the butter brown, melting it slowly in a heavy skillet over low heat and skimming off the foam as it rises.
- Remove the butter from heat and let it sit for 2-3 minutes so they whey can settle out, then spoon off the clear butter and discard the milky solids at the bottom of the pan, and return 6 tbsp of the butter to the skillet.
- Place over a medium-high heat and when the butter is very hot fry the patties for about 5-6 minutes on each side or until the outside is golden brown and the inside doesn't look pink when pierced with the tip of a knife.
- Pour remaining clarified butter over the patties and serve immediately.
POLISH MEATBALLS AKA KOTLETY
This is a Polish meatball type dish that is best made with higher quality ground beef. I prefer grass fed, but its certainly easy and tasty either way. I can be easily doubled for more people. Goes well with potatoes, but most carbs will do.
Provided by SlooowCooker
Categories Meat
Time 40m
Yield 8 kotlety, 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients for the kotlety in a bowl till everything comes together.
- Make golf-ball sized, or a bit larger, balls with the meat and place on a plate until needed.
- Heat a large skillet and use your preferred oil/fat, then turn the heat down low once it's heated all the way through.
- Put the meat on, it should sizzle lightly. If it doesn't, your heat is too low.
- Each kotlet should be cooked for a 3-4 minutes per side, then flipped. It will take a little time to heat them all the way through, slice with a knife if unsure.
- Once all the kotlety are cooked, put them to the side.
- Keep the heat low, and sautee the mushrooms in the pan, making sure all the browned bits and fat coat them.
- Once the mushrooms are cooked, add the heavy cream and deglaze the pan.
- Serve kotlely, pour sauce on top.
Nutrition Facts : Calories 373.9, Fat 24.5, SaturatedFat 10.6, Cholesterol 150.4, Sodium 488.1, Carbohydrate 11.9, Fiber 0.8, Sugar 1.6, Protein 24.9
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5/5 (25)Category Lunch, Main CourseCuisine Russian, UkrainianTotal Time 50 mins
- Use Kitchen Aid Mixer bowl to combine meat, 1/2 cup of bread crumbs, spices(1/2 tsp salt, 1/2 tsp garlic powder, 1/4 tsp ground pepper), 1 egg, 1 Tbsp of mayo, onion and parsley. Mix everything well on a lower speed setting (#3), or combine ingredients by hand if no mixer is available.
- Form patties using ice cream scoop to make even portions. Makes approx. 20 patties. (don't try to flatten them once they are on the skillet or juices will seep out).
- Heat about 4 Tbsp of olive oil over medium/high heat and saute the patties (adding more oil if necessary) until browned on both sides ( approx. 3 min on per site), flipping twice so they don't burn. Preheat your oven to 400°F.
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