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.
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.
KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)
These are some seriously savory Kotlety (Russian/Ukrainian meat patties) that are like bun-less burgers or large meatballs. This recipe makes about 16 Kotlety so feel free to double if you need them for a larger crowd. They will freeze well also for a future meal.
Provided by Katia
Categories Main Dish
Time 50m
Number Of Ingredients 11
Steps:
- Add beef and pork to a large mixing bowl.
- Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
- Mix garlic, paprika, salt and pepper together in a small ramekin.
- Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
- Mix meat mixture well (fingers work best) until fully combined.
- Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
- Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)
Nutrition Facts : ServingSize 2 kotlety, Calories 350 calories, Sugar 1 g, Sodium 305 mg, Fat 27.2 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.4 g, Protein 22.8 g, Cholesterol 173.8 mg
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- Remove the crusts from the bread slices. Soak in milk for approximately 15 minutes. After soaking, squeeze out the milk, and place on the side.
- Meanwhile, add your ground chicken to a large mixing bowl. Add nutmeg, salt, pepper, 4 tbsp of softened butter, and the bread (milk has been squeezed out). Mix very lightly with your hands (do not overdo it!). Once mixed form into cutlets (should be enough for 6.)
POZHARSKY CUTLET - WIKIPEDIA
A Pozharsky cutlet (Russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled Pojarski) is a breaded …
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Main ingredients chicken or veal, bread …Place of origin RussiaAlternative names Chicken suprême Pojarski, Veal chop PojarskiServing temperature Hot
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- Gradually beat in the 1/4 lb of butter which you have softened, along with the salt & pepper, till the mix is smooth.
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How to Start a Food Blog; Search. Home / RECIPES. Russian Ground Chicken Cutlets. Jump to Recipe. Pinterest Twitter Tumblr Facebook . The term “cutlet” is used to describe a variety of different dishes, although they bear some similarities. Generally, a cutlet is either a thin strip of meat from the ribs or legs of an animal, a ground and breaded piece of …
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