These chicken kotleti are traditional Russian-style chicken patties made with ground chicken, sauteed onions, milk-soaked breadcrumbs, and seasonings to keep them tender and flavorful, then oven-baked until golden and crispy.
Looking for more ground chicken recipes?
Check out dirty rice recipe, easy porcupine meatball soup, and crustless pizza.
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💡Recipe Overview
- Prep and Cook Time: 25 minutes to prep and 25 minutes to bake
- Cooking Method: Oven-baked
- Dietary Info: Ancestral diet
- Tools Needed: Food processor and sheet pan
- Skill Level: Moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Reasons to Love these Kotleti
These chicken kotleti are a family favorite, and somehow they never last long enough to make it to the freezer - even when I plan to double or triple the batch.
I’ve put my own spin on my mother-in-law’s recipe, and I have to say - those caramelized onions are what take these humble kotleti to the next level: savory and totally addictive.
The whole mixture of caramelized onions and soaked breadcrumbs are finely processed so you get tender kotleti without any surprise chunks of undercooked onion.
Traditionally, kotleti are pan-fried in beef tallow, but honestly, I can’t be bothered - so I bake them in the oven, and they still come out golden, juicy, and packed with flavor.
Every time I make them, it’s a race to get a plate before they vanish, and I promise you - no one’s complaining. This is my take on a classic Slavic favorite, a recipe I proudly claim as my own while honoring my Russian roots. I hope you love these as much as my family does.
Ingredients for Chicken Kotleti
- Ground chicken - I use ground chicken I get from Wild Pastures or grind my own using chicken thighs. I don't recommend using ground turkey because it's too lean and wouldn't yield tender kotleti.
- Butter - To saute the onion
- Onion - One yellow onion will do. You can also use the sweet white onions here but I would avoid red onions.
- Breadcrumbs - I prefer using breadcrumbs instead of soaking bread because it adds more flavor. Half of the breadcrumbs soaks in milk while the rest is for coating to get a nice crust. Use sprouted, sourdough, or homemade breadcrumbs for best flavor. You could use a slice of bread in a pinch.
- Milk - To soften the breadcrumbs.
- Egg - To bind the mixture so it holds its shape while baking.
- Garlic - Always go with freshly minced (not jarlic - sorry!)
- Sea salt & black pepper - Season the meat mixture, adjust to taste
- Flour - I've been using my fresh milled flour using kamut and hard white wheat but all-purpose flour will work just as well.
Make it Ancestral
Kotleti have always been an ancestral food - every babushka (grandmother in Russian) has her own version, and no two are exactly alike. Making them at home connects you to that tradition: simple, wholesome ingredients, careful seasoning (no Italian seasoning here), and a little love go a long way. Every kotleti recipe is a tradition that's been passed down through generations - this one is mine.
How to Make Kotleti
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Sauté
In a large skillet, saute the onions in butter until soft and lightly golden, then stir in the minced garlic and cook until fragrant. Cool slightly.
Step 2. Soak
In a small bowl or a pint-size jar, combine the breadcrumbs and milk, and let them sit until softened and the breadcrumbs have absorbed the moisture from the milk.
Step 3. Blend
Once the onions are slightly cooled, add them to a food processor along with the soaked breadcrumbs (squeeze out excess milk), egg, salt, and pepper. Pulse a few times until blended and smooth but still slightly chunky.
Step 4. Mix
Combine the ground chicken and the onion breadcrumb mixture and mix until everything is evenly combined. The mixture should be soft but able to hold it's shape. Chill to firm up slightly.
Step 5. Shape
In a shallow bowl, combine the remaining breadcrumbs with flour. With damp hands, form the meat mixture into small oval patties and coat with flour–breadcrumb mix.
Step 6. Bake
Arrange the kotleti on a baking sheet, brush with oil for even baking, and bake until golden and cooked through, flipping halfway through.
Helpful Tips
- Avoid excess milk - Gently squeeze the breadcrumbs to remove excess milk from them. We just want the soaked breadcrumbs not milk.
- Keep the mixture cold - Chill the meat mixture for 20-30 minutes before shaping to help kotleti hold their form and cook more evenly.
- Avoid overmixing - Mix just until combined for tender, juicy cutlets. Overmixing can make them dense.
- Shape with damp hands - Wet your hands lightly with water to prevent the mixture from sticking when forming patties.
- Brown the kotleti - For a golden crust, finish by broiling the kotleti for 1-2 minutes after baking.
Product Highlight!
Food Processor
This processor is a total game-changer - it blends the sauteed onions, soaked breadcrumbs, and egg into a smooth mixture making sure the kotleti have no chunky surprises.
💭Meal Prep Suggestion!
These chicken kotleti are great for meal prep. I usually make a bigger batch and keep them in the fridge for easy lunches or quick protein during the week. They warm up really well in the air fryer or a skillet, so they’re perfect for grab-and-go meals.
Serving Suggestions
Chicken kotleti are the kind of food that works for any time of day. I'll eat a few for breakfast and be set, or make a hearty dinner out of them with onion gravy and Yukon gold mashed potatoes.
But if you want to build a fuller meal, here are some ideas:
Main dish: Serve kotleti as the main course with cottage cheese mashed potatoes, or butter garlic pasta. If you're looking for a grain side dish, consider serving with roasted buckwheat, Instant Pot millet, or bone broth rice. And don't forget to drizzle chicken gravy over them for the ultimate home-good comfort meal.
Sides: Pair your kotleti with roasted carrots with garlic, butter cabbage, or oven roasted broccolini for a flavorful meal.
Salads: Serve cucumber tomato and onion salad, cabbage cucumber salad, or korean carrot salad to add some freshness to your table. These are some of the salads that are traditionally served with kotleti.
Frequently Asked Questions
Store any leftover chicken kotleti in an airtight container in the fridge for up to 4 days. Glass snap containers work well. To reheat, place the kotleti in a skillet or small saucepan over medium heat, stirring or flipping occasionally until warmed through. You can also reheat them in the oven or air fryer for a crispier finish.
Yes! You can freeze the cooked chicken kotleti. Arrange them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe bag or container. They will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Make sure the mixture is cold before shaping; refrigerate for 20-30 minutes if it feels too loose. The soaked breadcrumbs help bind the meat, so don’t skip that step. But the biggest help here is chilling the meat mixture before shaping them.
Looking for more main course entrees? Here are some ideas:
Did you make this kotleti? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Chicken Kotleti (Minced Chicken Cutlets)
Ingredients
Meat Mixture
- 1 lb ground chicken
- 2 tablespoons butter
- 1 yellow onion diced
- ½ cup breadcrumbs
- ½ cup milk
- 1 egg
- 1 garlic clove minced
- 1 teaspoon sea salt
- ½ teaspoon black pepper
Coating Mixture
- 2 tablespoons all-purpose flour or fresh milled flour
- ½ cup breadcrumbs
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- In a small bowl, combine ½ cup breadcrumbs and ½ cup milk. Let them soak for 5-10 minutes, until the breadcrumbs absorb the milk and become soft.
- In a skillet, melt 2 tablespoons butter over medium heat. Add the diced 1 yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden. Add the minced 1 garlic clove and cook for another 30 seconds. Remove from heat and allow to cool slightly.
- In a food processor, combine the sauteed onions, soaked ½ cup breadcrumbs, 1 egg, 1 teaspoon sea salt, and ½ teaspoon black pepper. Pulse a few times until well blended and smooth.
- In a bowl, mix 1 lb ground chicken with the onion breadcrumb mixture until everything is evenly combined. Avoid overmixing to keep the meat tender. The mixture should be soft but able to hold its shape. If it feels too loose, refrigerate for 20-30 minutes to firm up slightly.
- In a shallow bowl, mix together the 2 tablespoons all-purpose flour and breadcrumbs for coating. With damp hands, form the chicken mixture into small oval patties. Dredge each patty lightly in the coating mixture, shaking off any excess.
- Arrange the kotleti on the prepared baking sheet in a single layer. Lightly spray or brush the tops with oil or melted butter for even browning. Bake for 20-25 minutes, flipping halfway through, until golden and cooked through (internal temperature should reach 165°F).
- Remove from the oven and let rest for a few minutes before serving.
Notes
- Avoid excess milk - Gently squeeze the breadcrumbs to remove excess milk from them. We just want the soaked breadcrumbs not milk.
- Keep the mixture cold - Chill the meat mixture for 20-30 minutes before shaping to help kotleti hold their form and cook more evenly.
- Avoid overmixing - Mix just until combined for tender, juicy cutlets. Overmixing can make them dense.
- Shape with damp hands - Wet your hands lightly with water to prevent the mixture from sticking when forming patties.
- Brown the kotleti - For a golden crust, finish by broiling the kotleti for 1-2 minutes after baking.
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