Chicken Kotleti (Minced Chicken Cutlets)
Chicken kotleti are tender Russian chicken patties made with ground chicken, onions, garlic, and spices and baked until crispy and golden.
Servings 4 servings
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
Recipe makes 12 kotleti.
Storage: Store leftover kotleti in an airtight container in the refrigerator for up to 4 days. To freeze, arrange the cooked kotleti in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. To reheat, warm in a 350°F oven for 10-15 minutes or until warmed 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.
Nutrition
Calories: 379kcal | Carbohydrates: 27g | Protein: 27g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 921mg | Potassium: 758mg | Fiber: 2g | Sugar: 4g | Vitamin A: 286IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 3mg