Another delicious variation for Chicken Kotleti, is to put a mushroom stuffing in the center. With just a bit more time and effort, you’ll have an absolutely scrumptious addition to this already delicious dish.
For the Chicken Kotleti:
Prepare the meat mixture for the kotleti.
Soak the bread in the milk until soft. Pulse in the food processor. You can also puree the onions in the food processor or use a box grater. Add to the ground chicken.
Add the egg, sour cream, salt and pepper. Mix to combine. The meat mixture will be very soft.
Set is aside.
For the Mushroom Stuffing:
Chop the fresh mushrooms into a small dice.
In a small bowl, place the dry mushrooms and cover with water. Cover with plastic wrap, poke a few holes in it and microwave for a few minutes until the mushrooms are softened. Drain. Mince the dry mushrooms.
Melt the butter in a skillet. Add the shallot, season with salt and pepper. Cook for about 3 minutes.
Add the mushrooms. Season with salt and pepper. Cook for about 7 minutes until the mushrooms are softened, and all the liquid is evaporated.
Set aside the mushroom stuffing.
To assemble and cook:
Use damp/moistened hands to shape the kotleti, otherwise they will be too soft to handle. Keep moistening your hands every time you make another kotleta.
Take a portion of meat, form it into a meatball and make an indentation in the center. Place a heaping teaspoon of mushroom filling into the indentation.
Cover the filling with the meat on the sides of the kotleta and shape into an oval.
Dredge the kotleta in the flour, brushing off the excess. Repeat with the remaining meat mixture and the mushroom stuffing. You should have about 16 kotleti.
Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the kotleti and cook until golden on both sides, approximately 3-5 minutes per side.
- 1 lb ground chicken
- 1 slice Italian bread, toasted
- ¼ cup milk
- 1 small onion, grated
- 1 egg
- 2 Tablespoons sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ cup flour, for dredging
- oil, for pan frying the kotleti
- 8 oz. fresh mushrooms, (white, button, baby bella, etc.)
- 2 Tablespoons dry porcini mushrooms, minced
- 1 Tablespoon butter
- 1 shallot, minced
- salt, pepper to taste
- Prepare the meat mixture for the kotleti.
- Soak the bread in the milk until soft. Pulse in the food processor. You can also puree the onions in the food processor or use a box grater. Add to the ground chicken.
- Add the egg, sour cream, salt and pepper. Mix to combine. The meat mixture will be very soft. Set is aside.
- Chop the fresh mushrooms into a small dice.
- In a small bowl, place the dry mushrooms and cover with water. Cover with plastic wrap, poke a few holes in it and microwave for a few minutes until the mushrooms are softened. Drain. Mince the dry mushrooms.
- Melt the butter in a skillet. Add the shallot, season with salt and pepper. Cook for about 3 minutes.
- Add the mushrooms. Season with salt and pepper. Cook for about 7 minutes until the mushrooms are softened, and all the liquid is evaporated. Set aside the mushroom stuffing.
- Use damp/moistened hands to shape the kotleti, otherwise they will be too soft to handle. Keep moistening your hands every time you make another kotleta.
- Take a portion of meat, form it into a meatball and make an indentation in the center. Place a heaping teaspoon of mushroom filling into the indentation. Cover the filling with the meat on the sides of the kotleta and shape into an oval.
- Dredge the kotleta in the flour, brushing off the excess. Repeat with the remaining meat mixture and the mushroom stuffing. You should have about 16 kotleti.
- Heat 1 Tablespoon of oil in a nonstick skillet on medium heat. Add the kotleti and cook until golden on both sides, approximately 3-5 minutes per side.
Love it Olga, what a new twist to regular kotleti?! Just love it! Anything that has mushrooms is my number one dish:) thank you so much for this wonderful recipe. It’s on my list for Sundays dinner!!…..quick question for you, have you ever tried freezing those? if so, do they have the same taste. Thanks much!
I’ve never tried freezing them, Tina, but I’ve frozen meatballs before with great success, so I think it should work too.
Olga, first time i found stuffed kotleti in the “миллион меню” book, but they were stuffed with mushrooms, walnuts, cheese, parsley and garlic. The stuffing is delicious, but I usually make kotleti stuffed with mushrooms only. I think I will make ‘em on weekends;)
Ooh! That’s sounds like a yummy combination, Natasha. I’ll have to try it sometime.
Do you make your own ground chicken or do
you buy ground chicken. If you buy it ready
where do you get it and is there a certain brand better. Thank you!!! Also if you were to
make your own ground chicken which part of
the chicken would work best?
Tatyana,
If I buy ground chicken, I just make sure that the ingredients don’t contain any additives besides meat. When I grind my own chicken, I use the whole chicken, and save the bones and the wings for chicken broth. You can use any chicken meat for the ground chicken. It’s good to have a combination of both dark and white meat. You can grind just the thigh/drumstick meat, but avoid grinding only the breast, since it will be too dry.