All Russian children grow up with their mom’s kotleti, just like Italians grow up with meatballs. Kotleti translate as meat “cutlets”, and are small, individual meatball-type patties. Anytime I make these for dinner, I am guaranteed a huge smile from my husband and always an enthusiastic kiss too. He’s so easy to please:).
Most of the time, kotleti are made with pork or beef, but I actually prefer chicken. I think the meat is much more tender and light. Adding fresh, toasted breadcrumbs gives the meat a porous, tender texture. I have also found that grating the onion on the smallest holes of a box grater incorporates the onion really well into the meat and using only a small amount will give just enough flavor without giving you kotleti aftertaste. Not a good thing:) For this reason also, I always omit garlic.
Kotleti are also on my list for company dinners too. I love watching guests happily gobbling up the plate of tender chicken patties. Since most Slavic people grew up eating them, no one ever gets too excited when they see them on the table. They’re just a seemingly boring and uninteresting entree, but when they start eating them, they can’t stop raving about how delicious they are and I rarely have any leftovers. I think it’s the ground chicken and the fact that they are SO juicy and tender. I hope you love these as much as we do.
Yields: 20-22 small or 16 large kotleti
Ingredients:
1 lb ground chicken
3/4 cup – 1 cup panko breadcrumbs or 2 slices of bread
1/3 – 1/2 cup milk
2 tablespoons sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 small onion, grated
1/2 cup flour, for dredging
Instructions:
If you’re using bread, toast the bread and pulse in the food processor or use a box grater. Place the breadcrumbs or the panko breadcrumbs in a bowl and top with milk. The milk should just cover the bread. You may not need all the milk, depending on the size of your bread. Let it stand for a few minutes, just until the milk is absorbed by the bread.
Combine all the ingredients, except the flour, in a bowl.
The meat mixture should be very tender. It is much softer in consistency than regular meatloaf mixture.
With moistened hands, shape into oval patties. Dredge in flour.
In a nonstick skillet, heat 1 – 1 1/2 Tablespoons of oil and add the kotleti to the skillet. Cover and cook until golden on both sides, about 5 minutes on the first side and 3 minutes on the second side.
Covering the skillet and cooking it on medium heat with produce some steam, cooking the kotleti all the way through and injecting moisture and juiciness into the meat.
Wipe out the skillet with a paper towel before cooking the next batch.
Make Ahead:
To make ahead, you can either make the meat mixture ahead of time and refrigerate or freeze until you’re ready to cook or cook the kotleti and reheat later. When you re-heat the kotleti, add just enough water to a skillet or a small pot and cook, covered, on low heat. This will keep the kotleti moist even as leftovers.
Chicken Kotleti are Russian oval shaped meatballs. They are really juicy, tender and are always a big hit with the whole family, both children and adults.
Scale
Ingredients
1 lb ground chicken
3/4 – 1 cup panko bread crumbs or 2 slices of bread
1/3 – 1/2 cup milk
2 tablespoons sour cream
1 teaspoon salt
1/2 teaspoon pepper
1 egg
1 small onion, grated
1/2 cup flour, for dredging
Instructions
If you’re using bread, toast the bread and pulse in the food processor or use a box grater. Place the breadcrumbs or the panko breadcrumbs in a bowl and top with milk.The milk should just cover the bread. You may not need all the milk, depending on the size of your bread.
Let it stand for a few minutes, just until the milk is absorbed by the bread.
Combine all the ingredients, except the flour, in a bowl.
The meat mixture should be very tender. It is much softer in consistency than regular meatloaf mixture.
With moistened hands, shape into oval patties. Dredge in flour.
In a nonstick skillet, heat 1 – 1 1/2 Tablespoons of oil and add the kotleti to the skillet.
Cover and cook until golden on both sides, about 5 minutes on the first side and 3 minutes on the second side.
Wipe out the skillet with a paper towel before cooking the next batch.
Make Ahead:
To make ahead, you can either make the meat mixture ahead of time and refrigerate or freeze until you’re ready to cook or cook the kotleti and reheat later. When you re-heat the kotleti, add just enough water to a skillet or a small pot and cook, covered, on low heat. This will keep the kotleti moist even as leftovers.
50 Comments
Vadim
Hi, this is Natasha’s husband. I love the pictures and probably will force Natasha to make some, unless I get to make them first. Great posts.
Olga K.
Thanks, Vadim.
Your wife is quite an amazing cook herself:)
NatashasKitchen.com
Olga, my hubby (Vadim) actually made these today and I’m eating one as I write. Soo wonderful! Thank you so much. It’s just perfect!
Olga K.
Yay, Vadim!
I’m so glad you liked them, Natasha.
Natalie
These look so yummy! I am planning on whipping up a batch tomorrow. Quick question: what kind of bread do you typically use to make your breadcrumbs? Thanks!
Olga K.
I use hearty country bread or homemade sandwich bread. I always have some bread in the freezer and just take out a slice or two whenever I need it.
Natasha
I always use pork for my kotleti but after trying these I dont think I will go back.. Husband absolutely loved them.. Thanks for the recipe
olgak7
Natasha, I used to use pork all the time before too. After trying kotleti with chicken once, my husband and I were won over and I only make it this way now. I’m so glad you liked it too.
Chicken Kotleti (you will dream about) Recipe
[…] are so soft and tasty. Yes, chicken can be dreamy. We learned how to make these from Olga of Olga’s flavor factory and I’m so pleased to share the recipe with you. We love her food and family blogs! We share […]
Ksusha
I made kotleti last night and they tasted so awesome !! Thank you for this great recipe !!
Yay! I’m so happy to hear that:). It’s very rewarding when I hear of other people enjoying our family favorites.
Oksana Babich
Hello Olga! Thank you so much for the recipe! It was seriously the best chicken kotleti I have ever made! 🙂
Vera
Olga, I just made these wonderful kotletki and everyone loved them. I will definatly do them again, but I will triple the recipe because they are too good and my brothers just swollow them too fast. They turned out so soft with a really pretty korochka. Thank you very much for sharing these amazing recipes with.
Merry Christmas to you and your family 🙂
These are favorites for my husband and myself. We never get tired of eating the chicken kotleti. I’m so glad to hear that your family enjoyed them too:).
Helen
Even my picky kids love these kotletki. Thanks this is really helpful for my kid’s menu… God bless you, Olga.
How cool is that? I’ve noticed that most people really like these kotleti. Probably because chicken is a well liked protein.Thanks for letting me know, Helen.
[…] shared my recipe for Chicken Kotleti before. Let me tell you, I make Chicken Kotleti on a regular basis. Both my husband and I really […]
Oksana
Hi Olga,
I made these and my husband said these were the most amazing ever! And he said to try making these patties for hamburgers instead of beef… I think we are hooked! :)) thanks for the recipe! I sure do love your site and visit it at least 3 times a week!
Yay! So happy to hear that you enjoyed this recipe. I like using chicken for hamburgers once in a while too.
Thanks for visiting my site and for taking the time to let me know.
Olga
Hi Olga,
I’m Olga too 🙂 I just got done making these kotleti and they turned out sooo good!!! Thank you for this awesome recipe and I love you site!
Glad to “meet you”, Olga! I’m so happy to hear that you liked the kotleti:).
Elena
Hi Olga,
Do you drain the juice from the onions after grating them? The meat just seems too wet to handle, I can’t even make an oval shape, it just falls apart. I don’t know what i did wrong. I made sure I didn’t have too much milk with the crumbs as well, just enough to get them all soggy 🙁
Hi Elena,
No I don’t drain the onions. The meat mixture should be VERY soft. The trick is to use damp hands when shaping them. This is the secret to really moist and juicy kotleti. Add more breadcrumbs if you still can’t work with it.
Elena
Thank you for the fast reply. I’ll try to add a bit more breadcrumbs.
Lena
Hi Olga, I noticed that the recipe has a yield amount, but how many people would 16 large Kotleti serve?
The recipe looks great though, and I am looking forward to trying it!
That depends on how much people eat:). Some people may eat 2 kotleti, others will eat 4, and some might eat 6.
Some people eat more than others, so whenever I can, I like to add how much a recipe yields, not how many people it serves, since a serving size is different with everyone.
Susanna
Another Olga hit in my household! I have to say the meat mixture was a bit hard to handle, since it was so wet, but they were so delicious! And moist! Will definitely make them regularly!
You’re right, the ground meat mixture IS tricky to work with, but I love how tender and moist the kotleti turn out to be:). Glad you enjoyed them, Susanna.
natalie
I’m so glad I found your website, these were soooo good!!
Welcome, Natalie! I’m so glad you stopped by. I hope you find many other recipes to enjoy. These chicken kotleti are a personal favorites of my husband and I make them all the time. It’s so awesome to hear that others are enjoying them too. Thanks for taking the time to write.
Uliana
Olga, please help! I really really want to make kotlety for my kids, but
I don’t have store bought ground chicken, can I make my own?
What parts of chicken are better for this purpose?
Thank you
Absolutely, Uliana. I actually use ground chicken that I grind myself most of the time. The texture is much better and of course, you know exactly what kind of meat is going in.
I like to use both dark meat (thighs are the easiest) and some breast meat too. You can use only dark meat and that would be just fine, but if you use only white meat (breast) the meat may be too dry.
Uliana
Olga,
I hope you and family staing warm. Thank you for advise.
I don’t make kotleti in the oven, but I have made meatballs in the oven all the time. It should work well, but you won’t get a nice golden sear on them. Bake them at 400 degrees Fahrenheit for about 15-20 min.
Irina
Ok, thank you!
Lesya
Made these today but with turkey (thats all I had :-D)..hands down the best kotleti I had ever made. Cant wait to try with chicken. Thank you.
That is so awesome to hear, Lesya! Thanks for taking the time to write.
Evelina
Thank you for this recipe! As a young wife, I am still learning to cook, and these turned out wonderful! My husband requests these often. I listened to your testimony… Wow, so powerful! God is amazing!
Tanya
Olechka,
I made these today using ground turkey thigh, oh my they were delicious. I served them with mashed potato, gravy and cucumber, tomato salad. My picky eater said, “Mom, this dinner is so delicious!!!!!” Thank you Olechka so much for your awesome recipes!
Ashpazkhaneha
wow this cutlet very delicious thanks a lot
Dana K
Thanks for the recipe! Can I fry them for 1 min and then bake in the oven?
Marina
Made these babies yesterday and of course they turned out so perfect and delicious!
That’s wonderful, Marina. I’m so happy to hear that.
Yuliya
I tried to make these and they were frying up so quickly. Basically just cooking on the outside and formed thick. I was wondering what I did wrong? I didn’t add any milk to my breadcrumbs as they were very fine. I dreaded them in flour, as you stated. Wouldn’t I normally go in egg after the floor?
Hi Yuliya.
Just cook them on lower heat next time. All stoves and skillets work differently and some heat up much faster than others. No, you don’t need to dredge the kotleti in egg first; I never do. I hope it works out better for you next time.
Larisa
Hi Olga, thank you for posting this recipe, it looks delicious! I always have a problem of uneven browning of kotleti 🙁 Please recommend what frying pan you use?
Hi Larisa,
A good skillet will definitely help in getting an even browning on the kotleti. A few other tips are to make sure that you are cooking them on a medium heat, not too high and to dredge off all the excess flour off of the kotleti before placing them into the hot skillet. If there is too much flour on the kotleti, the flour will fall off and burn and you will get uneven black burned spots all over the kotleti even though they will still be uncooked in the center. Also, make sure to wipe out the skillet after each batch of kotleti are cooked before you add new kotleti into the skillet.
Here are the skillets that I have used to make kotleti and I think they all work really well.
This is the newest one that I am really enjoying:
OXO nonstick skillet:
TFal nonstick skillet:
With moistened hands, shape into oval patties. Dredge in flour.
In a nonstick skillet, heat 1 – 1 1/2 Tablespoons of oil and add the kotleti to the skillet. 
Cover and cook until golden on both sides, about 5 minutes on the first side and 3 minutes on the second side.
Prep Time:
Yield:
Category:
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Vadim
Hi, this is Natasha’s husband. I love the pictures and probably will force Natasha to make some, unless I get to make them first. Great posts.
Olga K.
Thanks, Vadim.
Your wife is quite an amazing cook herself:)
NatashasKitchen.com
Olga, my hubby (Vadim) actually made these today and I’m eating one as I write. Soo wonderful! Thank you so much. It’s just perfect!
Olga K.
Yay, Vadim!
I’m so glad you liked them, Natasha.
Natalie
These look so yummy! I am planning on whipping up a batch tomorrow. Quick question: what kind of bread do you typically use to make your breadcrumbs? Thanks!
Olga K.
I use hearty country bread or homemade sandwich bread. I always have some bread in the freezer and just take out a slice or two whenever I need it.
Natasha
I always use pork for my kotleti but after trying these I dont think I will go back.. Husband absolutely loved them.. Thanks for the recipe
olgak7
Natasha, I used to use pork all the time before too. After trying kotleti with chicken once, my husband and I were won over and I only make it this way now. I’m so glad you liked it too.
Chicken Kotleti (you will dream about) Recipe
[…] are so soft and tasty. Yes, chicken can be dreamy. We learned how to make these from Olga of Olga’s flavor factory and I’m so pleased to share the recipe with you. We love her food and family blogs! We share […]
Ksusha
I made kotleti last night and they tasted so awesome !! Thank you for this great recipe !!
olgak7
Yay! I’m so happy to hear that:). It’s very rewarding when I hear of other people enjoying our family favorites.
Oksana Babich
Hello Olga! Thank you so much for the recipe! It was seriously the best chicken kotleti I have ever made! 🙂
Vera
Olga, I just made these wonderful kotletki and everyone loved them. I will definatly do them again, but I will triple the recipe because they are too good and my brothers just swollow them too fast. They turned out so soft with a really pretty korochka. Thank you very much for sharing these amazing recipes with.
Merry Christmas to you and your family 🙂
olgak7
These are favorites for my husband and myself. We never get tired of eating the chicken kotleti. I’m so glad to hear that your family enjoyed them too:).
Helen
Even my picky kids love these kotletki. Thanks this is really helpful for my kid’s menu… God bless you, Olga.
olgak7
How cool is that? I’ve noticed that most people really like these kotleti. Probably because chicken is a well liked protein.Thanks for letting me know, Helen.
Kotleti Po-Kievski
[…] shared my recipe for Chicken Kotleti before. Let me tell you, I make Chicken Kotleti on a regular basis. Both my husband and I really […]
Oksana
Hi Olga,
I made these and my husband said these were the most amazing ever! And he said to try making these patties for hamburgers instead of beef… I think we are hooked! :)) thanks for the recipe! I sure do love your site and visit it at least 3 times a week!
olgak7
Yay! So happy to hear that you enjoyed this recipe. I like using chicken for hamburgers once in a while too.
Thanks for visiting my site and for taking the time to let me know.
Olga
Hi Olga,
I’m Olga too 🙂 I just got done making these kotleti and they turned out sooo good!!! Thank you for this awesome recipe and I love you site!
May God Bless You!!!
Olga
your* not you lol
olgak7
Glad to “meet you”, Olga! I’m so happy to hear that you liked the kotleti:).
Elena
Hi Olga,
Do you drain the juice from the onions after grating them? The meat just seems too wet to handle, I can’t even make an oval shape, it just falls apart. I don’t know what i did wrong. I made sure I didn’t have too much milk with the crumbs as well, just enough to get them all soggy 🙁
olgak7
Hi Elena,
No I don’t drain the onions. The meat mixture should be VERY soft. The trick is to use damp hands when shaping them. This is the secret to really moist and juicy kotleti. Add more breadcrumbs if you still can’t work with it.
Elena
Thank you for the fast reply. I’ll try to add a bit more breadcrumbs.
Lena
Hi Olga, I noticed that the recipe has a yield amount, but how many people would 16 large Kotleti serve?
The recipe looks great though, and I am looking forward to trying it!
olgak7
That depends on how much people eat:). Some people may eat 2 kotleti, others will eat 4, and some might eat 6.
Some people eat more than others, so whenever I can, I like to add how much a recipe yields, not how many people it serves, since a serving size is different with everyone.
Susanna
Another Olga hit in my household! I have to say the meat mixture was a bit hard to handle, since it was so wet, but they were so delicious! And moist! Will definitely make them regularly!
Thanks!
Susanna
olgak7
You’re right, the ground meat mixture IS tricky to work with, but I love how tender and moist the kotleti turn out to be:). Glad you enjoyed them, Susanna.
natalie
I’m so glad I found your website, these were soooo good!!
olgak7
Welcome, Natalie! I’m so glad you stopped by. I hope you find many other recipes to enjoy. These chicken kotleti are a personal favorites of my husband and I make them all the time. It’s so awesome to hear that others are enjoying them too. Thanks for taking the time to write.
Uliana
Olga, please help! I really really want to make kotlety for my kids, but
I don’t have store bought ground chicken, can I make my own?
What parts of chicken are better for this purpose?
Thank you
olgak7
Absolutely, Uliana. I actually use ground chicken that I grind myself most of the time. The texture is much better and of course, you know exactly what kind of meat is going in.
I like to use both dark meat (thighs are the easiest) and some breast meat too. You can use only dark meat and that would be just fine, but if you use only white meat (breast) the meat may be too dry.
Uliana
Olga,
I hope you and family staing warm. Thank you for advise.
olgak7
We live in Florida, so we can’t complain about the cold:).
You’re welcome. I am happy to answer any questions.
Irina
Would you have a recipe on how to make katleti in a oven? Husband doesn’t feel good after eating fried foods.
Thank you!
olgak7
I don’t make kotleti in the oven, but I have made meatballs in the oven all the time. It should work well, but you won’t get a nice golden sear on them. Bake them at 400 degrees Fahrenheit for about 15-20 min.
Irina
Ok, thank you!
Lesya
Made these today but with turkey (thats all I had :-D)..hands down the best kotleti I had ever made. Cant wait to try with chicken. Thank you.
olgak7
That is so awesome to hear, Lesya! Thanks for taking the time to write.
Evelina
Thank you for this recipe! As a young wife, I am still learning to cook, and these turned out wonderful! My husband requests these often. I listened to your testimony… Wow, so powerful! God is amazing!
Tanya
Olechka,
I made these today using ground turkey thigh, oh my they were delicious. I served them with mashed potato, gravy and cucumber, tomato salad. My picky eater said, “Mom, this dinner is so delicious!!!!!” Thank you Olechka so much for your awesome recipes!
Ashpazkhaneha
wow this cutlet very delicious thanks a lot
Dana K
Thanks for the recipe! Can I fry them for 1 min and then bake in the oven?
Marina
Made these babies yesterday and of course they turned out so perfect and delicious!
olgak7
That’s wonderful, Marina. I’m so happy to hear that.
Yuliya
I tried to make these and they were frying up so quickly. Basically just cooking on the outside and formed thick. I was wondering what I did wrong? I didn’t add any milk to my breadcrumbs as they were very fine. I dreaded them in flour, as you stated. Wouldn’t I normally go in egg after the floor?
Please help!
Thanks!
olgak7
Hi Yuliya.
Just cook them on lower heat next time. All stoves and skillets work differently and some heat up much faster than others. No, you don’t need to dredge the kotleti in egg first; I never do. I hope it works out better for you next time.
Larisa
Hi Olga, thank you for posting this recipe, it looks delicious! I always have a problem of uneven browning of kotleti 🙁 Please recommend what frying pan you use?
thank you!
olgak7
Hi Larisa,
A good skillet will definitely help in getting an even browning on the kotleti. A few other tips are to make sure that you are cooking them on a medium heat, not too high and to dredge off all the excess flour off of the kotleti before placing them into the hot skillet. If there is too much flour on the kotleti, the flour will fall off and burn and you will get uneven black burned spots all over the kotleti even though they will still be uncooked in the center. Also, make sure to wipe out the skillet after each batch of kotleti are cooked before you add new kotleti into the skillet.
Here are the skillets that I have used to make kotleti and I think they all work really well.
This is the newest one that I am really enjoying:
OXO nonstick skillet:
TFal nonstick skillet: