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.
- 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
- 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.
- 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.