Chicken Kotleti
These Chicken Kotleti are tender, juicy oval-shaped patties made with ground chicken, making them extra tender and juicy. A staple in Eastern European kitchens, they’re perfect for a comforting meal, loved by both kids and adults.
Servings: 6 about 25-30 kotleti
Ingredients
- 1 ½ lbs ground chicken
- ¾ cup panko bread crumbs or 2 slices of bread
- ⅓ cup milk
- 1 small onion or ½ of a large onion, grated
- 2 tablespoons sour cream
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 egg
- 1 teaspoon dry herbs and spices such as garlic powder, dry parsley, chives, thyme, etc.
- oil for pan frying the kotleti (avocado oil, light olive oil, vegetable oil, etc.)
Instructions
- In a medium bowl, soak the panko breadcrumbs (or bread slices) in the milk and set aside for a few minutes. If using sliced bread, after soaking, puree the bread in a food processor or blender before adding it to the meat. Grate the onion using the small or medium holes of a box grater.
- Add the soaked breadcrumbs (or pureed bread), sour cream, egg, grated onion, salt, pepper, and dry herbs and spices to the ground chicken. Mix gently until well combined. The mixture will be very tender and softer than a typical meatball mixture.
- Dampen your hands with a little water and shape the mixture into oval patties, about 2 ½ inches in length. Work in small batches for easier handling.
- Heat oil in a skillet over medium heat. Add the patties to the skillet, making sure not to overcrowd the pan. Cook for about 5 minutes on the first side, until golden brown, then flip and cook for another 3 minutes on the second side. Cover the skillet to steam the kotleti and ensure they cook through.
- Wipe the skillet clean with a paper towel, add more oil, and repeat the cooking process for the remaining patties.
- Serve the kotleti hot or store leftovers in the refrigerator for up to 5 days or freeze up to 3 months.
Notes
- Clean the Pan After Each Batch: After each batch, wipe the skillet with a paper towel to remove any brown bits. If it gets really dirty, you may even want to wash it out. This ensures a clean surface for the next batch, preventing any leftover bits from burning or discoloring the kotleti and keeping them evenly golden brown.
- Freezing Tip: To freeze the kotleti, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer ziplock bag. This way, you can remove just as many as you need without thawing the whole batch. They won’t freeze together!
- Reheating: Reheat kotleti in a pan by adding a little water to create steam, covering the pan, and heating on low. You can also reheat in the oven at 350°F—add a little water to the baking pan, cover, and heat until warmed through.
- Make Ahead: You can prepare the raw chicken mixture up to 1-2 days in advance and store it in the refrigerator, or freeze it for up to 3 months. If cooking ahead, store the cooked kotleti in the refrigerator for 5-7 days.
