kotlety

These juicy Russian meat patties or as we call them &#039;kotleti&quot; are the epitome of comfort food done right!

Meat Patties Kotlety with Wild Mushroom Sauce

lbs beef (5% fat)

lbs pork (5% fat)

onion (medium)

white bread (stale)

/125 ml whole milk

salt

tsp pepper

olive oil

onion (chopped)

garlic

mushrooms

/500 ml double/heavy cream

salt and pepper

flat leaf parsley

Preheat the oven to 400F/200C. Soak a slice of stale white bread in milk for 10 minutes.

Meanwhile combine ground pork and beef in a large mixing bowl. Process a medium onion in a food processor with two tablespoons of water until you have a paste or grate it using a vegetable grater, add to the mixture. Add soaked bread together with milk, salt and pepper and mix well with your hands.

Scoop the meat mixture with a 1/3 cup and form an oval shaped patty, flatten it with a palm of you hand. Continue until all mixture is used up.

Heat the oil in a large frying pan and brown patties in batches to avoid overcrowding and steaming. Fry patties on both sides over medium heat for approximately 5-7 minutes, resist the temptation to flatten your puffed up patties for even cooking.

Put your browned patties in an oven proof pan in a single layer and cook in the preheated oven for additional 10 minutes.

For the meat patties

While the meat patties are cooking in the oven it's time to make the mushroom sauce.

Heat the olive oil in a saucepan and cook the chopped onion over low heat for 7-10 minutes, add minced garlic, and minced parsley stems but reserve the leaves for garnish. Add chopped mushrooms, salt and pepper and cook for 10 minutes.

Add cream, bring to a boil, then reduce the heat to low and let it simmer for 5 minutes. Taste and add more salt and pepper if necessary.

Blend into a smooth sauce in a food processor or a blender or leave it chunky.

Serve meat patties with hot wild mushroom sauce and sprinkled with parsley.

For the wild mushroom sauce

These chicken and mushroom katleti (Russian meat cakes) are so juicy and delicious. They're healthier than the average chicken patty since they are loaded with mushrooms. These patties are perfect with mashed potatoes, served as sliders (mini chicken burgers) - pickles on the side, or if you roll "old school", you may choose to wolf these down with a bowl of buttered noodles and a pickle. ;) Part of the secret to juicer patties appears to be in the cooking method. I sautéed them covered and uncovered and the covered ones turned out much juicier and tastier.

Chicken and Mushroom Patties (Kotlety)

lb ground chicken (I ground my own chicken thighs; trimmed of extra fat)

lb button or cremini mushrooms (sliced)

onion

eggs

bread crumbs

Tbsp Olive oil for the mushrooms

Salt

flour

Saute mushrooms over med/high heat until softened and lightly browned, then mince them in a food processor or put them through the meat grinder. You can also finely chop cooked mushrooms by hand if you're feeling adventurous.

In a large bowl, combine: 1 lb ground chicken, your cooked &amp; finely chopped mushrooms, grated onion, 2 eggs, 1/2 cup bread crumbs and 1 1/2 tsp salt and 1/2 tsp pepper (or to taste).

Place about a heaping Tablespoon of the mixture at a time into the flour, then I dredged it on both sides and used my hands to create oval patties, tapping off excess flour. If you're making sliders, make them round like mini burgers.

Heat 2-3 tbsp of oil in a nonstick skillet. Once oil is hot, add the fritters. Cover and cook until golden on both sides. Cook about 4 minutes on the first side and 2-3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed. Remove to a plate and serve warm.

Ahem. I present to you THE meatball of all meatballs. There's an oddity in the list of ingredients, but believe me when I tell you; these will be the talk of your dinner party. These meatballs are incredibly juicy. The Ukrainian way is to serve katleti (meatballs) along side potatoes and salad, but I do think they'd taste great as sliders too. Yum, yum!

Juicy Pork Meatballs (Kotlety)

black bread

lb pork

small/medium onion (finely chopped)

egg (lightly beaten)

tsp Mrs. Dash seasoning

tsp black pepper

Tbsp mayo.

Oil to Saute (I used extra light olive oil)

Dry your bread slices in the oven at 350˚F for 25 minutes (or in the sunshine) until fully dried.

Once bread is fully dried, soak it in water for 10 mins then squeeze out the water and drain really well. I placed a bowl over the bread crumbs inside of my colander to help drain it. Break bread into crumbs.

Saute onions in a medium pan over medium/high heat until golden brown then set aside.

Place ground pork into a large mixing bowl. Add moist bread crumbs, sautéed onion, 1 beaten egg, 1/2 tsp Mrs. Dash seasoning, 3/4 tsp salt, 1/8 tsp black pepper and 1 Tbsp Mayo. Mix until well combined.

Form 1 1/2" meatballs and slightly flatten each one. Roll meatballs in bread crumbs and arrange on a platter.

Heat a large non-stick pan (I used my cast iron skillet) over medium heat with 2 Tbsp oil. Once oil is hot, add 1/2 of the prepared meatballs (about 10) and cook about 2-3 minutes per side, adding more oil as needed. Saute until meatballs are golden brown on the outside and cooked through. Remove to a plate lined with a paper towel.

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки, patties)! I hope you will enjoy this recipe as much as my family does.

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки)!

Chicken

Eggs

tbsp Sour Cream

tbsp Olive Oil

tbsp Grated Parmesan Cheese

¼ Cup Italian Style Bread Crumbs

tbsp Garlic Powder

tbsp Onion Powder

In a large bowl, add ground chicken (or...

In a large bowl, add ground chicken (or ground turkey), bread crumbs, Parmesan cheese, garlic and onion powder, eggs, sour cream, oil, salt, and pepper to taste. Mix well.

Add oil to a non-stick skillet. Heat to...

Add oil to a non-stick skillet. Heat to Medium-Low.

Take a small bowl and add water. Moisten...

Take a small bowl and add water. Moisten your hands, take a spoonful of the meat mix, and shape into patties.

Fry on Med-Low for a few minutes on...

Fry on Med-Low for a few minutes on each side until browned, but not burned.

Reduce heat to Low. Cover the skillet with...

Reduce heat to Low. Cover the skillet with the lid. Let steam for about 3 to 5 minutes, depending on the size. The patties should be browned on the outside and moist on the inside. Remove to a warm plate.

Wipe the skillet after the first batch and...

Wipe the skillet after the first batch and follow with another.

Enjoy!

https://mediavine-res.cloudinary.com/video/upload/lyltsmpisiytx7iztxad.mp4

Moist and Delicious Russian Chicken Kotletki (Куриные котлеты, котлетки)

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