Quick Weeknights · Russian
Russian Chicken Kotleti
Simple pan-seared chicken patties that remain remarkably light and juicy.
Why This Works
Soaking the bread in milk before adding to the chicken keeps the patties airy and prevents them from drying out.
The Upgrade
Place a tiny cube of chilled herb butter in the center of each patty before shaping for a molten surprise.
Chef's Secret
Michelin TechniqueGrate the onion rather than chopping it to ensure the flavor is evenly distributed and the texture remains smooth.
Ingredients
Total time including resting: 40 min
Directions
Mix chicken, squeezed bread crumbs, onion, garlic, egg, and dill until well combined.
5 minForm the mixture into oval patties with damp hands to prevent sticking.
5 minDredge each patty lightly in flour, shaking off the excess.
2 minHeat butter in a skillet over medium heat until sizzling.
2 minPan-sear the patties until they form a deep golden-brown crust.
6 minFlip and cook until the center is cooked through and reaches 165°F internal.
6 minRemove from heat and let rest for a moment before plating.
2 minWine Pairing
Gamay
Red Wine
The BottleLouis Jadot Beaujolais-Villages
Light, juicy, and low-tannin, Gamay respects the delicate nature of pan-seared chicken patties. Its bright red fruit profile ensures the wine remains a subtle accompaniment rather than a distraction.
Nutrition per Serving
380
calories
34g
protein
18g
carbs
19g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Creamy Mashed Potatoes
A classic potato mash provides a comforting, starchy base for the light chicken patties.
Ingredients
Directions
Place potatoes in a large pot, cover with cold salted water by 1 inch, and bring to a boil.
Simmer for 15-18 minutes until tender enough to break apart easily with a fork.
Drain thoroughly and return potatoes to the hot pot for 1 minute to evaporate excess moisture.
Pass potatoes through a ricer or food mill into a clean bowl for a refined texture.
Fold in the softened butter and warm cream, stirring gently until fully incorporated.
Season with salt and serve immediately while aerated and warm.
Side Dish
Dill-Cucumber Salad
Sliced cucumbers in a vinegar-dill dressing add the necessary brightness to the meal.
Ingredients
Directions
Place the thinly sliced cucumbers in a colander, sprinkle lightly with salt, and let drain for 10 minutes to remove excess moisture.
Whisk the sour cream, vinegar, sugar, salt, pepper, and minced dill in a mixing bowl until emulsified.
Pat the cucumbers dry with paper towels to ensure the dressing adheres perfectly.
Fold the cucumbers into the dressing until evenly coated.
Adjust seasoning to taste, ensuring a bright, balanced acidity.
Serve chilled alongside the chicken kotleti.
Member Reviews
How did it turn out?
Rate this recipe
Great recipe — took me about 10 minutes longer than listed but worth it.
Great recipe — took me about 10 minutes longer than listed but worth it.
Good, but mine came out slightly overdone — I'd shave a few minutes off.
Tastes like something you'd pay 30 dollars for at a restaurant.