Do not dry-press bread
Some milk in the bread later holds meat juice. Completely squeezed bread loses this effect and makes the mass more compact.
Russian Recipe
Russian kotlety
Milk bread binds meat juice and softens the mixture. After frying, cook the Kottlety in the oven in a controlled manner without becoming too dark on the outside.
Total time
1 hr 25 min
Calories
520 kcal
Servings
6 servings
Difficulty
Easy
Why this recipe works
Juicy Russian Meat Chick with Bread and Onions
Kotlety usually refer to oval meat chicks in everyday Russian cuisine and not to a chop on the bone. Soft white bread is not a mere stretchy material: it holds liquid in the mass and provides a delicate texture. Steamed onions taste milder than raw. The moulded Kotlety are turned in bread crumbs, fry vigorously and then cooked safely with moderate oven heat.
Lunch
Dinner
Meat
Russian Recipes
Recipe
Russian kotlety
Russian Kotlety are juicy meat chicks made from beef and pork chops, soaked white bread and onions with a fine golden brown crumb cover.
Ingredients
6 servings
Method
-
1
Lightly stew onions
Melt butter in a frying pan and fry onions softly for 8 minutes at a small to medium heat. Allow to cool completely.
-
2
Soak bread
Pour white bread with milk and let it rest for 10 minutes. Then only slightly squeeze dry; it should remain moist, but not drip.
-
3
Binding meat mass
Mix both minced meats with bread, onions, egg, salt, pepper and mustard for 3 minutes until the mixture sticks together.
-
4
Cool and form mass
Cool for 30 minutes. With moist hands, form twelve oval, about 2 cm thick Kotlety and evenly turn into breadcrumbs.
-
5
Fry on both sides
Heat oil in a large pan. Fry Kotlety portions with medium to high heat per side for 3 to 4 minutes golden brown.
-
6
Cook ready in the oven
Place fried Kottlety on a sheet and cook for 10 to 12 minutes at 180 °C top/bottom heat until the middle reaches at least 71 °C.
-
7
Let it rest for a while
Let Kottlety rest for 5 minutes and serve with dill. Potato puree, buckwheat or braised cabbage fit as a side dish.
Kitchen know-how
Tips for Russian kotlety
Cool before forming
The chilled meat mass is more stable, adheres less to the hands and better retains its oval shape when turning.
Variations
How to adapt this recipe
Replace minced meat with chicken chop and add two tablespoons of soft butter. Also cook to at least 75 °C core temperature.
Cook fried mushrooms with broth and sauté to a light sauce. Put Kottlety on until served, so that the shell does not soften.
Nutrition per serving
520kcal
24.0 gCarbohydrates
34.0 gProtein
32.0 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Russian kotlety
The transitions are fluid. Russian Kotlety are often oval, contain relatively much soaked white bread and are often finely breaded.
The mixture was mixed too briefly, not cooled or too moist through milk. Toughly bind, let rest and turn in hot oil.
Yes. Pre-freeze separately and then pack. Defrost in a refrigerator, clean and cook completely.
The pan produces a brown crust while the oven cooks the thick center controlled. Thus, the crumbs do not burn before reaching the safe temperature.
Potato purée with frying sauce is particularly common. Buckwheat, braised cabbage, salt cucumbers or a fresh cucumber salad also fit.
Keep cooking