Kotlety (Russian Cutlets)

Name: Kotlety (Russian Cutlets)
Cook time: 55 min
Total time: 55 min
Yield: 4 servings
Cuisine: Russian
Ingredients: 300g Ground Beef; 300g Ground Pork; 2 slices of White Bread, crusts removed; 120ml Milk; 1 medium Onion, grated; 1 large Egg; 1 clove of Garlic, minced; 1 1/2 tsp Salt, fine; 1/2 tsp Ground Black Pepper; 100g Dry Breadcrumbs; 4 tbsp Vegetable Oil

Kotlety are classic Russian meat cutlets—juicy, well-seasoned patties of beef and pork bound with soaked bread, sautéed onion and garlic, then lightly breaded and pan-fried to a golden crust. Crisp on the outside and tender inside, they make a comforting main served with mashed potatoes, buckwheat, or a simple salad.

Kotlety are classic Russian meat cutlets—juicy, well-seasoned patties of beef and pork bound with soaked bread, sautéed onion and ... Show more

Traditional Russian Recipe

Health Grade

C · Balanced

Rating

4.2

Time

55 min

Price

1,73 €

Calories

605 kcal

easy

meal prep

high protein

low sugar

Method

Soak the bread

Tear the white bread into small pieces and put it in a bowl. Pour over the milk and press the bread down so it soaks up the liquid; let it sit for 5 minutes until very soft and the milk is absorbed, then mash it with a fork. While it soaks, grate the onion and mince the garlic.

Mix the filling

In a large bowl, combine the ground beef, ground pork, soaked bread, grated onion, egg, minced garlic, salt, and ground black pepper. Mix with your hands or a spoon just until everything is evenly combined and the mixture feels sticky and holds together.

Shape and coat

Spread the dry breadcrumbs in a shallow dish. Divide the meat mixture into about 8 equal pieces, shape each piece into a small oval cutlet about 1.5 cm thick, and press it lightly into the breadcrumbs on all sides, shaking off any extra.

Heat the pan

Set a large skillet over medium heat and add the vegetable oil. Warm it until it shimmers and a few breadcrumbs sizzle the second they touch the pan.

Fry the kotlety

Working in batches, lay the coated cutlets in the hot oil without crowding the pan. Fry for 4 minutes on the first side, flip carefully, then fry for 4 minutes more, until the crust is deep golden brown and the centers are cooked through.