Chicken and Beef Croquettes (Pozharsky Kotleti)

Method6 steps

1. 1

   Step 1: Remove the crusts from the 3 slices whole-wheat bread and place them in a shallow bowl with all ⅓ cup whole milk. Let the bread soak for a few minutes until softened, keeping any unabsorbed milk with it.

   Uses 3 slices whole wheat bread (crusts removed) · 1/3 cup whole milk

2. 2

   Step 2: Separate the 2 meat-mixture eggs once; put both yolks in the mixing bowl and keep both whites in a separate bowl for step 3. Combine the yolks with all 1 lb ground chicken, 1 lb lean ground beef, ⅓ cup finely diced onion, 3 tablespoons melted unsalted butter, 2 tablespoons chopped dill, ½ tablespoon salt and ½ teaspoon ground black pepper. Add all the soaked bread from step 1, including any milk left in its bowl. Mix by hand or with a paddle on low speed until well combined.

   Uses 2 eggs, separated once into yolks and whites for the meat mixture · 1 lb ground chicken · 1 lb lean ground beef · ⅓ cup finely diced onion (about 1 small onion) · 3 tablespoons unsalted butter, melted, for the meat mixture · 2 tablespoons chopped fresh or frozen dill · 1/2 Tbsp salt · 1/2 tsp ground black pepper

3. 3

   Step 3: Beat the TWO reserved egg whites from step 2 on high speed until stiff peaks form. Fold all the beaten whites into the prepared meat mixture with a spatula until evenly combined.

   Uses Both reserved whites from the 2 meat-mixture eggs · Entire ground-meat mixture with yolks and soaked bread

4. 4

   Step 4: Set up three separate bowls: cold water for moistening your hands, the separate 2 coating eggs beaten with a fork, and all 1 cup dry Italian breadcrumbs. Keep the coating eggs separate from the eggs already mixed into the meat.

   Uses Cold water in a bowl for moistening hands, as needed · 2 eggs, beaten with a fork, for coating · 1 cup dry Italian breadcrumbs for coating

5. 5

   Step 5: Moisten your hands with a little of the cold water from step 4 and shape all the meat mixture from step 3 into about 20 even oval croquettes. Dip each on both sides in the prepared coating egg, let the excess drip off, then coat with the prepared breadcrumbs. Arrange on a board until ready to fry; prepare all the croquettes before frying. Discard any unused raw-egg coating and crumbs that contacted raw egg or meat.

   Uses Entire meat mixture after folding in the beaten whites · Cold water bowl for moistening hands · Beaten coating eggs; amount that adheres is unspecified · Italian breadcrumb coating; amount that adheres is unspecified

6. 6

   Step 6: Heat a large heavy skillet over medium-low heat with 2 tablespoons of the separate frying butter and 2 tablespoons light olive oil. When the butter sizzles, add about 6 coated croquettes without crowding. Fry for about 5 minutes per side, about 10 minutes per batch, turning a few times and adjusting the heat to avoid burning the coating. Cook until the center of EACH croquette reaches 74°C (165°F); continue as needed beyond the guide time. Repeat with the remaining croquettes, replenishing equal parts frying butter and oil as needed. Serve all cooked croquettes hot.

   PER BATCH, about 5 minutes per side · 10 minUses Entire coated croquette batch, fried successively · 2 tablespoons separate frying butter for the initial pan charge · 2 tablespoons light olive oil for the initial pan charge · Additional frying butter in equal parts with oil, as needed for later batches · Additional frying olive oil in equal parts with butter, as needed for later batches