Chicken Kotleti Recipe

Method4 steps · about 25 min

1. 1

   Step 1: Combine all 1 cup panko breadcrumbs and ½ cup milk in a large bowl. Let stand for 5 minutes to soften.

   Soften panko in milk · 5 minUses 1 cup panko breadcrumbs for soaking · 1/2 cup milk

2. 2

   Step 2: Grate the 1 small onion. Add it to all the soaked panko and milk from step 1 with 1 lb ground chicken, 2 tablespoons sour cream, 1 teaspoon salt, ½ teaspoon pepper and 1 egg. Stir until evenly combined; the mixture will be very soft.

   Uses All milk-soaked panko · 1 small onion, grated · 1 lb ground chicken · 2 Tbsp sour cream · 1 tsp salt · 1/2 tsp pepper · 1 egg

3. 3

   Step 3: Put the separate ½ cup dredging flour in a shallow dish. Moisten your hands with a little water and shape all the prepared meat mixture into about 15 oval patties. Dredge both sides of each in flour. Handle gently because the mixture is soft; discard unused dredging flour that contacted raw chicken.

   Uses Entire soft chicken-patty mixture · Water for moistening hands while shaping, as needed · Flour coating drawn from the ½-cup dredging stock; adhering amount unspecified

4. 4

   Step 4: Preheat a nonstick skillet with 2–3 tablespoons olive oil. Cook the prepared coated patties in batches without crowding: cover and cook for about 5 minutes on the first side, turn, cover again and cook for about 3 minutes on the second side, until golden on both sides. Continue as needed until EACH patty reaches 74°C (165°F) at its center. Carefully wipe residue from the skillet between batches and add more of the frying oil as needed; repeat until all patties are cooked. Serve hot.

   FIRST SIDE of EACH batch · 5 minUses All shaped flour-coated chicken patties, cooked successively · 2–3 tablespoons olive oil for the initial pan · Additional olive oil for later batches, as needed