Dive into a classic of Eastern European comfort food with this recipe for minced chicken kotlety, or cutlets. Unlike regular ground chicken patties, these are made from finely chopped or coarsely ground chicken breast, which makes them incredibly juicy and tender. The addition of sweet onion and a hint of fresh fennel creates a wonderfully aromatic and flavorful dish. Perfect for a hearty family dinner, these kotlety are surprisingly easy to make and are sure to become a new favorite in your home.
Minced chicken cutlets with onion
Ingredients for Minced Chicken Cutlets with Onion
- 700 g chicken breast fillet
- 170 g onion
- 100 g stale white bread
- 1 bunch of fennel
- 1 chicken egg
- 100 ml milk
- 60 g breadcrumbs
- butter and olive oil, wheat flour, salt, pepper
How to Make Minced Chicken Cutlets with Onion
Prepare the chicken breast — cut the skin along the keel bone, remove it, and discard. The skin should not be added to the mince! Using a sharp knife, cut the fillet off the bones, first from one side, then from the other.
Cut the chicken fillet into large pieces and pass it through a meat grinder with a coarse plate. The holes in the plate should be quite large to create a mince of small meat pieces.
Alternatively, you can chop the chicken fillet with a sharp knife directly on a cutting board, but this is a more labor-intensive process.
Cut the chicken fillet into large pieces and pass it through a meat grinder with a coarse plate
Peel the onion and chop it very finely or grate it on a coarse vegetable grater. Add the chopped onion to the mince.
Soak the stale white bread in cold water, mash it into a paste, and add it to the mince and onion.
Finely chop a bunch of fennel and add it to the other ingredients. Instead of fennel, you can use a small bunch of dill; it’s not the same, but the taste will be somewhat similar.
Add the chopped onion to the minced meat
Add the bread paste to the minced meat and onion
Add the finely chopped fennel to the other ingredients
Salt the mince for the kotlety (patties or cutlets common in Eastern European cuisine) to your taste, mix thoroughly, and refrigerate for 30 minutes.
Salt the minced meat and mix thoroughly
With wet hands, form small oval chicken patties from the chilled mince. To help the breading stick well, first dredge them in flour.
Next, whisk the milk with a raw egg, dip the patties into this mixture, and then place them on a plate with breadcrumbs.
Coat the chicken patties in breadcrumbs on all sides, then return them to the refrigerator for 10 minutes.
Form oval patties from the chilled mince, dredge in flour and breading
Fry in a well-heated skillet until golden brown on both sides. Then, place them in a hot oven for 5-7 minutes.
Fry until golden brown on both sides
Serve the minced chicken cutlets with onion alongside a salad and fresh vegetables. Enjoy your meal!
Serve the minced cutlets with a salad and fresh vegetables
And there you have it—perfectly golden and irresistibly juicy minced chicken cutlets, ready to be enjoyed! These kotlety are wonderfully versatile and pair beautifully with creamy mashed potatoes, simple boiled grains like buckwheat, or a crisp, fresh salad. For a traditional touch, serve them with a dollop of sour cream. Don't be afraid to make a double batch; they freeze wonderfully and are perfect for a quick and delicious meal later. We hope you love this taste of home-style comfort food. Enjoy!
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