Welcome to a taste of true Eastern European comfort food! Kotlety, or savory meat patties, are a beloved staple in many households, often reminding people of cozy family dinners. While traditionally made with pork or beef, this recipe offers a lighter yet incredibly juicy version using chicken breast and mushrooms. We're debunking the myth that chicken breast is dry and bland. With a few simple tricks, like adding cream-soaked bread and sautéed mushrooms, we'll create patties that are bursting with flavor and have a wonderfully tender texture. Get ready to add a new family favorite to your recipe book!
Tender chicken breast kotlety with mushrooms
Ingredients for Chicken Kotlety with Mushrooms
- 750 g chicken breast
- 250 g fresh champignon mushrooms
- 120 g yellow onion
- 60 g leek
- 100 g stale white bread
- 1 egg
- 100 ml heavy cream
- 1 teaspoon ground paprika
- 1 teaspoon dried parsley
- salt, vegetable oil
- toast, sauce, and lettuce leaves for serving
How to Make Juicy Chicken Kotlety with Mushrooms
For the chicken kotlety (minced meat patties popular in Eastern Europe), finely dice the yellow onion and thinly slice the leek. Pour 2 tablespoons of vegetable or olive oil into a frying pan. Add both types of onion to the heated oil and sprinkle with a pinch of salt. Sauté over low heat until translucent.
Wipe the champignon mushrooms with a damp cloth or rinse them in a colander. Dry the mushrooms and slice them thinly. Once the onion is translucent, add the mushrooms to the pan.
Sauté the mushrooms with the onion for about 5 minutes over medium heat. This is enough time to partially cook the champignons. Wild mushrooms can also be used in this recipe, but they require a longer cooking time.
Let the sautéed mushrooms and onions cool to room temperature.
Sautéing yellow onion and leek
Adding champignons to the pan
Cooling the sautéed mushrooms with onions to room temperature
Trim the crusts from the stale white bread and soak the crumb in heavy cream.
Place the soaked bread crumb into the blender bowl.
Placing the soaked white bread crumb into the blender bowl
Remove the skin from the chicken breast. Make a deep incision along the keel bone and cut the fillets away from the bones. Save the bones and skin for making broth. Cut the fillets into large cubes.
Place the chopped chicken fillet for the kotlety into the blender.
Placing the chicken fillet in the blender
Next, add the cooled sautéed mushrooms and onions, along with the oil they were cooked in.
Add the ground paprika, dried parsley or cutlet seasoning, and salt to taste into the blender bowl.
Blend the ingredients until smooth, then crack in a fresh chicken egg. If the mixture seems too thick, you can add a little more cold cream or milk at this stage. The base for the juicy chicken kotlety with mushrooms is ready.
Adding the sautéed and cooled mushrooms with onions and oil to the blender
Adding ground paprika, dried parsley or cutlet seasoning, and salt
Blending the ingredients until smooth and adding an egg
Heat vegetable oil in a frying pan. Spoon the mixture into the hot oil.
Placing the mixture into the hot oil with a tablespoon
Fry the chicken kotlety for 4 minutes on each side until golden brown.
Frying the kotlety until golden brown
Toast a slice of whole-grain bread. Drizzle the toast with sauce and top with two chicken kotlety. Garnish with fresh herbs and fried mushrooms, and serve with lettuce leaves.
Drizzle the toast with sauce, top with tender chicken breast kotlety, and garnish. Enjoy your meal!
And there you have it – perfectly juicy and flavorful chicken kotlety that are sure to impress! These patties are wonderfully versatile. Serve them the traditional way with creamy mashed potatoes or buckwheat, or enjoy them on a toasted bun for a delicious sandwich. They also make a great protein-packed addition to a fresh salad.
Feel free to store any leftovers in an airtight container in the refrigerator for up to 3 days. They reheat beautifully in a pan or microwave. We hope this recipe brings a touch of warmth and comfort to your kitchen. Enjoy!
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