Welcome to a taste of classic Eastern European comfort food! Kotlety, or pan-fried meat patties, are a beloved staple in countless households, cherished for their juicy texture and rich, savory flavor. They are the kind of meal that evokes memories of family dinners and cozy evenings. While there are many variations, this recipe focuses on creating exceptionally succulent kotlety from a blend of beef and pork, perfectly seasoned and pan-fried to a beautiful golden-brown crust. Paired with a zesty, homemade tartar sauce, this dish transforms a simple meal into a truly satisfying experience. Get ready to master a timeless classic that will surely become a favorite in your home too!
Juicy kotlety with tartar sauce.
Ingredients for the Kotlety
- 500 g homemade ground meat (beef/pork mix)
- 1 teaspoon allspice berries
- 1 onion
- a few sprigs of celery or parsley
- 50 ml cold water
- salt, black pepper
- for breading: 1 chicken egg, all-purpose flour, white breadcrumbs
- oil for frying
Ingredients for the Tartar Sauce
- 150 g mayonnaise
- 2 hard-boiled chicken eggs
- 1 salted cucumber (dill pickle)
- 1 clove of garlic or pickled garlic scapes
- 1/4 lemon
- green onions and parsley
- ground black pepper, salt
- a little smetana (a type of sour cream), optional
How to Make Juicy Kotlety with Tartar Sauce
Seasoning the chilled homemade ground meat (a mix of beef and pork in equal proportions) with allspice.
Finely chopping an onion and 2-3 thin stalks of celery with their leaves.
Adding ice-cold water and mixing the ground meat thoroughly.
Grind the allspice berries in a mortar. Season the chilled homemade ground meat, made from an equal mix of beef and pork, with the allspice. This spice is not as pungent as black pepper and gives the kotlety (pan-fried meat patties) a unique aroma.
Finely chop the onion and 2-3 thin celery stalks, including the leaves. Sauté the vegetables in vegetable oil for 5-7 minutes, until the onion becomes translucent. Let the sautéed vegetables cool to room temperature, then add them to the ground meat.
Season with salt to taste, pour in ice-cold water, and mix the meat mixture thoroughly.
Cracking a chicken egg into a bowl and whisking with a fork until smooth.
Crack a chicken egg into a bowl and whisk with a fork until smooth. On a board, place some all-purpose flour and, next to it, some white breadcrumbs. Place the bowl with the egg nearby. These are the three components for the breading.
With hands moistened in cold water, forming kotlety weighing 100-120 g each.
Placing the kotlety onto a hot skillet.
Placing the skillet with the kotlety into a preheated oven for 6-7 minutes.
With hands moistened in cold water, form patties weighing 100-120 g each. First, dredge each patty in flour, then dip it in the egg, and finally coat it with breadcrumbs. Bread all the patties this way; I made 6.
Pour a little frying oil into a heavy-bottomed skillet. Place the kotlety in the preheated skillet and fry over high heat until golden brown on each side.
Meanwhile, preheat the oven to 200°C (400°F). Transfer the skillet with the kotlety to the hot oven for 6-7 minutes to cook through.
Making the tartar sauce.
Now, let’s make the tartar sauce. Finely grate the lemon zest and squeeze the juice. To the mayonnaise, add a teaspoon of grated zest, a tablespoon of lemon juice, and the finely chopped hard-boiled eggs.
Dicing a salted or pickled cucumber.
Chopping a few green onion stalks and a small bunch of parsley with a knife.
Adding salt and ground black pepper to taste.
Dice a salted or pickled cucumber. Crush a garlic clove with a knife, mince it, or press it through a garlic press. By the way, in this recipe, I replaced the garlic clove with pickled garlic scapes. It turned out delicious.
Chop a few green onion stalks and a small bunch of parsley, and add them to the other sauce ingredients. Season with salt and ground black pepper to taste.
Mixing the sauce thoroughly.
Mix the sauce thoroughly. If desired, you can soften the flavor with 1-2 tablespoons of smetana (a type of sour cream).
Placing the hot, juicy kotlety on a plate with a small bowl of tartar sauce.
Place the hot, juicy kotlety on a plate with a small bowl of tartar sauce. Garnish the dish with fresh herbs and garlic scapes, and serve with boiled potatoes.
And there you have it – perfectly juicy kotlety with a tangy tartar sauce, ready to be enjoyed! This dish is traditionally served hot, often alongside creamy mashed potatoes, simple boiled potatoes, or even buckwheat kasha for a truly authentic touch. A fresh vegetable salad on the side will beautifully complement the richness of the meat. Don't be afraid to make a double batch; leftover kotlety are fantastic in sandwiches the next day! We hope this recipe brings a touch of Eastern European warmth and comfort to your table. Enjoy your delicious meal!
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