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Loading...Kotlety are tender, golden-crusted meat patties that have been a staple of Russian home cooking for generations. Made with ground meat, soaked bread, and onion, they're pan-fried until deeply caramelized on the outside while staying impossibly juicy inside. Traditionally served with mashed potatoes, buckwheat, or a simple pan gravy, they're the kind of humble dish that defines everyday Russian comfort food.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings4
Yield8 patties (4 servings)
Nutrition Facts
Per serving (estimated)
- 510 kcalCalories
- 36 gFat
- 12 gSaturated Fat
- 14 gCarbs
- 1 gFiber
- 4 gSugar
- 33 gProtein
- 720 mgSodium
- 560 mgPotassium
- 115 mgCalcium
- 3.5 mgIron
- 3 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the patties
- 1 lb (450 g) ground beef (80/20)
- 1/2 lb (225 g) ground pork
- 3 slices (about 100 g) day-old white bread, crusts removed
- 3/4 cup (180 ml) whole milk
- 1 medium yellow onion, finely grated
- 2 garlic cloves, minced
- 1 large egg, lightly beaten
- 1 1/2 tsp fine salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp ground coriander (optional)
For pan-frying
- 3 tbsp neutral vegetable oil (such as sunflower or canola)
- 1 tbsp unsalted butter
- 1/2 cup (120 ml) beef broth or water, for deglazing (optional)
For serving
- Chopped fresh dill or parsley
- Sour cream or smetana
- Lemon wedges
Directions
- Soak the bread: tear the bread into chunks and place in a small bowl. Pour the milk over it and let soak for 10 minutes until soft. Squeeze out excess milk and crumble the bread into a mixing bowl.
- Make the patty mixture: add the ground beef, ground pork, grated onion (with its juices), garlic, egg, salt, pepper, and coriander to the bowl with the soaked bread. Mix by hand for 2-3 minutes, kneading and smacking the mixture against the bowl until it becomes smooth, sticky, and holds together well.
- Shape the patties: wet your hands with cold water and divide the mixture into 8 equal portions. Roll each into a smooth oval or round patty about 3 inches wide and 3/4 inch thick, pressing slightly to flatten the tops.
- Heat the skillet: pour the vegetable oil into a large heavy skillet (cast iron is ideal) over medium-high heat. Add the butter and heat until the butter foams and the oil shimmers. The pan must be hot enough that a drop of water sizzles immediately.
- Fry the patties: carefully lay the patties in the pan without crowding (work in two batches if needed). Cook 4-5 minutes per side without moving them, until a deep golden-brown crust forms. Flip gently with a spatula and brown the other side.
- Deglaze and finish: reduce heat to medium, add the broth or water to the pan, cover, and let the patties simmer 3-4 minutes to finish cooking through and keep them juicy. Uncover and let any remaining liquid cook off.
- Check doneness: the internal temperature should read 160°F (71°C) on an instant-read thermometer, or cut into one to make sure there's no pink in the center.
- Serve hot: transfer the kotlety to a warm plate, spoon any pan juices over the top, and garnish with fresh herbs. Serve immediately with sour cream, mashed potatoes, or buckwheat.
Cook’s Notes
- Mixing and 'smacking' the meat mixture against the bowl develops the myosin proteins that help kotlety hold together and stay tender – don't skip this step.
- For extra-soft patties, soak an extra slice of bread; for a more compact texture, squeeze the soaked bread more thoroughly before adding.
- Traditionally the onion is raw-grated (juices included) for maximum moisture, but sautéing it first gives a sweeter, milder flavor.
- To keep leftovers juicy, reheat kotlety in a covered skillet with a splash of broth rather than the microwave.
- Freeze uncooked shaped patties on a parchment-lined tray, then transfer to a zip-top bag; cook straight from frozen, adding 2-3 extra minutes per side.
