Entree: Russia – Moscow & Central Russia – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties commonly served hot)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 1 lb (454 g) ground beef
- 8 oz (227 g) ground pork
- 2 slices (approx. 60 g) white sandwich bread
- 1/2 cup (120 ml) whole milk
- 1 small onion, finely chopped (approx. 4 oz (115 g))
- 2 cloves garlic, minced
- 1 large egg
- 2 tbsp (30 ml) finely chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) freshly ground black pepper
- 1/4 cup (30 g) all-purpose flour for dredging
- 1/2 cup (60 g) plain dry breadcrumbs for coating
- 2 tbsp (30 ml) vegetable oil for frying
- 2 tbsp (28 g) unsalted butter for frying

Instructions

1. Tear the bread into pieces and soak in milk for 5 minutes, then squeeze out excess milk and crumble the bread into a mixing bowl.
2. Sauté the chopped onion in 1 tbsp (15 ml) vegetable oil over medium heat until soft and translucent, about 5–6 minutes; add the garlic for the last 30 seconds, then cool slightly.
3. Add the ground beef, ground pork, sautéed onion and garlic, egg, parsley, salt, and pepper to the bowl with the soaked bread; mix gently but thoroughly until mixture is homogeneous.
4. With damp hands, shape the mixture into 8 oval patties (approx. 3–4 oz / 85–115 g each). Dredge each patty lightly in flour, then press into breadcrumbs to coat.
5. Heat remaining 1 tbsp (15 ml) vegetable oil and the butter in a large skillet over medium heat. Fry kotlety in batches, 3–4 minutes per side, until a deep golden crust forms.
6. Reduce heat to medium-low, cover the skillet, and continue cooking 6–8 minutes more per batch until patties are cooked through (internal temperature 160°F / 71°C) and juices run clear.
7. Transfer to a paper-towel-lined plate to drain briefly, garnish with extra parsley, and serve hot with boiled potatoes, buckwheat, or a crisp salad.