📝 About This Recipe
A cornerstone of Russian home cooking, these Kotlety are far more than a simple hamburger; they are ultra-tender, succulent meat patties with a signature crisp, golden-brown crust. By incorporating milk-soaked bread and sautéed onions into a blend of beef and pork, we achieve a texture so light it practically melts in your mouth. This recipe captures the nostalgic essence of a Slavic kitchen, offering a comforting, protein-rich main course that pairs beautifully with classic staples.
🥗 Ingredients
The Meat Base
- 1 lb Ground Beef (80/20 fat ratio for maximum juiciness)
- 0.5 lb Ground Pork (adds essential fat and tenderness)
- 3-4 slices White Bread (stale bread or crustless sandwich bread)
- 1/2 cup Whole Milk (to soak the bread)
Aromatics and Seasoning
- 1 large Yellow Onion (finely grated or processed into a pulp)
- 2 cloves Garlic (minced)
- 1 tablespoon Unsalted Butter (softened)
- 1 large Egg (lightly beaten)
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Ice Cold Water (secret for extra moisture)
For Frying
- 1 cup Breadcrumbs (plain fine breadcrumbs or Panko)
- 3-4 tablespoons Neutral Oil (sunflower or canola oil)
- 1 sprig Fresh Dill (for garnish)
👨🍳 Instructions
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1
Place the slices of white bread in a shallow bowl and pour the milk over them. Let them soak for about 10 minutes until the bread is completely soft.
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2
While the bread soaks, grate the onion using the fine side of a box grater or pulse it in a food processor until it becomes a juicy pulp. This is key for moisture and flavor distribution.
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3
Squeeze the excess milk out of the bread with your hands. Discard the remaining milk and mash the softened bread into a paste.
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4
In a large mixing bowl, combine the ground beef, ground pork, bread paste, onion pulp, minced garlic, and softened butter.
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5
Add the beaten egg, salt, pepper, and the 2 tablespoons of ice-cold water to the mixture.
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6
Mix the ingredients thoroughly with your hands. For the best texture, 'slap' the meat: pick up the entire mass and throw it back into the bowl several times to develop the proteins, resulting in a fluffier patty.
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7
Cover the bowl with plastic wrap and refrigerate for 20-30 minutes. This allows the flavors to meld and the fat to firm up, making shaping easier.
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8
With damp hands, scoop about 3 tablespoons of the mixture and form into an oval, slightly flattened patty. You should get 10-12 kotlety.
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9
Place the breadcrumbs in a shallow dish and gently dredge each patty until evenly coated. Shake off any excess.
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10
Heat the oil in a large skillet over medium heat. The oil is ready when a breadcrumb sizzles instantly upon contact.
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11
Place the patties in the skillet, being careful not to overcrowd. Fry for 5-6 minutes on the first side until a deep golden-brown crust forms.
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12
Flip the kotlety carefully. Reduce the heat to medium-low, cover the pan with a lid, and cook for another 6-8 minutes. The steam helps ensure the centers are fully cooked while remaining juicy.
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13
Remove the lid for the final minute of cooking to re-crisp the bottom crust. Internal temperature should reach 160°F (71°C).
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14
Transfer to a paper towel-lined plate to drain for 2 minutes before serving.
💡 Chef's Tips
Use a mix of beef and pork; the pork provides the necessary fat that prevents the patties from drying out. Don't skip soaking the bread—this 'panade' is what separates a Russian kotleta from a standard meatball. Grate the onion instead of chopping it; the onion juice seasons the meat from within and creates a superior texture. If you have time, chill the meat mixture before shaping; it prevents the butter and fat from melting prematurely. For an even lighter texture, you can substitute the water with a tablespoon of heavy cream or sour cream.
🍽️ Serving Suggestions
Serve alongside a generous scoop of creamy mashed potatoes (Kartofelnoye Pyure). Pair with a side of 'Grechka' (toasted buckwheat groats) for a truly authentic Russian experience. Add a dollop of sour cream or a side of fermented pickles to cut through the richness of the meat. A simple salad of sliced cucumbers, tomatoes, and fresh dill with a light sunflower oil dressing works perfectly. Enjoy with a glass of Kompot (fruit punch) or a crisp Russian lager.