If you are on the lookout for a dish that beautifully balances tenderness, flavor, and a touch of rustic charm, then this Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe is your next kitchen adventure. These croquettes boast a wonderfully moist interior thanks to the clever use of soaked bread and a combination of chicken and beef, creating a juicy and flavorful bite every time. With a golden, crispy crust that perfectly contrasts the delicate, herb-infused center, this classic Russian-inspired dish is both comforting and impressive, ideal for sharing with loved ones and savoring every bite.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe is delightfully straightforward. Each component plays a key role, from adding moisture and richness to delivering texture and aroma, making the final dish simply unforgettable.
- 3 slices whole wheat bread (crusts removed): Provides the perfect soft base when soaked, keeping the croquettes tender inside.
- 1/3 cup whole milk: Soaks the bread to add moisture and richness to the meat mixture.
- 1 lb ground chicken: Offers lightness and leanness, balancing the beef’s flavor.
- 1 lb lean ground beef: Adds depth of flavor and juiciness, essential for that classic taste.
- 1/3 cup finely diced onion (1 small onion): Infuses the croquettes with a gentle sweetness and aroma.
- 3 Tbsp unsalted butter (melted): Enhances richness and keeps the mix luscious.
- 2 eggs separated (yolks and whites): Yolks bind the mixture while whipped whites lighten the texture.
- 2 Tbsp fresh or frozen dill (chopped): Brings a fresh, herbaceous note and a hint of color.
- 1/2 Tbsp salt: Seasons perfectly to elevate all the flavors.
- 1/2 tsp ground black pepper: Adds mild warmth for balanced seasoning.
- 1 cup dry Italian bread crumbs: Creates a crisp, golden coating for the croquettes.
- Light olive oil and unsalted butter (equal parts): Used for sautéing to achieve that beautiful golden crust without overpowering flavors.
How to Make Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe
Step 1: Soak the Bread
Start by combining the crustless whole wheat bread slices with whole milk in a shallow bowl. Let them soak for a few minutes. This step is crucial because the soaked bread will dissolve into the meat mixture, creating a tender and juicy texture that’s signature to the Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe.
Step 2: Combine the Meat Mixture
In a large bowl or mixer, add the ground chicken and beef, finely diced onion, melted butter, egg yolks, fresh dill, salt, and pepper. Tear the soaked bread into this mixture, including any leftover milk. Mix everything gently but thoroughly until fully combined. Using a paddle attachment on low speed or mixing by hand will help achieve an even blend without overworking the meat, preserving softness.
Step 3: Whip and Fold in Egg Whites
In a separate bowl, beat the egg whites until stiff peaks form. These aerated egg whites will lighten the otherwise dense meat mixture. Carefully fold the whipped egg whites into the meat mixture with a spatula, combining delicately to keep the airy texture intact.
Step 4: Prepare for Patty Shaping
Set up three shallow bowls — one filled with cold water to keep your hands wet while shaping the croquettes, one with beaten eggs, and another with Italian bread crumbs. This assembly line makes the forming and breading process smooth and efficient.
Step 5: Shape and Bread the Croquettes
With wet hands, take portions of the meat mixture and form them into oval-shaped patties using a flat ice cream scoop if you want size consistency. Dip each patty first into beaten eggs, letting any excess drip off, then coat thoroughly in Italian bread crumbs. Arrange the breaded croquettes on a board while you finish shaping the rest.
Step 6: Sauté to Golden Perfection
Heat a mix of butter and olive oil in a large skillet over medium-low heat. When the butter starts to sizzle, add about six croquettes at a time without crowding the pan. Cook the patties for approximately 5 minutes per side, flipping a few times to evenly brown all sides. You’ll know they’re done when juices run clear or when you cut into one and see it’s cooked through with no pink remaining.
How to Serve Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe
Garnishes
Serve your Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe with a sprinkle of fresh dill or chopped parsley on top to brighten the plate visually and add a fresh herbal note that complements the richness beautifully.
Side Dishes
These croquettes are fantastic alongside classic boiled potatoes, buttery mashed potatoes, or even a crisp cucumber and tomato salad with a light vinaigrette. The simplicity of these sides lets the croquettes shine as the star of the meal.
Creative Ways to Present
For a modern twist, try serving your croquettes atop a bed of creamy horseradish sauce or a dollop of sour cream mixed with lemon zest. Alternatively, present them on mini skewers with pickled vegetables for an elegant appetizer vibe.
Make Ahead and Storage
Storing Leftovers
If you have any leftover croquettes, place them in an airtight container and refrigerate for up to three days. To keep them from becoming soggy, allow them to cool completely before storing.
Freezing
These croquettes freeze exceptionally well. After shaping and breading, lay them out on a baking sheet so they do not touch and freeze until solid. Then transfer to a freezer-safe bag or container. They can be stored for up to two months and make a quick, ready-to-cook meal on busy days.
Reheating
To reheat, bake the frozen or refrigerated croquettes in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again. Avoid microwaving if you want to maintain that beautiful crunchy crust.
FAQs
Can I use only chicken or only beef for this recipe?
Absolutely! While the combination of chicken and beef gives a balanced flavor and texture in the Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe, you can use just one type of meat depending on your preference or what you have on hand.
What can I substitute for dill if I don’t have any?
If dill is unavailable, fresh parsley or chives make excellent substitutes that will still add a vibrant herbaceous note to the croquettes.
Is it necessary to whip the egg whites separately?
Whipping the egg whites separately and folding them in adds lightness and airiness to the croquettes, preventing a dense texture. Though optional, it really elevates the softness and is highly recommended.
How can I tell when the croquettes are fully cooked?
One way is to check if the juices run clear when you pierce or cut into them. Additionally, cutting one croquette open can give a quick visual confirmation—no pink meat should remain inside.
What is the best oil to use for frying?
Light olive oil combined with unsalted butter works beautifully because the butter adds flavor while the oil prevents burning thanks to its higher smoke point. You can also use vegetable or canola oil as alternatives.
Final Thoughts
This Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe is a true treasure—comfort food at its finest with a touch of elegance. Once you master these croquettes, they become a go-to for family dinners, gatherings, or any time you crave something both nostalgic and special. I encourage you to give this recipe a try and experience firsthand the magic of tender meat wrapped in a golden crust, bursting with flavor in each delightful bite.
Print
Chicken and Beef Croquettes (Pozharsky Kotleti) Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 patties
- Category: Main Course
- Method: Frying
- Cuisine: Russian
Description
Chicken and Beef Croquettes, known as Pozharsky Kotleti, are a delicious blend of ground chicken and beef mixed with soaked bread, butter, and fresh dill. These tender and juicy patties are coated with egg and Italian breadcrumbs then sautéed in a butter and olive oil mixture for a crispy exterior. This recipe yields 20 perfectly portioned kotleti, offering a flavorful and satisfying meal option.
Ingredients
Meat Mixture
- 3 slices whole wheat bread (crusts removed)
- 1/3 cup whole milk
- 1 lb ground chicken
- 1 lb lean ground beef
- 1/3 cup finely diced onion (1 small onion)
- 3 Tbsp unsalted butter (melted)
- 2 egg yolks
- 2 Tbsp fresh or frozen dill (chopped)
- 1/2 Tbsp salt
- 1/2 tsp ground black pepper
Coating and Cooking
- 2 egg whites
- 2 eggs (beaten with a fork)
- 1 cup dry Italian bread crumbs
- Light olive oil (for sautéing)
- Unsalted butter (for sautéing, equal parts with oil)
Instructions
- Soak Bread: In a shallow bowl, combine the crustless whole wheat bread slices with 1/3 cup whole milk. Let the bread soak for a few minutes until softened.
- Prepare Meat Mixture: In a mixing bowl or using a stand mixer, combine ground chicken, ground beef, diced onion, melted butter, egg yolks, chopped dill, salt, and black pepper. Add the soaked bread along with any leftover milk and mix thoroughly until all ingredients are well combined.
- Fold in Egg Whites: In a separate bowl, beat the egg whites on high speed until stiff peaks form. Gently fold these egg whites into the meat mixture to add lightness and fluffiness to the croquettes.
- Prepare Coating Setup: Set up three shallow bowls: one with cold water for moistening your hands, one with the beaten eggs, and one with Italian bread crumbs for coating the patties.
- Form and Coat Patties: With wet hands, shape the meat mixture into oval patties using a scoop or by hand for uniform size. Dip each patty first into the beaten eggs, allowing excess to drip off, then coat evenly with Italian bread crumbs. Place the coated patties on a cutting board and repeat until all are prepared.
- Sauté the Croquettes: Heat a large heavy skillet over medium-low heat and add equal parts unsalted butter and olive oil. When the butter begins to sizzle, add the patties in batches, ensuring not to overcrowd the pan. Sauté each side for about 5 minutes, flipping a few times for even cooking. Cook until the juices run clear or cut one patty open to check doneness. This should take approximately 10 minutes per batch.
Notes
- Use lean ground meats for the best texture and balance of flavor.
- Soaking bread in milk ensures croquettes stay moist and tender.
- Folding in stiffly beaten egg whites lightens the texture of the patties.
- Cook patties over medium-low heat to prevent burning and ensure thorough cooking.
- Do not overcrowd the pan to maintain proper heat and crispiness.
- Pat patties dry slightly if too wet before coating to achieve better crust adhesion.
