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
Scale
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.
