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In the summertime, I like to take out my electric skillet and fry them outside to keep the oil splatter to a minimum. I also get to enjoy the sunshine and watch my kids play. These chicken Kotleti will give an amazing aroma outside and get everyone’s appetite going!
They are so simple to make using minimal ingredients. But most of all, they taste like home.
Ukrainians eat a lot of Kotleti (cutlets). Beef, pork, chicken… They’re cheap and super easy to make.
They also reheat like a dream (cover in a baking dish with a splash of water to steam them and make them fluffy again). That is why they make a perfect wedding food, they’re make-ahead friendly and great for baking later.
Think of them as meatballs only shaped into patties. We love them fresh off the skillet with a lighter side.
Typically, we grind our chicken meat through a meat grinder to get better quality ground meat and to save money (stock up on some chicken breasts or thighs when on sale and make ground chicken yourself)!
I bought my meat grinder at Harbor Freight for $50, probably over a decade ago, and it still works great! You don’t need to spend a fortune on a meat grinder.
Chicken is my top choice for any kind of cutlets because it’s leaner and makes lighter cutlets, perfect for the warmer summer months when you want something lighter.
I made these up on a whim, using staple ingredients like any Ukrainian mom would do. To my surprise, they turned out so delicious! I quickly wrote down what I did to save them in my arsenal of favorite recipes!
These are all the things I love about traditional Kotleti! Juicy and tender. So flavorful and aromatic! Savory and lightly fried until golden!
You can even make them gluten-free by subbing out the cracker crumbs and milk for 1/4 cup of mayonnaise and 2 eggs.
And if you want to experiment with breadcrumbs or rolled oats, by all means go ahead! Meatballs are very forgiving and hard to mess up!
Now, let’s make chicken Kotleti, our family’s favorite chicken meatballs!
Mise en PlaceEverything you need! :
- Large Skillet or Electric Skillet (great for cooking outdoors)!
- Mixing Bowl
- Box grater or blender (to mince the onion)
- Set of Measuring cups and spoons.
My Favorite Chicken Kotleti Recipe Ingredients & Substitutes
- Ground Chicken- I have a meat grinder. I usually grind chicken breast or chicken thighs (depending on what cuts I have on hand). I recommend a combination of juicy cutlets.
- Onion- I used a yellow onion, but sweet onions can be used interchangeably. Yellow onions will make these more savory, and they’re easier to grate with when using a box grater.
- Crackers- my favorite are the Aldi “Original Crisp” butter crackers for these cutlets. They crush easily, are frugal, and have better ingredients than other name brands. You can swap out the crackers with Organic breadcrumbs with a 1:1 ratio. For gluten-free Kotleti, omit the cracker crumbs and use 1.5 cups of rolled oats, 2 eggs, and 1 cup of milk, or 1/4 cup of mayo and 2 eggs for dairy-free Kotleti.
- Milk- liquid makes meatballs moist, tender, and light. You can use water or broth.
- Fresh Garlic- adds lots of flavor and makes these so delicious!
- Salt & Pepper- are all you need to make delicious cutlets! I went a little heavier on them and didn’t make a mistake. They taste incredibly flavorful using these simple spices.
- Avocado oil – is what I prefer to use for frying cutlets. If I don’t have that, I usually keep Sunflower oil on hand and will use that.
How To Make Traditional Ukrainian Chicken Kotleti
Chicken Kotleti (cutlets) are so simple to make! They come together quickly and finish cooking in a skillet!
- Combine crackers and milk- crush buttery crackers inside a freezer bag or just crumble them up using your hands inside a bowl. Add the milk and make a thick mixture to bind and moisten the meatballs. It can sit and soak up the crumbs while you prep the other ingredients.
- Add the ground chicken to a large mixing bowl. Finely grate an onion or use a blender to pulse the onion to a pureed consistency. Either method will work. The onions make these meatballs savory and tenderize the meat.
- Add the crushed garlic, seasonings (salt & pepper), and the crackers and milk mixture. Mix everything well to make a sticky and wet mixture. You could use food-grade gloves to make the process easier.
- Heat a 10 to 12-inch skillet with enough oil to cover the surface (usually 4-6 tablespoons or more, depending on the size of your skillet. When the oil reaches 350°F, pinch off about 1/4 cup of the meat mixture and shape it into an oval-shaped meat patty.
- Carefully, add about 8 meatballs into the oil. Don’t overcrowd the pan; you’ll want to leave an inch or so space between each meatball. Fry on both sides until golden and the internal meat temperature reads 165°F.
- Transfer the meatballs/cutlets onto a paper towel-lined plate.
- Serve! See my serving suggestions below!
To Make Ahead:
Kotleti are great for making in advance and reheating later. You’ll want to sear them on both sides, then transfer them to a baking dish. Cool completely. Then keep them refrigerated until needed.
When you’re ready to bake them, add 3/4 to 1 cup of water and cover with aluminum foil. Bake in a preheated 350°F oven for 30-45 minutes. They should be fully steamed and fluffy.
Alternatively, you can do the same thing in a slow cooker. Simply, pour 1/2 to 3/4 cup of water into a slow cooker. Add the meatballs, then cook on low for 4-6 hours or High for 2-3 hours. (This time, is starting from cold meatballs.)
Making ahead chicken Kotleti makes these a great Potluck food!
My Favorite Way To Serve Chicken Kotleti (Meatballs)
I love to make a side of buckwheat and a fresh tomato and cucumber salad. For the buckwheat, I buy roasted buckwheat groats and cook it like I would rice.
For the buckwheat, I cooked 2 cups of buckwheat groats with 3 1/4 cups of water. I also always add a tablespoon or two of butter and salt to taste. Sometimes, I’ll even add a chopped onion or grated carrot to the buckwheat for extra flavor before cooking.
As far as a cucumber and tomato salad, you can do the creamy version or toss them in a simple oil and vinegar dressing seasoned with salt and pepper. All I do is drizzle a tablespoon or two of oil and add a splash of vinegar. Cucumber dill spears go fantastic with Kotleti, too!
For Winter, or Holiday’s Kotleti would be more suitable with a side of creamy mashed potatoes and festive salads. And when in a rush, grab some Sourdough bread and homemade Ketchup to make an open-faced sandwich. Kotleti make a great travel food, eat it with bread, and fresh cucumbers or tomatoes (Slavic fast-food)! 😊
Chicken Kotleti taste like leaner meatballs or chicken burgers loaded with Eastern-European savory flavors. The onion and garlic impart a savory and garlicky aroma that defines classic Ukrainian comfort food.
Most sides will pair easily with Chicken Kotleti (cutlets). It’s a very versatile meat dish perfect for individual servings and doesn’t require a gravy to taste good.
Tips For Successful Chicken Kotleti
- The oil is at optimal temperature when it’s at 350°F. An electric skillet has a thermometer that will light green when it’s at that temp. Medium heat will not soak up as much oil and won’t burn.
- I usually wait until the crust gets golden before flipping it over to the other side.
- You can attempt these with ground turkey, wild hog, or venison. Lots of onions tenderize and neutralize any wild game odors.
- I own this digital meat thermometer (thanks to Momsdish for the gift)! It’s so handy to insert it into the thickest cut of meat. When it reads 165°F, the Kotleti are done!
- I like to use a large cookie scoop or 1/4 measuring cup to scoop and portion out the meatballs. Kotleti are usually formed into an oval shape. Try to make them the same size so they cook evenly.
- My preference is to make an onion pulp by using the fine side of my box grater. The onion texture seems more pulpy and chunky than blending it into a puree. But honestly, either way works.
- Don’t use dried garlic here. Fresh garlic and onion give these Kotleti a super aromatic flavor that you just can’t get from the dehydrated stuff!
- If you’re craving these Kotleti when camping out, you can cook them in your Instant Pot or electric skillet! These make a great portable meal!
More Delicious Meat Recipes with Eastern-European Flavors:
Ukrainians love garlic and onions! These ingredients are often used to season the meats we use! Try out our other favorite meat dishes!
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Ukrainian Chicken Kotleti (Cutlets)
Ingredients
Chicken Kotleti (meatballs):
- 2 lbs ground chicken , (ground from chicken breasts or thighs)
- 1 medium onion , (finely grated or blended)
- 4 oz crackers, (about 22 of the Original Crisp crackers from Aldi or 1 1/3 cups of crushed crackers).
- 3/4 cup whole milk
- 5 cloves garlic, (crushed)
- 1/2 Tbsp salt
- 1/2 Tbsp black pepper
- 7 Tbsp avocado oil for frying
Instructions
- In a small bowl, crush the crackers with your hands until it resembles a fine crumb. Add 3/4 cup of milk and mix it together to make a wet paste. Set it aside.
- In a large mixing bowl, combine 2 lbs ground chicken, 5 cloves of crushed garlic, 1/2 Tbsp salt, 1/2 Tbsp black pepper, and the cracker and milk mixture. Mix well with your hands until you have a sticky and gloopy mixture.
- To a 12-inch skillet, add 7 Tbsp of avocado oil and heat it over medium heat (350°F). Using a 1/4 measuring cup, scoop out the meat mixture and form into oval patties. Place 8 to 9 patties into the skillet.
- Cook the patties for 3-5 minutes on each side. The internal temperature of the meat should read 165°F. Transfer to a dish lined with paper towels.
- Serve.
Notes
- To reheat chicken Kotleti, place them all into a baking dish and add 1/2 to 3/4 cup of water. Cover and bake them in a preheated oven for 30-45 minutes. They should be steaming hot and fluffy.
- We served chicken Kotleti with buckwheat and a fresh cucumber and tomato salad.
- The Aldi crackers I use for these are larger than regular crackers. So, twenty-two crackers are a little over half a sleeve of the Aldi Original crisp crackers.
Nutrition (per serving)
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