Best Eastern European Kotlety Recipes

KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES)

Kotlety (Russian/Ukrainian Meat Patties) image

These are some seriously savory Kotlety (Russian/Ukrainian meat patties) that are like bun-less burgers or large meatballs. This recipe makes about 16 Kotlety so feel free to double if you need them for a larger crowd. They will freeze well also for a future meal.

Provided by Katia

Time 50m

Number Of Ingredients 11

Ingredients

1 lb grass-fed ground beef
1 lb ground pork
2 slices of whole wheat sandwich bread
1/3 cup milk or water (I prefer milk, but water is fine too)
1 tsp sea salt
3/4 tsp ground black pepper
1 1/2 tsp paprika
1 1/2 tsp granulated garlic
1/3 cup yellow or white onion, grated
2 eggs
Olive oil to grease pan

Steps:

Add beef and pork to a large mixing bowl.
Place bread in small bowl and pour milk or water on top and let bread soak for 2-3 minutes. After time is up, mash up bread and milk with fingers until it's all wet and smashed up into a thick paste.
Mix garlic, paprika, salt and pepper together in a small ramekin.
Add bread mixture, grated onion, eggs and spices large mixing bowl with meat.
Mix meat mixture well (fingers work best) until fully combined.
Preheat your cooking device: cast iron skillet or griddle to Medium/ Medium low and once warm add enough oil just to coat bottom. (If using panini press preheat it now) I do like to use a cast iron skillet sometimes to make these as well, but you need to watch the heat on the cast iron more closely to not burn the kotlety.
Form patties with meat mixture, I use a 1/4 cup measuring cup and make them about 1" thick (round or oval, your preference)

Nutrition Facts : ServingSize 2 kotlety, Calories 350 calories, Sugar 1 g, Sodium 305 mg, Fat 27.2 g, SaturatedFat 10 g, TransFat 0 g, Carbohydrate 2.1 g, Fiber 0.4 g, Protein 22.8 g, Cholesterol 173.8 mg

KOTLET SCHABOWY (POLISH BREADED PORK CHOP)

Kotlet Schabowy (Polish Breaded Pork Chop) image

Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.

Provided by olenka

Categories World Cuisine Recipes European Eastern European Polish

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

2 boneless pork chops
salt and freshly ground black pepper to taste
1 tablespoon all-purpose flour
1 egg
5 tablespoons bread crumbs
2 tablespoons vegetable oil, or as needed

Steps:

Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.

Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g