Chicken and Beef Croquettes (Pozharsky Kotleti)
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
20 kotleti
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Course
Main Course
Chicken and Beef Croquettes (Pozharsky Kotleti)
Description
This recipe blends ground chicken and lean ground beef with soaked crustless bread, diced onion, melted butter, fresh or frozen chopped dill, and seasoning. The addition of whipped egg whites incorporated gently into the mixture creates a light texture in the meat. After mixing, the mixture is shaped into uniform ovals using moist hands to prevent sticking.
The croquettes are coated by dipping in beaten eggs and then in Italian-style bread crumbs to form a crust. They are cooked in equal parts unsalted butter and light olive oil to achieve a toasted, golden-brown exterior while maintaining juiciness inside. The technique and ingredients balance flavor, moisture, and texture for a classic Eastern European-style meat croquette that can be served as a main dish or appetizer.
This recipe’s notes mention that ground chicken can be prepared at home using a grinder, food processor, or high-powered blender, providing flexibility to the cook in ingredient handling. The method emphasizes careful mixing and coating steps to ensure even cooking and a consistent crust.
Ingredients
Ingredients for Croquettes:
- 3 lices whole wheat bread crusts removed
- 1/3 cup milk whole
- 1 lb ground chicken *see notes
- 1 lb ground beef lean
- 1/3 cup onion 1 small onion, finely diced
- 3 Tbsp butter melted, unsalted
- 2 eggs separated into yolks and whites
- 2 Tbsp dill chopped, fresh or frozen
- 1/2 Tbsp salt
- 1/2 tsp black pepper ground
Breading/ Cooking:
- 2 egg beaten with a fork
- 1 cup Italian bread crumbs dry
- olive oil equal parts, light olive oil and unsalted butter, to saute
- unsalted butter equal parts, light olive oil and unsalted butter, to saute
Instructions
- In a shallow bowl, combine 3 slices crustless bread with 1/3 cup milk. Set aside to soak a few minutes.
- In the bowl of a mixer (or you can mix by hand), combine 1 lb ground chicken, 1 lb ground beef, 1/3 cup finely diced onion, 3 Tbsp melted butter, 2 egg yolks, 2 Tbsp dill, 1/2 Tbsp salt and 1/2 tsp black pepper. Add milk-soaked bread to the mixing bowl (adding any remaining milk from the plate) and mix until well combined (I used a paddle attachment on low speed).
- In a separate medium mixing bowl, beat 2 egg whites on high speed until stiff peeks form. Use a spatula to blend the egg whites into the meat mixture until well combined.
- Set up 1 bowl with some cold water to keep hands moist while forming patties. Pour 2 beaten eggs into a second shallow bowl and in a third shallow bowl, add 1 cup Italian bread crumbs.
- With wet hands, form patties into ovals (I used a flat ice cream scoop to get even patties). Dip patties on both sides into beaten egg, letting excess egg drip off. Finally dip into bread crumbs and place on a cutting board until ready to saute. It helps to pre-make all of the patties before starting to saute.
- Heat a large heavy skillet over medium/low heat with 2 Tbsp butter and 2 Tbsp oil. When butter sizzles, add patties about 6 at a time (don't crowd the pan). Saute about 5 min each side (10 min total), flipping a few times while cooking. To check for doneness: juices will run clear when pierced with a knife, or simply cut one in half and take a peek inside.
Notes
- You can grind your own chicken using a meat grinder, food processor, or a powerful blender for freshness and control over texture.
User Reviews
Overall Rating
5
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