Entree: Russia – Kuban – Котлеты ➤ Kotlety (Pan-fried seasoned ground meat patties made with soaked bread and onions)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 2 slices (approx. 2 oz (56 g)) stale white bread, torn
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped (approx. 4 oz (115 g))
- 2 garlic cloves, minced
- 1 large egg
- 1/2 cup (50 g) plain breadcrumbs
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- Vegetable oil for frying as needed

Show original ingredient measurements

- 1 lb (454 g) ground beef
- 8 oz (225 g) ground pork
- 2 slices (approx. 2 oz / 56 g) stale white bread, torn
- 1/2 cup (120 ml) milk
- 1 small onion, finely chopped (approx. 4 oz / 115 g)
- 2 garlic cloves, minced
- 1 large egg
- 1/2 cup (50 g) plain breadcrumbs
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) butter
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) ground black pepper
- Vegetable oil for frying as needed

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Tear the stale bread into pieces and soak in the milk for 5–10 minutes until softened; squeeze out excess milk and chop or mash the bread into a paste.
2. In a skillet, sauté the finely chopped onion in 1 tbsp (15 ml) vegetable oil with a pinch of salt over medium heat until translucent, about 5–6 minutes; stir in minced garlic for the last 30 seconds and remove from heat to cool slightly.
3. In a large bowl combine ground beef and ground pork with the soaked bread, cooled onion–garlic mixture, egg, parsley, salt, and pepper; mix gently until evenly combined but not overworked.
4. Shape the mixture into 8 oval patties (about 2–2.5 in (5–6 cm) wide) and coat each lightly with the breadcrumbs.
5. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat until shimmering; add patties in a single layer (work in batches if necessary) and fry 4–5 minutes per side until deep golden and an internal temperature of 160°F (71°C) is reached.
6. Transfer cooked kotlety to a plate lined with paper towels to drain briefly; keep warm and repeat with remaining patties.
7. Serve hot with mashed potatoes, pickles, or a simple green vegetable and a sprinkle of fresh parsley.

1. Tear the stale bread into pieces and soak in the milk for 5–10 minutes until softened; squeeze out excess milk and chop or mash the bread into a paste.
2. In a skillet, sauté the finely chopped onion in 1 tbsp (15 ml) vegetable oil with a pinch of salt over medium heat until translucent, about 5–6 minutes; stir in minced garlic for the last 30 seconds and remove from heat to cool slightly.
3. In a large bowl combine ground beef and ground pork with the soaked bread, cooled onion–garlic mixture, egg, parsley, salt, and pepper; mix gently until evenly combined but not overworked.
4. Shape the mixture into 8 oval patties (about 2–2.5 in / 5–6 cm wide) and coat each lightly with the breadcrumbs.
5. Heat 1 tbsp (15 ml) vegetable oil and 2 tbsp (28 g) butter in a large skillet over medium heat until shimmering; add patties in a single layer (work in batches if necessary) and fry 4–5 minutes per side until deep golden and an internal temperature of 160°F (71°C) is reached.
6. Transfer cooked kotlety to a plate lined with paper towels to drain briefly; keep warm and repeat with remaining patties.
7. Serve hot with mashed potatoes, pickles, or a simple green vegetable and a sprinkle of fresh parsley.