Chicken Kotletki with Sour Cream Sauce
Submitted by Ross the Boss
Russian-style ground chicken patties stuffed with sautéed mushrooms, breaded and pan-fried golden, then napped with a tangy sour cream sauce. Old-world comfort worth the effort.
YIELD
8 servingsPREP
80 minCOOK
25 minREADY
110 minKotletki are the kind of dish that every Russian grandmother has her own version of, and this one is a keeper.
Ground chicken gets mixed with fresh breadcrumbs, cream, egg, and a whisper of cayenne and nutmeg, then shaped into oblong patties around a center of finely chopped, deeply browned mushrooms. Rolled in more breadcrumbs and pan-fried in butter and oil until golden and crispy on the outside, tender and juicy within.
The sour cream sauce brings it all home: scallions softened in butter, heavy cream reduced until thick, then swirled with sour cream and a splash of vinegar for brightness.
Yes, it takes a bit of time. But every single bite tells you it was worth it.
Pro Tips
- Wet your hands before shaping the patties; the chicken mixture is sticky and this prevents it from clinging to your fingers
- Chill the formed patties for at least 30 minutes before frying so they hold their shape and the breadcrumb coating sets
- Chop the mushrooms very fine and cook them until all the liquid evaporates; wet mushrooms will make the patties soggy
- Keep the sour cream sauce on low heat and never let it boil, or the sour cream will curdle and separate
- Garnish with fresh watercress for a peppery contrast that cuts through the richness
Ingredients
Directions
Filling: Melt butter in skillet and over medium high heat, sauté mushrooms with salt and a pinch of pepper until mushrooms are browned and liquid has evaporated.
Remove one tablespoon mushrooms to add to the sauce and reserve the rest for filling the ‘kotletki.'
Patties: In a large bowl, mix together 1 cup of the breadcrumbs and the cream, combine with the chicken, egg, salt and a pinch each of the cayenne, nutmeg and pepper.
Spread remaining crumbs in a shallow pan.
Divide chicken mixture into 8 portions.
With wet hands, form each portion into an oblong patty.
Flatten slightly amd in center, place ⅛ of the mushroom filling.
Fold over and pat chicken around filling.
Roll each patty gently in bread crumbs and place on waxed paperlined tray.
Repeat with remaining chicken and filling to make 8 patties.
Cover and chill the patties.
Recipe can be prepared ahead up to this point.
In 1 large or 2 medium skillets, heat together butter and oil.
Arrange patties in a single layer and sauté over medium heat for about 5 minutes on each side, adding more butter if necessary, until patties are golden brown.
Sauce: Meanwhile in a small saucepan, melt butter and cook onions without browning for 2 to 3 minutes.
Add cream, increase heat to high and cook, stirring constantly, until cream thickens slightly.
Reduce heat to low, add vinegar, sour cream and salt.
Heat through, but do not boil.
Add reseved mushroom filling.
Taste and adjust seasoning.
Serve each kotletki napped with a spoonful of sauce, and garnished with watercress.
Comments
The addition of fresh tarragon to the mushroom filling is amazing. Add just as the mushrooms are finishing up. Also, add to sauce just before serving. Pickled beets make a great side!