🇺🇦 UkraineCatalog recipe
Ground chicken patties bulked with milk-soaked bread and grated onion, pan-fried to a crisp crumb crust and a juicy center — the everyday cutlet Ukrainian kids grow up on.
For 4 servings.
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Tear the bread roll into the milk and set aside to soften, about 5 minutes.
Squeeze the bread dry and mash it into the ground chicken with the egg, grated onion, garlic, dill, salt and pepper; mix just until combined.
💡 Overworking the mix turns the cutlets rubbery — stop as soon as everything holds together.
With wet hands, shape the mixture into 8 oval patties about 2 cm thick.
Press each patty through the breadcrumbs to coat both sides evenly.
Heat the oil in a frying pan over medium heat and fry the cutlets 4 minutes per side, until deep golden and cooked through.
Rest 2 minutes before serving.
Serve hot with mashed potato, buckwheat or a simple cucumber salad.
Ground-meat kotlety spread across Ukrainian kitchens through the Soviet era, when a little meat had to feed a full table, and chicken became the household default once it grew cheaper than pork or beef. They are packed lunch, school dinner and Tuesday-night standby all at once, usually eaten with mashed potato or buckwheat.
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