These chicken and beef croquettes are soft, juicy and super flavorful. A famous Russian kotleti recipe! @natashaskitchen

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These chicken and beef kotleti (Russian croquettes) are soft, juicy and super flavorful. I liken our strong love for kotleti to the old Klondike Bar commercial – “Wha-at would you do for a kotle-eta?” It’s catchy, right? 😉 If you’ve never tried one; you my friend are missing out.

My husband, Vadim, developed these katleti when I was 9 months pregnant and a little short on cooking motivation :). He not only does much of the technical stuff for our blog, he’s also an awesome cook.

My son tried a bite of one and demanded another before he finished the first! That’s music to any parent’s ears. Way to go Vadim! I definitely married up :). These croquettes are inspired by the famous Russian Pozharsky Kotleti (read on to learn the story).

There are several stories circulating about the origin of pozharsky croquettes, but I like this one best: After Emperor Alexander’s coach wheel busted in Torzhok, a small town along the Moscow-St.Petersburg road, his servant ordered breakfast for their crew from the Pozharsky tavern. The Emperor fancied himself some veal croquettes (his favorite), but since the tavern didn’t have veal in stock, Daria Pozharksy (the hostess) got creative and made her own chicken croquettes. The Emperor was smitten, coined the name Pozharsky Kotelti, and the rest is history :). Pozharsky kotleti have been enjoyed by royalty, nobility and later became popular in restaurants and with the common peeps.

These chicken and beef croquettes are soft, juicy and super flavorful. A famous Russian kotleti recipe! @natashaskitchen

Ingredients for Chicken and Beef Croquettes (Katleti):

3 slices whole wheat bread, crusts removed
1/3 cup whole milk
1 lb ground chicken (*see note)
1 lb lean ground beef
1/3 cup finely diced onion (1 small onion)
3 Tbsp unsalted butter, melted
2 eggs separated into yolks and whites
2 Tbsp fresh or frozen dill, chopped
1/2 Tbsp salt
1/2 tsp ground black pepper

*Note: You can either use a meat grinder or a food processor, or even a strong blender like Blendtec to grind your own chicken breast or thighs. 

Breading/ Cooking: 

2 eggs, beaten with a fork
1 cup dry Italian bread crumbs
Light Olive Oil and unsalted butter to saute (equal parts)

Chicken and Beef Kotleti Pozharsky

How to Make Chicken Croquettes:

1. In a shallow bowl, combine 3 slices crustless bread with 1/3 cup milk. Set aside to soak a few minutes.

Chicken and Beef Kotleti Pozharsky-2

2. 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).

Chicken and Beef Kotleti Pozharsky-11

3. 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.

Chicken and Beef Kotleti Pozharsky-12

4. 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.

5. 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.

Chicken and Beef Kotleti Pozharsky-13

Chicken and Beef Kotleti Pozharsky-3

6. 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.

Chicken and Beef Kotleti Pozharsky-14

These chicken and beef croquettes are soft, juicy and super flavorful. A famous Russian kotleti recipe! @natashaskitchen

Chicken and Beef Croquettes (Pozharsky Kotleti)

4.96 from 21 votes
Author: Natasha of NatashasKitchen.com
These chicken and beef croquettes are soft, juicy and super flavorful. A famous Russian kotleti recipe! @natashaskitchen
These chicken and beef kotleti (Russian croquettes) are soft, juicy and super flavorful. If you've never tried one; you my friend are missing out. These croquettes are inspired by the famous Russian Pozharsky Kotleti which have been enjoyed by royalty, nobility and later became popular in restaurants and commoners. Enjoy these with anything you can dream up - potatoes, pasta, quinoa, buckwheat... or put them between a dinner roll and make amazingly good sliders for your next party!
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients 

Servings: 20 kotleti

Ingredients for Croquettes:

  • 3 slices whole wheat bread, crusts removed
  • 1/3 cup whole milk
  • 1 lb ground chicken, *see notes
  • 1 lb lean ground beef
  • 1/3 cup finely diced onion, 1 small onion
  • 3 Tbsp unsalted butter, melted
  • 2 eggs separated into yolks and whites
  • 2 Tbsp fresh or frozen dill, chopped
  • 1/2 Tbsp salt
  • 1/2 tsp ground black pepper

Breading/ Cooking:

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

On Ground Chicken: You can either use a meat grinder or a food processor, or even a strong blender like Blendtec to grind your own chicken.
Course: Main Course
Cuisine: Russian, Ukrainian
Keyword: Chicken and Beef Croquettes, Pozharsky Kotleti
Skill Level: Medium
Cost to Make: $$
Natasha's Kitchen Cookbook

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Shown in this post: (nope, no one paid us to write this; just stuff we love):
*Ofcourse the “workhorse”: KitchenAid Pro 6Qt
* A good food processor like this Cuisinart 11-cup pro can cut your prep time
* We’ve had these non-stick Circulon pans for 10 years. So useful!
* Credits: Recipe inspired by the Chicken Croquettes Pozharsky Recipe in Please to the Table – The Russian Cookbook

These chicken and beef croquettes are soft, juicy and super flavorful. A famous Russian kotleti recipe! @natashaskitchen

Enjoy these with anything you can dream up – potatoes, pasta, quinoa, buckwheat. All so good! you can also put them between a dinner roll and make amazingly good sliders for your next party! A you a fan of kotleti (croquettes)? 

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.

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Comments

  • Varash
    March 30, 2023

    Hi Natasha! I made this today but guess what! I forgot to the bread/milk part !!!! and only remembered it after putting in oven and washing my dishes!
    I put in oven for 375 for 40 min and I think this part worked well. What came out is edible but can’t wait to make the full recipe!!

    BTW, in Persian cousine, we have something similar which we call “kotlet”. It is mixture of ground beef, onion, potato, flour and some seasoning! From that standpoint, it was interesting when I encountered this recipe!

    Reply

    • NatashasKitchen.com
      March 30, 2023

      Hi Varash! Thanks for sharing. I’m glad it was still ok but I hope you get to try the full recipe next. 🙂

      Reply

  • Dana
    December 22, 2020

    Tasted great! Here are my modifications, which I plan to repeat in the future. To the meat mixture, I added 2 teaspoons of sea salt, one medium onion (chopped finely in a food processor and drained), 2 large cloves of garlic, enough bread crumbs to absorb 1/2 cup of milk, and skipped the butter. I also didn’t bother to separate the eggs. Mixed it up and let it sit in the fridge for a few hours and then fried the kotleti for 4 minutes on each side (in a covered cast iron pan). Didn’t bother dredging them in anything and they still came out perfectly.

    Reply

    • Natashas Kitchen
      December 22, 2020

      Thank you for sharing that with us, Dana! I’m glad you enjoyed this recipe!

      Reply

  • Ed
    August 31, 2020

    Can you sub in ground pork for ground beef? Have you ever tried that?

    Reply

    • Ed
      August 31, 2020

      I just noticed on another post that you haven’t tried other proteins. I will give it a try and post.

      Reply

    • Natasha's Kitchen
      August 31, 2020

      Hi Ed, I haven’t tried that yet but others shared that they used ground pork in replacement for the ground chicken and they loved it.

      Reply

  • Katie
    April 29, 2020

    Can you air fry these? Do you think they will taste good air fried in a breville oven?

    Reply

    • Natashas Kitchen
      April 29, 2020

      Hi Katie, I have not tested this in the air fryer to advise. If you experiment please let me know how you like that.

      Reply

  • Ashley
    October 10, 2019

    I’ve made these SO many times and they are my favorite recipe. My Russian BF gobbles them up and said they might be better than this grandma’s (shh!). Although he claims they not a traditional Russian one, these are so tasty and enjoyable for everyone. I only add more dill, and sometimes another veggie like sautéed mushrooms if I have some on hand. They are super moist and fluffy, I think folding the whipped egg whites really helps! They also freeze well!

    Reply

    • Natashas Kitchen
      October 10, 2019

      Thank you so much for sharing that with us, Ashley! I’m so glad to hear you both enjoyed that.

      Reply

  • Lena
    November 6, 2018

    Natasha I’ve made my own kotleti before but never quite liked them, something was off. These kotleti are amazing, my family loves them! Thank you for another fantastic recipe! This is the recipe I use every time I make kotleti now 🙂

    Reply

    • Natashas Kitchen
      November 6, 2018

      Hi Lena! That’s so great! It sounds like you have a new favorite!

      Reply

  • Mary
    October 10, 2018

    These were really good- I made the meat and only cooked up half and saved the rest for the next day. The first day I made as recipe stated and my husband liked it. The second day I added more salt and used panko bread crumbs instead of Italian. I definitely recommend a little bit more salt and did like the panko better but my husband really liked both with the original version and the little tweeked version. Thanks Natasha for another great recipe!! So happy you have this blog!

    Reply

    • Natashas Kitchen
      October 11, 2018

      I’m so happy you enjoyed this recipe, Mary! Thank you for sharing this with us!

      Reply

  • Alja
    June 11, 2018

    Can I give this recipe six stars? Fabulous. It tastes better and better each time that I make it. On a side note: my 92-year old mom, Nina, lives with me. At that age your teeth are just not quite what they used to be. These kotleti come out so tender and moist and juicy–they’re perfect for her. And she’s Russian! Thanks for sharing!

    Reply

    • Natashas Kitchen
      June 11, 2018

      If only! Thank you so much for the great review! I’m so happy you enjoyed that. Thank you for sharing that with us, Alja!

      Reply

  • Anna
    February 3, 2018

    These are sooo good!! Super moist and flavorful! Will be my go to recipe for kotleti!

    Reply

    • Natasha's Kitchen
      February 3, 2018

      I’m glad you enjoy the recipe so much! Thanks for sharing your great review Anna!

      Reply

  • Mairya Rutkovskiy
    January 15, 2018

    Amazing!!!! My husband loved and I loved it 🙂 super moist on the inside and crunchy on the outside! I used cilantro instead of dill. Turned out great! Thanks Natasha!
    Many blessings and inspirations 🙂

    Reply

    • Natasha's Kitchen
      January 15, 2018

      You’re welcome Mairya! I’m glad you both enjoy the recipe. Thanks for sharing your wonderful review! 🙂

      Reply

  • Jenny Hughes
    October 1, 2017

    Can I freeze these? Of so, do I bread them and freeze raw, or freeze them after cooking. What would cooking after freezing directions be? Thaw and cook or cook frozen?

    Reply

    • Natasha
      natashaskitchen
      October 1, 2017

      You can freeze these raw in a single layer but thaw in the refrigerator before cooking.

      Reply

  • Andrew
    September 9, 2017

    Natasha is there some way I can save a recipe on your web site?

    Reply

    • Natasha
      natashaskitchen
      September 9, 2017

      Hi Andrew, we don’t have any services where you can safe on our site directly. I would suggest saving in Pinterest or Facebook when you come across a recipe you like, or even yummly (we have a yummly button at the bottom where you can catalogue recipes).

      Reply

  • Marianna Ozhered
    August 6, 2017

    I just made these for dinner tonight and the recipe did not disappoint! Even my picky toddler ate these amazing kotleti. Score!! Thank you Natasha for sharing this recipe. Will be making it again in the
    near future 😊😊😊

    Reply

    • Natasha's Kitchen
      August 7, 2017

      You’re welcome Marianna! I’m glad to hear it’s “picky eater” approved! Thanks for sharing your wonderful review!

      Reply

  • Spiritbird
    May 30, 2017

    The best kotlety ever!!!! I made it few times already and my fiance is asking me to make it again tonight for dinner. We love your recipes Natasha!!!!

    Reply

    • Natasha's Kitchen
      May 30, 2017

      That’s so great to hear! Thanks for following and sharing your wonderful review! 😀

      Reply

  • Anna
    April 19, 2017

    Absolutely delicious 😋. Thank you for sharing.

    Reply

    • Natasha's Kitchen
      April 19, 2017

      You’re welcome Anna! I’m glad you love the recipe! 😀

      Reply

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