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These dreamy chicken kotleti or patties are so soft and tasty. Yes, chicken can be dreamy. Our son loved them too. He called them “big chicken nuggets” 🙂 We learned how to make these from Olga of Olga’s flavor factory and I’m so pleased to share the recipe with you. We love her food and family blogs!
We share the same taste and we are both nurses. Awesome! I hope to meet her in person one day. Olga this one’s a keeper; thank you!!
Ingredients for Chicken Kotleti:
1 lb ground chicken
1 cup Panko bread crumbs
1/2 cup milk
2 Tbsp sour cream
1 tsp salt
1/2 tsp pepper
1 egg
1 small onion (grated)
1/2 cup flour for dredging
Olive oil or canola oil to sautee
How to make Chicken Katleti:
1.Place Panko bread crumbs in a large bowl. Add milk and let the mixture stand for 5 min.
2. Add ground chicken, 2 Tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 small grated onion to the bread mix. and Stir together. The meat mixture will be very soft; much softer than a regular kotleti mixture.
3. Wet your hands and make oval patties. Dredge both sides of the patties in flour. This step can be a little tricky since the meat mix is so soft, but it’s ok if they aren’t perfect.
4. Heat 2-3 Tbsp of oil in a nonstick skillet, add the kotleti. Cover and cook until golden on both sides. Cook about 5 minutes on the first side and 3 minutes on the next. Wipe your skillet with a paper towel between batches and add more oil as needed.
Enjoy 🙂 Yum Yum
Chicken Kotleti Recipe

Ingredients
- 1 lb ground chicken
- 1 cup Panko bread crumbs
- 1/2 cup milk
- 2 Tbsp sour cream
- 1 tsp salt
- 1/2 tsp pepper
- 1 egg
- 1 small onion, grated
- 1/2 cup flour for dredging
- Olive oil or canola oil to sautee
Instructions
- Combine 1 cup of breadcrumbs with 1/2 cup of milk, let them stand for 5 minutes.
- Add chicken, 2 tbsp sour cream, 1 tsp salt, 1/2 tsp pepper, 1 egg and 1 onion to the bread mix & stir together.
- Using wet hands make oval patties than dredge both sides in flour.
- Place patties in the preheated nonstick skillet with 2-3 Tbsp of oil. Cover and cook until golden on both sides, 5 minutes on the first side and 3 minutes on the next. Add more oil as needed.
Every time I make this recipe, there are never any leftovers. Thank you Natasha 🙂
You are welcome Katya, I’m glad that you liked them 🙂
Made these kotletki tonight, they were delicious! Totally reminded me of my mom’s kotleti and that is a high standard to meet 🙂 Thank you so much Natasha!
You are welcome Julie. I made double portion of them yesterday, my son calls them big chicken nuggets :).
I just made kotleti last night and they were a huge success !!! We all absolutely loved them, this is the best recipe ever ! Thanks again for sharing your great recipes !!!
Oh awesome!! That’s quite a review 🙂 Thank you so much!
Wow, they were one of the best kotleti I have ever tried. I tripled the receipe and they were still gone. Thank you very much Natasha… you are amazing
Your comment made smile Rita, you are very welcome 🙂
These were delicious! My kids ate them up which is a huge plus! Thanks for the recipe.
Deliciously amazing!!!!
I was always sure that pure chicken kotleti are dry. Not any more. They are soooo good. And fast 😉
Thank you!
I’m so glad you loved the recipe 🙂
Your welcome. You are not losing much by ordering it from amazon if you need it anyway, it is 9.99$ at my wholefoods for that box.
Whole Foods has it, but i also believe most supermarkets have it.
http://www.amazon.com/Ener-G-Egg-Replacer—-16/dp/B0014DZGUQ/ref=sr_1_1?ie=UTF8&qid=1345651598&sr=8-1&keywords=ener+g+egg
That is the stuff i use. I never did Kotleti with it before, i figured i will try it because you said your son calls these big chicken nuggets so i figured the texture would be close enough for my son to try them. He still refused but i do think these are texturally very close and fluffy inside , i assume because of the lactic acids in milk and sour cream there is further breakdown of the proteins so the result is a lot more fluffier instead of dense.
Thanks Anna! Surprisingly I haven’t been able to find an egg replacer. Every egg substitute I’ve found was made with real egg white or real eggs. I’ll check the one on Amazon since we don’t have a whole foods yet. Thank you!
I do 2/3 chicken 1/3 turkey. Never added sour cream before but i do love the difference. I do these without eggs (i use egg replacer). I always hope my DS will eat them but he still refuses to even try them….. I love the sour cream though , this will be my permanent addition now. I also add a few garlic gloves and I limit my bread/bread crumbs but still this is great! Thanks for the sour cream idea!
Where do you buy egg replacer?
Will be making them for my daughter today.. can’t wait!
I hope she loves them! 🙂
I will have to try all chicken next time. I always do 1/2 chicken 1/2 pork. And I’m curious what difference sour cream and milk will make…never added those to katleti. Thanks 🙂
You are welcome Nella 🙂
This is a sad confession, but I have never make kathleti. The ground beef turned me off, but now that I know I can make these with chicken I can’t wait to try ’em!
This is definitely a good recipe to start with!
Ooo looks yummy!.. Will try this week for sure!… What’s the difference between the Panko bread crumbs and the progresso bread crumbs?..
The panko bread crumbs are a little larger in texture and they are white. I think the progresso bread crumbs would work if that’s what you have 🙂 I use them in other katleti recipes.
Progresso usually have more sodium from what i remember when i used them-i always reduced salt- they can become too salty otherwise. Panko is usually less salty and use less progresso for same amount of panko.
Oh thats a good point!! Thank you!
Good job with the blog Natasha and thank you for very good dishes!
Wanted to share that I make kotleti with ground turkey and steam them in a ‘manti steamer’. I’m from Kazakhstan originally and we have a steamed dished called manti (meat, onions, pumpkin, spices, all inside dough, sort of looks like big pel’men’ :))
Also, do you have any suggestion for the sauce you would use with kotleti? Thank you!
If wanted to make a sauce, the tefteli sauce would work well. Double it if you like a lot of sauce. https://natashaskitchen.com/2012/05/15/tefteli-in-a-cream-sauce/
Hi Natasha!
Thank you for sharing my recipe. This is one of my husband’s favorite dishes:)
I would love to meet you in person someday too. If only we lived closer…
Maybe we will see each other at a BlogHer conference one day. I would love to go to the next one! It was in New York this year and that’s just way too far away and I don’t know anyone in New York and would probably get lost. 🙂
Thanks Natasha for the recipe, Although I have made few changes… did not have panko so I used oatmeal, and added half of a grated zucchini,.. Turned out very very good.. I think the milk and the sour cream are the trick to this recipe..
Yumm grated zucchini sounds really good! Thanks for the tip!
Natashka, dear, thank you. I just need to buy few things that I am missing. But I am drolling to try these yummies)
P.s. I got a wonderful set of pots and pans Rachael Ray brand. Hard adonized version. I looove the set and it comes with good fitting lids. I think you can buy the pans separately. Hope it helps.
Oh thank you for sharing! I’ll pass that along to the gal that asked. 🙂
Thank you! That’s very helping 🙂
does this take a while?:):):)
15-20 min, might be little longer if you grind your own chicken. I would get all the ingredients out first so that you don’t have to look for them later 🙂
Hi Natasha! Again perfect recipe for my son 😀 May I know your skillet brand? I like it cos u have perfect lid for that skillet, usually they come up without lid. Thank you! 😀
Oh bummer, mine were Circulon but they also did not have lids. I used the lids from my other sets which were from Coscto. Sorry that probably doesn’t help you much.
See Vikulyas comment below 🙂
Yum!!! This is a different way to enjoy chicken katleti:))) I like how everybody has their own style of cooking:-) I add potato in mine.
Thanks for the tip Lea, I will that next time 🙂
My grandma add potato too but I like Natasha’s way
Do you mean grated raw or mashed potato?
Yes, my mother always grated a raw potato into the chicken as the binder, Makes it so tender! Also, she used chopped green onion instead. Now I have to make some for supper tonight. 🙂