Sun dried tomato Russian Kotleti

gluten free chicken kotleti

Every culture seems to have their own version of a formed meat patty. Italian meatballs, American meatloaf, Turkish kofta. My husband’s family is Russian, so he grew up with his mother’s Russian Kotleti: Ground meat, breadcrumbs, egg, salt & pepper, ground onion. It is a comfort food similar to a chicken nugget and can be served alone, in pasta, with gravy or on a salad. Because it is made from ground meat, it is easy for beginning, toothless eaters to chew.

A few weeks ago we had a couple of chicken breasts that needed to be used before they expired. On a whim, I decided to try my hand at a healthier version of Kotleti. I omitted breadcrumbs (traditionally soaked in milk) and flour (to dredge) and added in non-traditional ingredients like sun dried tomato, basil and greek yogurt to give moisture, flavor and boost the protein. It was a protein-rich, gluten-free version of his mom’s recipe, and passed my Russian-born husband’s taste test. Plus, the leftovers make for such easy snacks and lunches…this recipe is bound to be a weekly staple.

The flavors were impactful but not overpowering, making it a versatile dish for multiple uses. We ate the first batch (all golden brown), so the ones in the picture came from later batches when the pan was too hot. When I make it next time, I’ll do a better job of managing the heat so we avoid dark splotches (plus, the lower heat keeps the Kotleti from drying out)! What flavors do you want to experiment with?

 

Sun-dried Tomato Kotleti
Yields 12
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 2 chicken breasts
  2. 1/2 small white or yellow onion
  3. 4-5 sun-dried tomatoes
  4. 1 egg
  5. 5 Tbsp. greek yogurt
  6. 1 pinch course sea salt
  7. 1 tsp. ground black pepper
  8. 1/2 tsp. dried oregano (optional)
  9. 2 Tbsp. olive oil
Instructions
  1. Combine chicken breasts, onion and sun dried tomatoes in food processor until ground finely.
  2. Add yogurt, egg and seasonings, and Olive oil, blending until incorporated.
  3. Heat Avocado oil until shimmering in heavy-bottom or cast iron skillet over medium heat. Try to maintain a medium temperature as not to burn the cutlets or dry them out.
  4. Using a Tablespoon, scoop heaps into pan and slightly flatten using spoon. Cover and cook for 5 minutes. Flip & cook for an additional 3.
  5. Set on paper towel to absorb any additional oil while cooking new batches. If needed, wipe out excess oil from skillet and add fresh oil between batches to prevent sticking.
  6. Serve immediately (let cool for little ones) or bring to room temp and store in fridge for 3-4 days, using for snacks, lunches, etc.
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