Cooking Instructions
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Step 1
Soak
Panko Breadcrumbs (35 g)
in the
Milk (60 mL)
until soft. Pulse the
Onion (1)
in the food processor or use a box grater to grate it. Add to the
Ground Chicken (455 g)
.
Step 2
Add the
Egg (1)
,
Sour Cream (30 g)
,
Salt (6 g)
and
Ground Black Pepper (1 g)
.
Step 3
Mix to combine. The meat mixture will be very soft. Set aside.
Step 4
Chop the fresh
Mushrooms (225 g)
into a small dice.
Step 5
In a small bowl, place the
Dried Porcini Mushrooms (9 g)
and cover with water. Cover with plastic wrap, poke a few holes in it and microwave for a few minutes until the mushroom are softened.
Step 6
Drain and mince the mushrooms.
Step 7
Mince the
Shallot (1)
. Melt the
Butter (15 g)
in a skillet. Add the shallot, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about 3 minutes.
Step 8
Add both of the mushrooms. Season with salt and pepper. Cook for about 7 minutes until the mushroom are softened, and all the liquid is evaporated.
Step 9
Set aside the mushrooms stuffing.
Step 10
Use damp/moistened hands to shape the kotleti, otherwise they will be too soft to handle. Keep moistening your hands every time you make another kotleta.
Step 11
Take a portion of meat, form it into a meatball and make an indentation in the center.
Step 12
Place a heaping teaspoon of mushrooms filling into the indentation.
Step 13
Cover the filling with the meat on the sides and shape into an oval.
Step 14
Dredge the kotleti in the
All-Purpose Flour (60 g)
, brushing off the excess.
Step 15
Repeat with the remaining meat mixture and the mushroom stuffing. You should have about 16 kotleti.
Step 16
Heat
Vegetable Oil (as needed)
in a nonstick skillet on medium heat. Add the kotleti and cook until golden on both sides, approximately 3~5 minutes per side.
Step 17
Flip and cook for another 3~5 minutes.
Step 18
Remove from pan and serve!
