Cooking Instructions
1.
Soak
Panko Breadcrumbs (3/4 cup)
in the
Milk (4 Tbsp)
until soft. Pulse the
Onion (1)
in the food processor or use a box grater to grate it. Add to the
Ground Chicken (1 lb)
.
2.
Add the
Eggland's Best Classic Egg (1)
,
Sour Cream (2 Tbsp)
,
Salt (1 tsp)
and
Ground Black Pepper (1/2 tsp)
.
3.
Mix to combine. The meat mixture will be very soft. Set aside.
4.
Chop the fresh
Mushrooms (2 1/4 cups)
into a small dice.
5.
In a small bowl, place the
Dried Porcini Mushrooms (2 Tbsp)
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.
6.
Drain and mince the mushrooms.
7.
Mince the
Shallot (1)
. Melt the
Butter (1 Tbsp)
in a skillet. Add the shallot, season with
Salt (to taste)
and
Ground Black Pepper (to taste)
. Cook for about 3 minutes.
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.
9.
Set aside the mushrooms stuffing.
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.
11.
Take a portion of meat, form it into a meatball and make an indentation in the center.
12.
Place a heaping teaspoon of mushrooms filling into the indentation.
13.
Cover the filling with the meat on the sides and shape into an oval.
14.
Dredge the kotleti in the
All-Purpose Flour (1/2 cup)
, brushing off the excess.
15.
Repeat with the remaining meat mixture and the mushroom stuffing. You should have about 16 kotleti.
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.
17.
Flip and cook for another 3~5 minutes.
18.
Remove from pan and serve!
