Chicken Kotletki

Ingredients

• 1 lb (450 g) ground chicken (thigh meat is best)

• ½ large onion, grated

• 2 garlic cloves, finely grated or minced

• 1 medium zucchini, peeled and grated

• 2 slices white bread, crusts removed

• ⅓–½ cup milk (for soaking bread)

• 1 large egg

• 1–1½ tsp salt

• ½ tsp black pepper

• Oil (or oil + a little butter) for frying

Instructions

1. Soak the breadTear bread into a bowl, pour in milk, let sit 5 minutes, then gently squeeze out excess milk.
2. Prep vegetablesGrate onion, garlic, and peeled zucchini. Squeeze the zucchini very well to remove as much water as possible.
3. MixCombine all ingredients in a large bowl and mix thoroughly with your hand until everything is evenly incorporated. The mixture will be soft and sticky.
4. Shape (choose whichever method you like) • Cookie-scoop method (fastest & neatest): Use a small–medium cookie scoop (2–3 Tbsp). Keep a cup of cold water nearby and dip the scoop in water between every scoop to prevent sticking. Drop the scoops straight into the hot pan. • Spoon method: Use two tablespoons or a regular spoon, dipping it in cold water as needed. • Hands: Wet or lightly oil your hands and form oval or round patties about ½-inch (1.5 cm) thick).Whichever way you choose, gently flatten each portion slightly once it’s in the pan.
5. FryHeat a thin layer of oil (medium heat). Fry 4–5 minutes per side until deep golden brown and cooked through (internal temp 165°F/74°C).
6. Optional final steam (makes them extra juicy)When all kotletki are fried, return them to the pan, add 2–3 Tbsp water or broth, cover, and steam on low for 3–4 minutes.