The cutlet [Rus.-katleta] is one of the most staple items in the Russian cuisine. In most households, katleti (pl.) are eaten at least once a week. There’s even a joke about how in Soviet Russia, your grandma would slap a katleta between two slices of bread and call it a hamburger. I’m actually surprised it has taken me two years to share this recipe!
Every Russian cook has his or her own special recipe – ingredients from mayo to ketchup to veal and pork are not strangers in many of said recipes. Cutlets are most often eaten with ketchup and served alongside potatoes (mashed, fried, boiled, baked). Like most Russian and eastern European foods, they are not the most attractive things in the world, but they are delicious. And they mean home.
Pork cutlets are my favorite but today I used chicken.
(Yield: 4 servings)
1 egg, beaten
1/3 c plain bread crumbs
1 small onion, finely chopped
2/3 tsp salt, 1/2 tsp pepper
2/3 tsp poultry seasoning
1 lb ground chicken
Combine the first 5 ingredients and add the chicken. Mix with hands just until combined. Preheat a large skillet on medium heat and add enough oil to cover the bottom. To form cutlets: wet hands, grab a handful of mixture, form into a ball between palms and press into an oval shape. Fry for 4-5 min on each side, flipping once. Drain on paper towel before serving.