KOTLET (PERSIAN MEAT PATTIES)
The best Persian Kotlets you will ever have. Superbly spiced and flavored, they are pan fried to juicy perfection. One of my favorite Persian recipes, you can serve this with a side, as an appetizer or in sandwiches. Make ahead and freezer friendly too.
Provided by Roxana Begum
Categories Main Course
Time 35m
Number Of Ingredients 17
Steps:
- Place all the ingredients in a mixing bowl. Mix and knead it well for 5 minutes, like you would knead dough. The consistency should not be too dry nor too wet, must be easy to shape. Let it rest for half hour. Tip: Squeeze the juice from the grated onion and add it back later only as needed.
- Divide the meat mixture into 10 to 12 portions. Roll each portion and flatten into an oval disc. Keep the shaped patties aside.
- The kotlet may be pan fried in two batches in a skillet that has enough room for six patties.
- For each batch, heat 4 tablespoons oil in the skillet at medium high. Once the oil is hot enough, slide six meat patties and lower the heat to medium.
- Shallow fry one side and flip it before it becomes too brown. Then you may flatten the patty slightly, using a flat flip spatula. Let the other side brown a little. Flip it again and fry both sides until dark brown.
- So, you will end up frying both sides twice. It should take at least 5 minutes total cooking time on each side. Some people do cook the kotlets longer on a low medium heat.
- Once done, transfer to a plate lined with paper towels.
- These kotlets can also be served with rice or flatbread, as an appetizer, snack or can be used to make sandwiches.
Nutrition Facts : ServingSize 1 kotlet, Calories 126 kcal, Carbohydrate 4 g, Protein 8 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 55 mg, Sodium 251 mg, Fiber 1 g, Sugar 1 g
KOTLET SCHABOWY (POLISH BREADED PORK CHOP)
Breaded pork chops with mashed potatoes and salad (preferably a sauerkraut salad) is served regularly for Sunday dinner in Poland. Pound the meat as thinly as you can for best results.
Provided by olenka
Categories World Cuisine Recipes European Eastern European Polish
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place pork chops between 2 sheets of heavy plastic on a solid, level surface. Firmly pound with the smooth side of a meat mallet, turning occasionally, until very thin. Season with salt and pepper.
- Pour flour onto a large plate. Whisk egg in a wide, shallow bowl. Place breadcrumbs in a separate shallow bowl.
- Dredge chops with flour. Dip in whisked egg. Coat with bread crumbs on both sides. Shake off excess coating.
- Heat oil in a large skillet over medium-high heat. Add breaded chops; cook until golden brown, about 5 minutes per side.
Nutrition Facts : Calories 332.1 calories, Carbohydrate 15.2 g, Cholesterol 123.8 mg, Fat 21.8 g, Fiber 0.9 g, Protein 18.1 g, SaturatedFat 4.9 g, Sodium 257.4 mg, Sugar 1.2 g
EASTERN EUROPEAN KOTLETY
While growing up, my Polish-Russian grandmother, who lived with our family, made these little meat patties quite often and they were a family favorite. Here is my rendition, from what I remember when cooking with Grandma, as she never wrote the recipe down. The patties were always served with mashed potatoes, green beans, applesauce, and, of course, plenty of ketchup for the patties.
Provided by LYNNINMA
Categories World Cuisine Recipes European Eastern European Polish
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix ground beef, cracker crumbs, onion, egg, milk, garlic, kosher salt, and black pepper in a large bowl until evenly blended. Shape meat mixture into twelve 3-inch patties about 1 1/4-inch thick.
- Heat vegetable shortening in a large skillet over medium-high heat. Sear patties until golden brown, about 2 minutes per side. Reduce heat to low and continue cooking, uncovered, until patties are no longer pink in the center, about 20 minutes more. Remove patties from skillet and drain on paper towels until ready to serve.
Nutrition Facts : Calories 338.1 calories, Carbohydrate 18.9 g, Cholesterol 97.5 mg, Fat 18.7 g, Fiber 0.7 g, Protein 22.2 g, SaturatedFat 6.3 g, Sodium 619.7 mg, Sugar 0.7 g
KOTLET - PERSIAN CUTLET
I remember what a treat it was when my Iranian grandmother would come visit and make kotlets on her first day here! As she made them, I would always stand next to her, waiting for the first ones to be done so I could steal a few before dinner. Our family eats them with basmati rice, served with sabzi (parsley, cilantro, basil, radishes, and onion), grilled tomatoes, and yogurt but you could easily transform these into a pita. From My Persian Kitchen.
Provided by Barbell Bunny
Categories Meat
Time 20m
Yield 18 kotlets, 6 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes in a large pot and cover with cold water. Add some salt, and cook until a fork easily goes through them.
- Grate onion in a large bowl.
- Once your potatoes are done, peel them, and then grate them in the same bowl with the onion. Mix to combine. (This is traditionally done by hand!).
- Add turmeric, advieh, salt, and pepper in the bowl. Mix to incorporate spices into potato-onion mixture.
- Crack eggs into the mixture and combine. (If you're still going the traditional route, you continue with your hands.).
- Finally, add the ground beef to the mixture and mix. (Again, keep mixing at it with the hands!).
- If you find that the mixture is too wet, add breadcrumbs until it becomes more friendly.
- Take a small amount out of the mixture (about 2 tablespoons) and make a large meatball with it. Then pat it flat into a patty that is not too thick or too thin. Traditionally they are shaped into teardrops; however, mine just come out as sloppy ovals.
- Continue with the rest of the mixture, and as you finish each patty, place it on parchment paper.
- Wash your hands, and heat vegetable oil in a large pan over medium heat. Fry a few kotlets at a time, making sure not to overcrowd.
- Once you see that the bottom has turned a golden brown where the edges are a rich brown and crispy, flip them over. Add more oil as necessary.
- Place a dish with a paper towel in it next to your work station. When removing the kotlets from the pan, try to drain as much of the oil as possible, then place onto the plate.
- Serve immediately.
- (They are also amazing right out of the fridge the next day :]).
More about "kotlet recipes"
KOTLET کتلت
From persianmama.com
KOTLET (PERSIAN CUTLET) RECIPE - UNIQOP ONLINE PERSIAN GROCERY
From uniqop.com
KOTLET RECIPE | HOW TO MAKE KOTLET | PERSIAN FOODS | PERSIAN MEAT ...
From youtube.com
IRANIAN RECIPES: KOTLET - IRAN CHAMBER
From iranchamber.com
KOTLET - PERSIAN MEAT AND POTATO PATTIES | PROPORTIONAL PLATE
From proportionalplate.com
POLISH MIELONE KOTLETY RECIPE - THE SPRUCE EATS
From thespruceeats.com
CRISPIEST CHICKEN CUTLET RECIPE - TASTING TABLE
From tastingtable.com
BEEF KOTLETI (CUTLETS) - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
KOTLET (PERSIAN MEAT PATTIES) • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
KOTLET (CUTLET) | PERSIAN MEAT PATTIES RECIPE - PERSIANGOOD
From persiangood.com
KOTLET - TRADITIONAL AND AUTHENTIC PERSIAN RECIPE | 196 FLAVORS
From 196flavors.com
KOTLET (PERSIAN CUTLET) RECIPE - EASY RECIPES
From recipegoulash.cc
15 PORK LOIN CUTLET RECIPE EASY - SELECTED RECIPES
From selectedrecipe.com
KOTLETY (RUSSIAN/UKRAINIAN MEAT PATTIES) - WHOLE MADE LIVING
From wholemadeliving.com
DELICIOUS AND QUICK RECIPES, TIPS, & INSPIRATION | FLIPBOARD
From flipboard.com
KOTLET RECIPE; MAKE DELICIOUS PERSIAN MEAT PATTIES
From cookingcounty.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love