Pan-Fried Chicken and Mushroom Patties (Kotlety)

Prep: 10 minCook: 20 min18 servingsmediumRussian
Pan-Fried Chicken and Mushroom Patties (Kotlety)

These savory chicken and mushroom patties combine ground chicken with sautéed mushrooms for a hearty, protein-rich meal. The mushrooms are cooked until golden, then finely minced and mixed into the ground chicken along with grated onion, eggs, and breadcrumbs. Each patty is lightly floured and pan-fried until golden brown on both sides. These kotlety make an excellent weeknight dinner served with vegetables or a simple salad, and they're also great for meal prep since they reheat well.

Dairy-FreeNut-Free

Ingredients

18 servings
  • 1 lb ground chicken
    ground turkey1:1poultry

    similar texture and cooking time

    Full guide →
  • 1 lb button or cremini mushrooms, sliced
  • 1 small onion, grated on large holes
  • 2 large eggs
  • ½ cup Panko bread crumbs
    regular breadcrumbs1:1texturegluten-free

    slightly denser texture

    Full guide →
  • 2 Tbsp olive oil, for mushrooms plus more to sauté patties
  • 1 ½ tsp salt
  • ½ tsp pepper, or to taste(optional)
  • ½ cup flour, for dredging

Instructions

  1. 1

    Sauté mushrooms over medium-high heat until softened and lightly browned

  2. 2

    Mince the cooked mushrooms in a food processor or put through meat grinder

  3. 3

    Combine ground chicken, minced mushrooms, grated onion, eggs, bread crumbs, salt, and pepper in a large bowl

  4. 4

    Place heaping tablespoons of mixture into flour and dredge on both sides

  5. 5

    Shape into oval patties with hands, tapping off excess flour

  6. 6

    Heat oil in a nonstick skillet over medium-high heat

  7. 7

    Add patties to hot oil and cover

  8. 8

    Cook until golden on first side for 4 minutes

  9. 9

    Flip and cook for 2-3 minutes on second side until golden

  10. 10

    Remove to plate and serve warm

Tips

Tip 1

Grinding your own chicken thighs produces juicier patties than pre-ground chicken breast.

Tip 2

Wipe the skillet with paper towel between batches to prevent burning and add fresh oil as needed.

Tip 3

Make sure mushrooms are well-browned before mincing to develop deeper flavor.

Good to Know

Storage

Refrigerate cooked patties for up to 3 days in airtight container

Make Ahead

Mix can be prepared up to 4 hours ahead and refrigerated before shaping

Serve With

Serve warm with vegetables, salad, or mashed potatoes

Common Mistakes

Watch

Don't skip browning the mushrooms or patties will be watery

Watch

Avoid overcrowding the pan to maintain proper oil temperature

Substitutions

Gluten-Free Swaps

Panko bread crumbs→
regular breadcrumbs1:1texturegluten-free

slightly denser texture

Full guide →

General Alternatives

ground chicken→
ground turkey1:1poultry

similar texture and cooking time

Full guide →
button mushrooms→
shiitake mushrooms1:1umami

more intense mushroom flavor

Full guide →
Find more substitutions →

FAQ

Can I freeze these patties?

Yes, freeze cooked patties for up to 3 months. Thaw overnight in refrigerator and reheat in skillet or oven until warmed through.

What if my mixture seems too wet?

Add more breadcrumbs gradually until mixture holds together when shaped. Make sure mushrooms are well-drained after cooking.

How do I know when patties are cooked through?

Internal temperature should reach 165°F, or cut one open to check that juices run clear with no pink remaining.