CHICKEN KOTLETI

Went down an Eastern European food rabbit hole and discovered these crispy, juicy chicken kotleti — and now I fully understand the obsession. Think somewhere between a chicken meatball and a crispy cutlet… comforting, deeply savory, and perfect cold straight from the fridge.

Honestly one of the best high-protein meal prep recipes I’ve made in a while.

Chicken Kotleti

Serves 6–8

• 2 pounds ground chicken

• 2 slices soft white bread, crusts removed

• 1/4 cup milk

• 1/2 cup cooked white rice

• 1 small onion, finely grated

• 3 garlic cloves, grated (optional)

• 1 egg

• 2 tablespoons chopped dill or parsley

• 1 1/2 teaspoons kosher salt

• 1 teaspoon black pepper

• 1 teaspoon paprika

• Neutral oil for frying

Soak the bread in milk for a few minutes, then squeeze out excess liquid. Tear into small pieces.

Add to a bowl with the ground chicken, rice or soaked bread, onion, garlic, egg, herbs, salt, pepper, and paprika. Mix until combined.

With damp hands, form into oval patties.

Heat a shallow layer of oil in a skillet over medium heat. Cook 4–5 minutes per side until deeply golden and cooked through.

Serve hot with sour cream, cucumbers, or a roasted beet salad and boiled potatoes with lashings of butter and chopped dill — or eat straight from the fridge standing at the counter like I did.