Russian Minced Chicken Breast Putties – Kurinie Kotletki

Simple, quick putties/pancakes, made from low fat meat – chicken breast. However, unfortunately, many Russian recipes include mayonnaise, which makes it fatty, besides it’s culinary illiterate: it’s known, that mayonnaise is a cold sauce, oil emulsion, when heated, it breaks into the oil, vinegar and proteins. Commercial mayonnaise is often full of preservatives, which, when heated, can be unsafe.

I make my own chicken putties/pancakes with grainy mustard, eggs and lemon juice. Some include additional ingredients, such as: yellow or sweet onion – raw or caramelized, chopped leek, garlic, sour cream, cream cheese or yogurt, grated cheese, sautéed mushrooms, grated carrots or potatoes, white bread cubes, dried apricots and prunes, corn, zucchini, cauliflower or cabbage, cooked rice or millet, curry or thyme, dill or parsley…

Pork tenderloin, any fish, turkey breast and chicken livers can be cooked in the same way.


Yield: 4 servings (3 putties each)

18 oz. raw chicken breast (about 3), finely chopped
1 large egg
1 tsp. grain Dijon mustard + 1 tsp. fresh lemon juice
1-2 tbsp. plain yogurt or sour cream
salt and pepper

Finely chop chicken breast, but not too much, the pieces should be felt. Add egg, mustard and lemon juice (or yogurt). Mix very well, add salt and pepper to taste. If batter is too thin – add some corn starch or flour.

Heat a sprayed griddle or frying pan over medium high heat. Pour one heaping tablespoon of meat batter for each puttee/pancake. Cook until pancakes are golden brown on both sides; serve hot. Or make great open-face sandwich with honey-mustard dressing, pickles and burger bun, like us.

1 serving  is about 147 calories

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