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Russian Style Chicken Cutlets

Mostly every Russian child grew up on these savory patties, served alongside a spoonful of hearty mashed potatoes or a heaping of boiled buckwheat.

This hearty dish is packed with flavor and fairly simple to make. You'll find these meaty creations served during both lunch and dinner, paired perfectly with a salad or savory side dish.


  • 1 Pound ground chicken
  • 2 slices white bread
  • 1/4 cup half and half (or milk for a lighter option)
  • 2 Eggs
  • 1 Onion
  • Cooking oil
  • Salt and pepper to taste

In small bowl, place the 2 slices of white bread in the half and half. Let soak for a few minutes.

Using a food processor, chop up the onions. Alternatively, if you do not have a food processor, you can use a shredder, making sure to shred as finely as possible. Set aside.



In large mixing bowl, dump the 1 pound ground meat. Toss in shredded onion and 2 eggs. Add salt and pepper to taste. Mix until you have an even mixture.

On high heat, warm oil. I prefer sunflower for the health benefits and flavor, but you can use any oil your family is accustomed to.



Once fully heated, turn flame to medium-low heat. Take a small handful of meat and tap lightly to create patty shape. Place chicken patty on stove. Continue until you have a evenly spaced frying pan full of chicken patties.



Let the cutlets fry until they are browned and flip over.

Once fully cooked and browned on both sides, remove from pan and place in storage container. Continue this process until you've used all the ground meat mixture up.

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