Russian Côtelettes

The term côtelettes is of French origin, meaning cutlet or chop.  In Russia, côtelettes has to come to refer to any sort of ground meat mixture formed into patties.

For a formal Russian dinner, the serving order of the meal goes cold, hot, then cold.  Typically cold soups like Holodnik and a variety of salads (salat and oliyve) will be served first.  This is followed by hot dishes, such as côtelettes and fried home-style potatoes, and then concluded with fruit.  In true Russian tradition, sometimes the fruit is pickled… like pickled watermelon… which is.. um… interesting…

Russian Côtelettes

Yields: 10 patties


  • 1 lb ground turkey
  • 1 lb ground pork
  • 1/4 C mushrooms, very finely diced (optional)
  • 1/4 C onion, very finely diced
  • 1 tsp salt
  • 1 tsp black ground pepper
  • 1 tsp garlic salt*
  • 1 tsp Italian seasoning*
  • 1 tsp minced onions*

* You can use whatever seasonings you think may be appropriate, I just listed the ones we have available in our kitchen that work.


Sauté the mushrooms and onions in a small skillet.

In a bowl, mix together the two meats (turkey is healthier but need the fatty pork for a more tender taste).  Add the onions, mushrooms and seasonings and mix thoroughly.  Shape the meat mixture into 2″ patties.  Thinner is better as it will cook faster without the meat drying out.

Heat up some cooking oil in a large skillet.  Fry the patties in the skillet about 5 minutes on each side until the meat is no longer pink.  Cooking time will vary based on size of the patties.


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