The definitive Russian pan-fried meat patty. The secret to their incredible juiciness lies in the inclusion of milk-soaked bread (panade) directly into the meat mixture, preventing the proteins from contracting during the aggressive frying process.
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The Panade. Tear the white bread into pieces and submerge it in the milk. Let it soak for 10 minutes until it collapses into a mush. Squeeze out excess liquid lightly.
The Emulsion. Combine the ground meats, the soaked bread mush, the grated onion pulp, the egg, salt, and pepper. Knead the mixture aggressively with your hands or slap it against the bowl until it becomes pale, sticky, and structurally unified.
The Shape. Form the mixture into thick, oval patties. Dredge each patty very lightly in fine breadcrumbs.
The . Heat the oil and butter in a skillet over medium-high heat. the kotlety until a dark, crisp crust forms on the bottom (about 4 minutes ).
The . Flip the patties. Turn the heat to low, add a tiny splash of water to the pan, and immediately cover with a lid. - for another 5 minutes to ensure the thick center cooks through while remaining violently juicy.
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