There’s something deeply comforting about a crisp exterior that gives way to a tender, juicy center. These Chicken and Beef Croquettes (Pozharsky Kotleti) strike that balance beautifully: a blend of ground chicken and lean ground beef enriched with butter and fresh dill, bound by bread and eggs, then gently pan-fried until golden. The result is a versatile, crowd-pleasing dish that works for weeknight dinners, packed lunches, or weekend entertaining.

Before we dive into the recipe, a few notes on texture and technique. Using 3 slices of whole wheat bread with the crusts removed and soaked in milk creates a soft, almost mousse-like binder that keeps these croquettes tender. Separating the eggs and folding stiffly whipped whites into the mixture lightens the final texture so the patties aren’t dense. A little melted unsalted butter stirred into the meat adds silkiness and flavor, while dill brings a fresh herbaceous lift. Finally, coating the formed patties in dry Italian bread crumbs gives you that delightful golden shell when sautéed in a mixture of light olive oil and unsalted butter.

Ingredients

3 slices whole wheat bread, crusts removed
1/3 cup whole milk
1 lb ground chicken, *see notes
1 lb lean ground beef
1/3 cup finely diced onion, 1 small onion
3 Tbsp unsalted butter, melted
2 eggs separated into yolks and whites
2 Tbsp fresh or frozen dill, chopped
1/2 Tbsp salt
1/2 tsp ground black pepper
2 eggs, beaten with a fork
1 cup dry Italian bread crumbs
Light Olive Oil and unsalted butter to sauté, equal parts

Equipment

Mixing bowls
Small bowl to soak bread
Large bowl for combining meat mixture
Whisk or fork
Skillet or frying pan
Cooling rack or paper towels
Thermometer (optional)

Prep and Notes

Use fresh ground meats from a trusted source. If you prefer or need leaner results, choose lean ground beef as listed. The recipe calls for whole wheat bread—its texture holds up well during soaking and mixing. If frozen dill is used, squeeze excess moisture before adding. The two-step egg approach (yolks in the mix and whisked whites folded in) yields a lighter patty, while the final beaten eggs and bread crumbs create a dependable coating.

Make-ahead tips: You can form the patties and refrigerate them for up to 24 hours before cooking, or freeze them on a tray then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before frying. Leftovers keep well in the fridge for 3 days and reheat gently in a skillet or oven to preserve crispness.

Step-by-Step Instructions

Soak the bread: Tear the 3 slices of whole wheat bread into pieces and place them in a small bowl. Pour 1/3 cup whole milk over the bread, pressing gently so it absorbs the milk. Set aside to soften while you prepare the other ingredients.
Prepare aromatics and dill: Finely dice 1 small onion until you have about 1/3 cup. If you’re using fresh dill, finely chop 2 tablespoons; if it’s frozen, thaw and squeeze out excess water before chopping. Set both aside.
Mix the meats: In a large bowl, combine 1 lb ground chicken and 1 lb lean ground beef. Add the finely diced onion and 3 tablespoons melted unsalted butter. Break up the soaked bread with your fingers or a fork so no large chunks remain, then add it to the meat bowl. Make sure the bread is fully incorporated, as it acts as the primary binder.
Add yolks and seasonings: Separate 2 eggs. Add the two egg yolks to the meat mixture. Stir in 2 tablespoons chopped dill, 1/2 tablespoon salt, and 1/2 teaspoon ground black pepper. Use your hands or a sturdy spoon to mix everything evenly but avoid overworking the mixture; you want it well combined, not compacted.
Whip the egg whites: In a clean, dry bowl, use a whisk or fork to beat the 2 reserved egg whites until they are frothy and hold soft peaks. You don’t need stiff meringue—just enough lift to lighten the meat mixture.
Fold in the whites: Gently fold the whipped egg whites into the meat mixture. This step adds air and keeps the croquettes tender when cooked. Fold until evenly distributed but still airy.
Shape the croquettes: Wet your hands slightly to prevent sticking. Scoop a portion of the meat mixture and shape it into oval patties or rounded croquettes, roughly uniform in size for even cooking. This recipe will yield about 10–14 medium croquettes depending on portion size.
Set up the breading station: In a shallow dish, beat 2 eggs with a fork until smooth. Pour 1 cup dry Italian bread crumbs into a second shallow dish. One by one, dip each formed croquette into the beaten eggs, then press into the dry bread crumbs to coat completely. Place the coated croquettes on a tray and let them rest for a few minutes; this helps the coating adhere.
Heat the skillet: Place a skillet over medium heat. Add equal parts light olive oil and unsalted butter to the pan—enough to generously coat the bottom (typically 1 to 2 tablespoons of each, depending on pan size). Heat until the butter foams and the oil shimmers but does not smoke.
Cook the croquettes: Working in batches so you don’t overcrowd the skillet, lay the croquettes gently into the hot fat. Cook for 3–5 minutes per side, or until each side is a deep golden brown and the croquette feels firm to the touch. Adjust the heat as needed so the exterior browns evenly without burning. An internal temperature of 160°F (71°C) is a safe target for ground poultry and beef combined; use a thermometer if desired.
Drain and rest: Transfer cooked croquettes to a wire rack or paper towels to drain briefly. Let them rest for a couple of minutes; this helps the juices redistribute inside and the coating firm up.
Serve: Serve warm with your favorite sides—mashed potatoes, a simple green salad, pickled vegetables, or a dollop of yogurt-based sauce. These croquettes are also excellent tucked into flatbreads or rolls for sandwiches.

Troubleshooting and Tips

Mixture too wet: If your formed croquettes are soggy and fall apart, add a bit more dry bread crumbs to the mixture (not the coating) a tablespoon at a time until it holds shape. Be conservative—you don’t want the interior to become dry.
Mixture too dry: If the mixture feels stiff, a splash of milk or an extra egg yolk can help loosen it. Mix gently to avoid overworking the meat.
Even browning: Keep the skillet at medium heat to brown the croquettes evenly. If the outside browns too quickly, lower the heat and finish cooking a little longer so the center reaches a safe temperature without burning the crust.
Make-ahead assembly: Form and bread the croquettes, then refrigerate them uncovered for 30 minutes to an hour before frying to improve the crispiness. To freeze, flash-freeze on a tray then store in an airtight bag. Fry from frozen, adding a few extra minutes to the cooking time.

Serving Suggestions

These croquettes pair well with bright, acidic sides to cut through the richness. Try:

A cucumber and tomato salad dressed with lemon and olive oil.
Herbed yogurt or tzatziki for dipping.
Mashed root vegetables or creamy polenta for a comforting plate.
Simple steamed greens and lemon wedges for a lighter meal.

Flavor Variations

If you want to play with flavors, try these small adjustments without changing the structure of the recipe:

Add a teaspoon of smoked paprika or ground cumin to the meat mixture for warmth.
Fold in a tablespoon of chopped capers or finely chopped roasted red pepper for briny brightness.
Substitute parsley for dill for a different herbal profile, or use half dill and half parsley.

Final Thoughts

Chicken and Beef Croquettes (Pozharsky Kotleti) deliver a cozy, satisfying experience with a crisp, golden crust and a tender, buttery interior. The technique—soaking bread in milk, folding whipped egg whites into the meat, and coating in crumbs—creates a texture that feels elevated but is simple enough for weeknights. Keep the seasoning straightforward and rely on fresh dill and butter to do much of the flavor work. Whether you’re feeding family or preparing a tray for guests, these croquettes are reliably delicious and easily adapted to what you have on hand.

Enjoy making these at home, and don’t be afraid to experiment with minor flavor tweaks to make them your own. Happy cooking!

Chicken and Beef Croquettes (Pozharsky Kotleti)

Classic pan-fried chicken and beef croquettes with a tender, airy interior and crispy breadcrumb crust.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 20 servings

Ingredients Equipment Method Notes

Ingredients

3 slices whole wheat bread crusts removed
1/3 cup whole milk
1 lb ground chicken *see notes
1 lb lean ground beef
1/3 cup onion finely diced (about 1 small onion)
3 Tbsp unsalted butter melted
2 eggs separated into yolks and whites
2 Tbsp dill fresh or frozen, chopped
1/2 Tbsp salt
1/2 tsp ground black pepper
2 eggs beaten with a fork for dredging
1 cup dry Italian bread crumbs
to taste light olive oil and unsalted butter equal parts for sautéing (suggested about 2 Tbsp each)

Equipment

shallow bowls (3)
large mixing bowl or stand mixer with paddle
Medium mixing bowl
large heavy skillet
Spatula
Measuring cups and spoons
Cutting Board
ice cream scoop or spoon

Method

Place the 3 crustless bread slices in a shallow bowl and pour 1/3 cup milk over them; set aside to soak for a few minutes until softened.
In a large bowl or the bowl of a stand mixer, combine 1 lb ground chicken, 1 lb ground beef, 1/3 cup finely diced onion, 3 Tbsp melted butter, the 2 egg yolks, 2 Tbsp chopped dill, 1/2 Tbsp salt, and 1/2 tsp black pepper.
Add the milk-soaked bread (including any remaining milk) to the meat mixture and mix on low until just combined.
In a separate medium bowl, beat the 2 egg whites on high speed until stiff peaks form, then gently fold the beaten egg whites into the meat mixture until evenly incorporated.
Set out three shallow bowls: one with cold water for moistening hands, one with the 2 beaten eggs for dredging, and one with 1 cup Italian bread crumbs.
With wet hands, shape the meat mixture into oval patties (about 20 kotleti). Dip each patty into the beaten eggs, let excess drip off, then coat evenly with breadcrumbs. Place on a cutting board while you finish forming all patties.
Heat a large heavy skillet over medium-low heat and add equal parts light olive oil and unsalted butter (about 2 Tbsp of each suggested). When the butter sizzles, add patties without crowding—about 6 at a time.
Sauté the patties about 5 minutes per side (about 10 minutes total), flipping a few times so they brown evenly. Cook until juices run clear or an internal check shows they are done.
Transfer cooked kotleti to a plate and repeat with remaining patties, adding more oil/butter to the pan as needed.