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Vitamix Ground Chicken Cutlets

Vitamix Ground Chicken Cutlets… котлетки

  • Author: Mila Furman
  • Total Time: 15 minutes
  • Yield: 4 people 1x


Juicy ground chicken cutlets mixed together with dill, onion and an egg all in a Vitamix then pan fried to golden perfection. This is Russian comfort food made even easier!


  • 2 pounds boneless (skinless, chicken breast *Note 1)
  • 1 large onion
  • 1 egg
  • 2 tbsp dill
  • 2 tbsp water
  • salt and pepper to taste
  • Coconut oil to fry


  1. Place water, egg, onion, meat and dill into Vitamix in this exact order.
  2. Use the plunger to carefully work the meat and the onion through on Variable 5. Slowly increase, but do not go up higher than 8 as you may have a puree at that point.
  3. Stop once everything is evenly and finely processed.
  4. Pour some olive oil into a large pan and heat up on high.
  5. I sometimes have a heavy hand with my salt with these little patties. So I always fry up a tiny little piece and test it out for seasoning.
  6. While the pan is heating up, go ahead and create a little work station for yourself. You will need 1 bowl with water, 1 platter lined with paper towels and the bowl with the meat mixture.
  7. Once the oil has heated up for about 2-3 minutes you are ready to fry. Dip your hand into the water and take some meat mixture into your hand. Shape the meat patties into little flat footballs, basically the size of your palm. Do this by making a ball with the meat, then flatten it out and shape it to be about the size and thickness if your palm..
  8. Slide the patties into the oil, careful as to not to burn yourself.
  9. After 4-5 minutes, flip them carefully with a spatula to continue cooking on the other side. Turn the heat down to medium and continue cooking them. You can also transfer them to a baking sheet and finish cooking them in a 375-degree oven for 10 minutes. This will eliminate the need to fry them on the other side. I have done both methods and they turned out great either way.
  10. Lay them out on the paper towel once they are done so the excess oil can drip off a bit. You can use a meat thermometer to test for doneness. They should reach a temperature of 160-degrees.
  11. Serve hot.


Note 1: I have always bought the best and freshest meat that I could afford. Ever since going plant based, I have upped the anty on that even more. Since my family refuses to go vegan I try and get the bet and most humanely raised meat I can get my hands on. That being said, sometimes the best meat does not come pre-ground and so this was why I decided to see if I could grind my own meat in the Vitamix. Turns out my laziness can be used for good. 🙂
Note 2: I prefer coconut oil because it allows the temperature of the oil to get super high without starting to burn. This occurs because of the high smoke point of coconut oil, meaning the point that the fat starts to break down. This allows you to get a beautiful color on the kotletki.
Note 3: You can also bake these from beginning to end in the oven at 450-degrees for about 12 minutes, however sometimes you just do not get that traditional golden color.

Note 4:  Nutrition values are to be used as a guideline only.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Category: Entree
  • Cuisine: Russian