Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams of ground chicken with 1 slice of white bread soaked in 50 milliliters of milk, 1 finely grated small onion, 1 large egg, 2 tablespoons of finely chopped fresh dill, 1 teaspoon of salt, and 0.5 teaspoon of black pepper in a large bowl.

2. 2

   Mix all kotleta ingredients thoroughly until well combined and sticky, then form into 8 oval-shaped patties, each about 2 centimeters thick.

3. 3

   Prepare a steamer basket by lining it with parchment paper and carefully arrange the 8 chicken kotlety inside, ensuring they do not overlap.

4. 4

   Steam the chicken kotlety over boiling water for 15-20 minutes, or until they are fully cooked through and an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) is reached.

5. 5

   While the kotlety steam, prepare the dressing by combining 200 grams of plain Greek yogurt, 1 cup of roughly chopped fresh sorrel, 1 minced stalk of tender inner lemongrass, 1 minced garlic clove, 1 tablespoon of fresh lemon juice, 1 tablespoon of olive oil, and 0.5 teaspoon of salt in a small bowl.

6. 6

   Blend the sorrel-lemongrass yogurt dressing ingredients using an immersion blender or food processor until smooth and creamy.

7. 7

   Serve the hot steamed chicken kotlety immediately, drizzled generously with the prepared sorrel-lemongrass yogurt dressing.