Here is how my kotlety turned out:
To make them, you mix ground turkey meat with ground chicken meat. Add some salt, an egg, and some cooked cous cous. I also add some coarse grained Dijon mustard. Squeeze some fresh garlic and mix the whole thing with your hands.
Now mold kotlety on your hands and roll them in flour or breadcrumbs. Almond flour works very well even if it’s expensive as hell. Here is what you will have as a result:
Heat up some olive oil in a pan and get it to bubble. Then place kotlety in the pan. Do NOT close the lid or lower the heat.
Wait until kotlety get a nice golden sear on one side, turn them over, lower the heat, and NOW close the lid.
Sometimes, you need to turn them over a few times to ensure a uniform golden color. Remember to keep the fire low and the lid closed.
Mmm, tasty!
Clarissa's Blog 
Poor Americans! They don’t even suspect that these kotlety are more than delicious. 🙂 Poor souls, I do pity them.
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Tomorrow I will get a chance to save some of them from this grievous ignorance. 🙂
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I’m definitely attempting to make these tomorrow.
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I hope you like them!
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I showed this to my husband. We are dying to make them! I will save the recipe and try it out this weekend. Thanks!
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Cool! I’m so glad people are finding this useful!
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How thick do they get and for how long do they need to cook? Also, when you say turn the heat to lower, do you mean slightly lower or low enough that the flame barely shows?
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Which parts of turkey and chicken do you use? Breast or from legs or else?
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