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Chicken cutlets with mayonnaise and flour, chopped

Chopped Chicken Patties with Mayo and Flour

A simple recipe for tender patties made from hand-chopped chicken breast! This amount of ingredients makes 8 chicken patties. Serve them hot or cold — both work beautifully.

Nick

Recipe author

Chicken cutlets with mayonnaise and flour, chopped

Composition / ingredients

Servings:

Chicken fillet

400

Mayonnaise

Flour

Eggs

Hard cheese

Pepper

Salt

Vegetable oil (for frying)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 54 % 20 g

Fats 38 % 14 g

Carbohydrates 8 % 3 g

215 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make chopped chicken patties with mayo and flour in a skillet? You'll need chicken breast, mayonnaise, flour, hard cheese, an egg, and seasonings. I used just salt and pepper, but feel free to experiment with your favorite spices.
Step 2:

Rinse the chicken breast, pat it dry with paper towels, trim off any membrane and excess fat, and chop it very finely — the way you would for dumplings or kebabs.
Step 3:

Put the chopped chicken in a small deep bowl, crack in the egg, add the mayonnaise, season with salt and pepper, and mix well until evenly combined.
Step 4:

Add the flour and mix the chopped mixture until smooth. This is the point to adjust the flour and mayonnaise if needed. These amounts assume a large egg, and I measured the flour in level (not heaping) tablespoons. The ratio of these ingredients is what keeps the patties tender and soft. Stir in some grated cheese in a flavor you like (this is optional).
Step 5:

Pour the vegetable oil into a skillet and set it over the heat. Once it's hot, place an oiled ring mold in the pan, spoon the chicken mixture into it, smooth the top a little, and carefully lift off the ring. You can also just shape the patties with a tablespoon if you're not fussy about a perfectly round shape.
Step 6:

Once the patties are browned on one side, flip them and cook the other side until golden over medium heat. The cheese in the mixture gives the patties an extra crispy crust.

For a lighter version, swap the chicken breast for turkey and the mayonnaise for sour cream. You can also use cornstarch or potato starch in place of the flour. Patties made this way come out tender and juicy. If you want them juicier still, use meat from the thighs or legs (or other fattier, juicier cuts) — you'll just need to spend a little extra time boning it.
Every cooking oil is only stable up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. For frying, choose an oil with a high smoke point.
Important! The wrong pan can ruin even the best recipe. Reach for a good heavy skillet that heats evenly.
Homemade mayonnaise is worth the effort — it tastes better and is better for you. You can also use sour cream or plain yogurt instead of mayo, on their own or mixed with mayonnaise in any ratio you like, to cut the calories.