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Chopped chicken cutlets with cheese and mayonnaise Tenderness

"Tenderness" Chopped Chicken Cutlets with Cheese

Amazingly tasty, fragrant cutlets for lunch. They come out incredibly juicy and tender — they live up to their name, "Tenderness." Serve them with any side dish and a salad. Great for weeknights and special occasions alike.

Lucy

Recipe author

Chopped chicken cutlets with cheese and mayonnaise Tenderness

Composition / ingredients

Servings:

Chicken fillet

500

Hard cheese (or 300)

200

Eggs

Mayonnaise

Starch (or 3)

Dill

Green onion

Garlic

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 57 % 20 g

Fats 34 % 12 g

Carbohydrates 9 % 3 g

205 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make "Tenderness" chopped chicken cutlets with cheese? Gather your ingredients.
Step 2:

Rinse the chicken fillet, pat it dry with a paper towel, and cut it into small cubes.
Step 3:

Rinse the herbs and chop them with a knife.
Step 4:

Grate the cheese on a coarse grater.
Step 5:

Make the cutlet mixture. Put the chicken in a bowl, add the herbs and cheese, beat in 2 eggs, add the starch and mayonnaise, press in one clove of garlic, and season with salt and pepper to taste. Mix everything thoroughly. The mixture is ready.
Step 6:

Refrigerate the mixture for 2 hours so it can rest and the flavors can meld.
Step 7:

Now for frying the chopped chicken cutlets. Pour vegetable oil into a skillet and heat it until hot. Drop in small mounds of the mixture and fry the cutlets about 5 minutes per side over medium heat. Remove the finished cutlets and fry the next batch, using up all the mixture.

I really love making chopped chicken cutlets — I like them more than regular pork or beef cutlets, where the meat is run through a grinder or blender. For chicken, chopped is the way to go. Another plus: they fry up fast, since chicken fillet cooks in just minutes. Sometimes I use chopped dill in place of the green onion — also delicious. But I always add the cheese, in full or even more — it makes the cutlets absolutely incredible, especially hot, before it firms up. My family and I love these best with fresh mashed potatoes or rice. To make a gravy for the side, I sauté onion and carrot in the same pan the cutlets cooked in, add a little water with sour cream, and season with salt and spices. This dish is perfect not only for a family meal but for all kinds of celebrations — New Year's, birthdays, anniversaries, weddings, and so on. This recipe is always a hit for me, and I'm glad to share it with you!
Every oil is only good up to a certain point — its smoke point, where it starts to burn and forms harmful compounds, including carcinogens. For how to gauge frying temperature, pick the best oil for the job, and know which ones to skip entirely, read more here.
Note! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect pan for different dishes, read more here.
It's better to make the mayonnaise yourself — it'll taste better and be healthier. See some good homemade mayonnaise recipes here. You can also use sour cream or plain yogurt for the dressing instead of mayonnaise, on their own or mixed with mayonnaise in any ratio you like — that lightens up the dish.