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French cutlets from chicken fillet

French-Style Chicken Cutlets

If you're bored with the usual ground-meat patties, give these a try. You can swap the mayonnaise for sour cream — honestly, I'd even recommend it. Despite the fancy name, these French-style cutlets are quick and easy to make, and they turn out so good you could serve them for a special occasion.

Maria

Recipe author

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Composition / ingredients

Servings:

Chicken breast

300

Egg

Garlic

Starch (heaping)

Flour

Mayonnaise

Baking powder

0.5

Parsley (dried)

0.5

Thyme (dried)

0.5

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 59 % 19 g

Fats 22 % 7 g

Carbohydrates 19 % 6 g

164 kcal

GI: 60 / 0 / 40

Cooking method

Step 1:

How do you make French-style chicken cutlets? Start by gathering your ingredients. You'll need: a large chicken breast; an egg; mayonnaise; garlic; flour; potato starch (if you only have cornstarch, use 1.5 to 2 times as much); baking powder; dried thyme; dried parsley; ground black pepper; and salt.
Step 2:

Rinse the chicken breast, pat it dry, and trim off any membranes. Cut the meat into very small cubes.
Step 3:

Add the mayonnaise, dried herbs, ground black pepper, and salt to the chicken. If you like, you can also add a little poultry seasoning or a spice of your choice, such as curry.
Step 4:

Mix everything together thoroughly until well combined. Let it marinate for 25 minutes.
Step 5:

Add the garlic pressed through a garlic press and the egg. Stir again.
Step 6:

Add the flour, starch, and baking powder. Stir until smooth. Let the mixture rest for another 10 minutes at room temperature.
Step 7:

Heat some vegetable oil in a skillet. Using a tablespoon, drop the chicken mixture into the hot oil and shape it into small cutlets. Fry them on one side for about 6 minutes, until golden.
Step 8:

Then flip the cutlets and fry for another 6-8 minutes, covered, until cooked through. You can check with a fork: if the cutlets are white inside and run with clear juices, they're done. If the meat is still pink and the juices run red, keep frying.
Step 9:

Serve the cutlets with any side you like. Steamed rice or mashed potatoes are perfect. Enjoy!

The word "cutlet" comes from the French côtelette, which originally meant a cut of meat on the bone (from côte, meaning "rib"). Only much later did people start calling patties of ground meat or vegetables "cutlets." In one form or another, cutlets show up in cuisines all over the world — under different names, but the idea is the same. This time we're making them French-style. These cutlets have nothing to do with France, and it's not entirely clear where the name came from. But that takes nothing away from how good they taste.
Every cooking oil is only good up to a certain point — its smoke point, the temperature at which it starts to burn and form harmful compounds, including carcinogens. Keep an eye on your frying temperature and choose an oil suited to high heat.
One more thing: the wrong pan can ruin even the best recipe, so pick one that suits what you're cooking.
If you use a ready-made spice blend, always check the label. These blends often already contain salt, so account for that or you risk over-salting the dish.