Ministerial Chicken Cutlets (Hand-Chopped)
No one can resist these! Simple, quick, and made with love. I make these ministerial cutlets often — they come out tender and juicy, and the real secret is that I don't use ground meat; I chop it by hand. The dish comes together easily and doesn't take long at all. Nobody ever turns down this kind of treat!
Cooking method
-
Step 1:
How do you make hand-chopped ministerial chicken cutlets? Gather the ingredients listed above and shown in the photo.
-
Step 2:
Cut the chicken into small cubes. For chopped cutlets we dice the meat this way rather than running it through a grinder or blender. It takes a bit more time, but the payoff is a fantastic texture. Use a sharp knife to make the chopping quicker and easier. You can also use a whole chicken breast and cut the meat off the bone.
-
Step 3:
Crack an egg into a deep bowl — a good farm-fresh egg makes any dish taste richer and better.
-
Step 4:
Add the sour cream to the egg — 20% fat is ideal because it's nice and thick. Mix everything well with a spoon, fork, or whisk.
-
Step 5:
Stir in potato or corn starch — you can swap in all-purpose flour if you prefer; I've tried it and it works well too. Season with salt and ground black pepper to taste. Feel free to use a pepper blend instead of plain black pepper — you won't regret it.
-
Step 6:
Peel the garlic and press it into the mixture. Garlic powder works in a pinch.
-
Step 7:
Add the chopped chicken to the bowl and mix everything thoroughly. Pour vegetable oil into a skillet and heat it until hot. Drop in a tablespoon of the mixture per cutlet and fry on one side for 5 minutes over medium heat. Flip them, lower the heat, cover the skillet, and cook for another 5-7 minutes.
-
Step 8:
I've tried to walk you through exactly how to fry hand-chopped ministerial chicken cutlets. Keep this recipe in your back pocket!
- These tender cutlets go beautifully with mashed potatoes or a simple salad on the side! My husband loved them, even though he's usually skeptical of chicken cutlets and prefers pork or beef. Wishing everyone a great meal and plenty of kitchen inspiration!
- One thing to keep in mind: the wrong pan can ruin even a great recipe. For tips on picking the perfect pan for different dishes, check our dedicated guide.
- Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds. For guidance on choosing frying temperatures and the best oils for the job, see our separate guide.
- If you use a store-bought spice blend, read the label — many already contain salt, so account for that or you risk over-salting the dish.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Starch - 320 kcal/100g
- Vegetable oil - 873 kcal/100g
- Table salt - 0 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
