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Homemade dinner
Minced chicken cutlets in a frying pan

Skillet Ground Chicken Patties

Quick, simple, and delicious — a family dinner in no time! These skillet ground chicken patties come together fast. Thanks to the milk mixed into the meat, they turn out tender, soft, and unbelievably tasty. Serve them with any side and any sauce you like.

Maria

Recipe author

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Composition / ingredients

Servings:

Ground chicken

500

Milk

100

Egg

White bread (2 slices)

Vegetable oil

Nutmeg

0.25

Ground black pepper

Salt

Breadcrumbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 14 g

Fats 34 % 11 g

Carbohydrates 22 % 7 g

185 kcal

GI: 14 / 14 / 71

Cooking method

Cooking time: 40 min

Step 1:

How do you make ground chicken patties? Gather your ingredients. You can grind the chicken yourself or buy it pre-ground. Wash the egg and pat it dry. Use any plain white wheat bread, with no add-ins.
Step 2:

Cut the crusts off the bread. Put the crumb in a bowl and pour the milk over it. Let it soak, then squeeze out the excess.
Step 3:

Add the squeezed-out bread to the raw ground chicken, crack in the egg, and add the nutmeg, salt, and pepper.
Step 4:

Mix the meat thoroughly by hand. If the mixture comes out too loose (like mine did), you can work in 1–2 tablespoons of flour and mix again. It'll still be sticky, but the patties won't fall apart as they fry.
Step 5:

With water-dampened hands, shape the mixture into small patties and coat them in breadcrumbs.
Step 6:

Heat the vegetable oil in a skillet and fry the patties about 8–10 minutes per side, until golden brown. Watch that they don't burn or stay raw inside — I'd break the first one open to check. Covering the pan raises the temperature and helps the meat cook through.
Step 7:

Serve the chicken patties with any side dish: rice, buckwheat, or pasta — or mashed potatoes, like mine. Enjoy!

When buying ground chicken at the store, always check its appearance: a good product is a delicate pink with no off-colors. If the meat has noticeably darkened at the edges, it's been sitting out for a while. It's also best to choose chilled rather than frozen ground chicken, since chilled meat keeps all its good qualities. If you do use a frozen product, thaw it in a cool place rather than at room temperature, so it defrosts gradually. And make sure there's no cartilage or bone in the mix — that's a sign of quality.
Use a high-smoke-point oil for frying. Every oil is only healthy up to a certain temperature — its smoke point — beyond which it starts to burn and forms harmful compounds. Unrefined oils, with few exceptions, have a low smoke point: they're full of unfiltered particles that scorch quickly. Refined oils stand up to heat better and have a higher smoke point. Whether you're baking, pan-frying, or grilling, use an oil with a high smoke point. Common ones include refined sunflower, olive, and grapeseed oil.