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Juicy chicken breast cutlets

Juicy Chicken Breast Patties

Breaded chicken patties — juicy and satisfying. This dish comes together quickly and simply; serve it for lunch with a side dish or for dinner with vegetables. The patties turn out incredibly tender and delicious. You can make them for a special occasion or on an ordinary weeknight, because patties are always welcome. The recipe is really easy, budget-friendly, and reliable. I recommend everyone give it a try!

sharlis

Recipe author

Composition / ingredients

Servings:

Chicken breast (or 300 g of chicken breast fillet)

0.5

Onion

100

Eggs

Semolina

Sour cream

Butter

Garlic

Salt

Dry spices

Dill

Breadcrumbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 9 g

Fats 49 % 22 g

Carbohydrates 31 % 14 g

279 kcal

GI: 31 / 31 / 38

Cooking method

Cooking time: 25 min

Step 1:

For this recipe I used one chicken breast fillet, cut from half a chicken breast, which came to 300 grams. Cut the chicken into pieces, then peel the onion and quarter it. Put everything in a blender and grind it up. The finer the mixture, the juicier the patties will be. You can also buy ready-ground chicken breast.
Step 2:

Transfer the ground chicken and onion to a bowl, beat in the egg, and add the sour cream, semolina, minced garlic, spices, and salt. I used an all-purpose "for cutlets" seasoning. You can use garlic powder in place of fresh garlic. I used 20% sour cream — don't go lower in fat, or the mixture may turn out runny. In a pinch, you can swap the sour cream for medium-fat mayonnaise.
Step 3:

Mix everything together with a fork or spoon. Taste for salt and adjust as needed. The mixture is ready. Let it rest in the fridge for 15 minutes — during this time the semolina swells and the mixture firms up a bit. After 15 minutes, take it out and mix it well again.
Step 4:

With wet hands, take a generous handful of the mixture and flatten it into a patty in your palm. Place a piece of butter and some chopped fresh dill (optional) in the center, pinch the edges closed, and shape into round or oval patties. From this amount I got 5 medium patties. Coat the patties generously in breadcrumbs.
Step 5:

Pour vegetable oil into a skillet, heat it up, and add the patties. Fry on one side over low heat for 5–7 minutes. Flip them and fry the same amount of time on the other side. Chicken cooks quickly, so the patties will be done in 10–15 minutes. Fry all of them the same way.