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Chopped cutlets from chicken breast with starch and mayonnaise

Chopped Chicken Breast Cutlets with Starch and Mayonnaise

Chopped chicken breast cutlets — simple and delicious. They come together so fast you can even make them for breakfast. The mayonnaise worked into the mixture makes them incredibly tender and juicy, while the starch helps them hold their shape and keeps them from falling apart.

sharlis

Recipe author

Chopped cutlets from chicken breast with starch and mayonnaise

Composition / ingredients

Servings:

Chicken breasts

300

Eggs

Onion

Starch

1.5

Mayonnaise

1.5

Salt

Vegetable oil (refined)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 13 g

Fats 58 % 23 g

Carbohydrates 10 % 4 g

273 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

Cut the chicken fillet (breast) into small pieces — the smaller, the better, since the cutlets will turn out more tender and juicy. If your chicken breast is frozen, thaw it and pat it dry first.
Step 2:

Peel and finely chop the onion. Use a white onion rather than a red one, so the cutlets don't take on a bluish tint.
Step 3:

Put the chicken and onion in a good-sized bowl, crack in the egg, then add the mayonnaise, starch, and salt. At this point you can also stir in seasonings to taste and some chopped fresh dill.
Step 4:

Mix everything together well with a fork. The mixture will be fairly loose and wet.
Step 5:

Heat 2 tablespoons of refined vegetable oil in a skillet for the first batch of cutlets. Don't add any more than that, or the cutlets will turn out greasy — they'll also release their own juices. Once the oil is good and hot, drop in one tablespoon of the mixture per cutlet, shaping them into small round patties. Over medium heat, fry for 4–5 minutes until golden.
Step 6:

Flip the cutlets and fry for another 4–5 minutes until cooked through. Chicken cooks fast, so this is plenty of time to brown them well — no extra simmering needed. Before the next batch, add a couple more tablespoons of oil to the pan and let it heat up. Use all of the mixture; I got three batches out of a small skillet.
Step 7:

Transfer the cutlets to a plate. This amount makes 8 medium-sized cutlets.

Be sure to make this great little dish — it takes no time to prep or cook, just 30 minutes start to finish. These cutlets are bound to be a hit with the whole family.
They also go beautifully with any fresh vegetable-and-herb salad.
Serve them with any side you like: pasta, mashed potatoes, buckwheat, rice, other grains, braised cabbage, and so on. These cutlets look every bit as appetizing as they taste.