Main Page
Homemade dinner
Cutlets in pieces from chicken fillet with mayonnaise in a frying pan

Chopped Chicken Patties with Mayo

Wonderfully juicy, tender, a little different, and simple! Everyone should try these chopped chicken patties with mayo at least once, just to see how they differ from the usual ground-meat kind. They look great on a party table and go with any side dish!

Maria

Recipe author

Cutlets in pieces from chicken fillet with mayonnaise in a frying pan

Watch the video

Composition / ingredients

Servings:

Chicken fillet

500

Egg

Mayonnaise

Flour

Vegetable oil (for frying)

Dry spices (for chicken, optional)

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 57 % 20 g

Fats 37 % 13 g

Carbohydrates 6 % 2 g

200 kcal

GI: 0 / 0 / 100

Cooking method

Step 1:

How do you make chopped chicken patties in a skillet? Very simply and quickly! Start by gathering the ingredients from the list. Besides the spices listed, feel free to add your own — paprika, dried herbs, and so on. But if you're using a ready-made spice blend, keep in mind it usually already has salt and pepper in it, or you risk over-salting and over-peppering the dish.
Step 2:

Rinse the chicken, pat it dry, and remove any membrane and bits of fat. Cut the meat into very small dice. Instead of breast, you can use thigh meat — the patties will be richer and juicier, while breast makes them leaner.
Step 3:

Crack the egg into a bowl, add the chicken, then the mayonnaise and your spices. Mine are a chicken seasoning blend, salt, pepper, and a little paprika. Mix thoroughly until uniform. Let it marinate for 20 minutes.
Step 4:

Add the sifted flour to the chicken and mix. The mixture will thicken fairly quickly as the flour soaks up moisture.
Step 5:

Depending on your flour, the moisture of the mayo, and the size of the egg, the mixture may stay a bit loose or come out dense. Go with whichever consistency you prefer. Mine was quite dense and I didn't thin it, but you can add a little more mayo or some milk to loosen it if you like.
Step 6:

Heat the vegetable oil in a skillet over medium heat. Spoon the chicken mixture into the hot oil with a tablespoon, shaping small patties. Fry the patties on one side for about 5–6 minutes until golden. Then flip them and fry another 6–8 minutes, covered, until cooked through. Adjust to your own stove.
Step 7:

Transfer the finished patties to a plate and serve right away. Boiled vegetables, grains, pasta, or a fresh vegetable salad all make good sides. Enjoy!

You can use turkey or any other meat in place of chicken. Just keep in mind that the cooking time and calorie count will change.
Since everyone's sense of salty, sweet, bitter, spicy, sour, and hot is different, always add spices and seasonings to your own taste. And if you're using a seasoning for the first time, remember that some are especially easy to overdo — chili pepper, for one.
Use an oil with a high smoke point for frying. Every oil is only good up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with rare exceptions, have a low smoke point, since they're full of unfiltered particles that burn quickly. Refined oils stand up to heat better and have a higher smoke point. If you're cooking in the oven, in a skillet, or on the grill, reach for an oil with a high smoke point — the most common choices are refined sunflower, olive, and grapeseed oil.