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Chicken breast cutlets with cheese

Chicken Breast and Cheese Patties

A little treat worth trying — quick and simple enough for any weeknight. These chicken breast patties come out extra juicy thanks to the way the meat is prepped, with a savory kick from the cheese (all the better if you use a sharper, more flavorful one). You can swap thick sour cream in for the mayonnaise. Serve the patties with any side you like — steamed rice, roasted or baked potatoes, mashed potatoes, buckwheat, or pasta.

naniki

Recipe author

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Composition / ingredients

Servings:

Chicken breasts (Any chicken fillet works — breast or thigh, whichever you prefer)

400

Eggs

Mayonnaise

Potato starch

Hard cheese

Salt

Turmeric

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 18 g

Fats 44 % 18 g

Carbohydrates 12 % 5 g

248 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make juicy chicken breast and cheese patties? Gather these ingredients: chicken breast, hard cheese, egg, mayonnaise, starch (or flour), salt, turmeric (or your favorite seasoning), and oil for frying.
Step 2:

Cut the chicken breast into small cubes. This is the most time-consuming part of the recipe, but trust me — chopping the meat this way is exactly what gives you those juicy patties. I picked up this trick ages ago from a chef I knew, back when the internet was brand new and the method wasn't widely known.
Step 3:

Add the rest of the ingredients to the chopped chicken: egg, finely grated hard cheese, starch, mayonnaise, and turmeric. Season with salt. Sometimes I like to add finely diced bell pepper — it makes the patties even juicier and more flavorful. That's optional; this is the basic version.
Step 4:

Mix the meat mixture well and let it rest a few minutes so the flavors can mingle and everything binds together.
Step 5:

Heat the oil in a skillet and fry the patties on both sides, dropping the mixture in by the spoonful.
Step 6:

Transfer the patties to a plate. There are two ways to finish cooking them. The first: return all the browned patties to the skillet, add a little water, cover, and steam until cooked through — this way they turn out fluffier as the starch swells.
Step 7:

The second way is to fry them longer on each side over medium heat until the chicken is fully cooked. The first method is a little gentler and healthier — especially if you're cooking for kids or older folks.

Wonderful, juicy chicken breast patties with cheese.
Fry with an oil that has a high smoke point. Every oil is good only up to a certain temperature — its smoke point — beyond which it starts to burn and form harmful compounds, including carcinogens. Unrefined oils, with few exceptions, have a low smoke point; they're full of unfiltered particles that quickly start to burn. Refined oils stand up to heat better and have a higher smoke point. Whether you're cooking in the oven, in a skillet, or on the grill, use an oil with a high smoke point. The most common high-smoke-point choices are refined sunflower, olive, and grapeseed oil.
Homemade mayonnaise is worth the effort — tastier and better for you. You'll find some great homemade mayo recipes here. You can also swap in sour cream or plain yogurt for the dressing, either on their own or mixed with mayonnaise in any ratio you like — that lightens up the dish.
You can replace the chicken with turkey or any other meat you like. Just keep in mind that the cooking time and calorie count will change accordingly.