Chicken cutlets with lemon and dill
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 217, total fat 19 G., saturated fats 5 G., proteins 9 G., carbohydrates 2 G., fiber 0 G., cholesterol 67 mg, sodium 159 mg, sugar 0 G.
Calories 217, total fat 19 G., saturated fats 5 G., proteins 9 G., carbohydrates 2 G., fiber 0 G., cholesterol 67 mg, sodium 159 mg, sugar 0 G.
You don't need ground chicken for these cutlets. They're made with shredded cooked chicken, like leftovers from last night's dinner. The recipe calls for grilled chicken, but baked or fried chicken will also work. To prevent the cutlets from falling apart during frying, it's important to freeze them first. The cutlets are juicy and crispy, with a refreshing flavor from the lemon and dill.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 1/2 cups shredded grilled chicken, finely chopped
- 1/4 cup panko breadcrumbs, plus extra for sprinkling
- 1/4 cup mayonnaise
- 1 large egg
- 2 tbsp chopped fresh dill
- 1 tbsp Dijon mustard
- 0.5 tsp grated lemon zest + wedges for serving
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
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Recipes with similar ingredients: grilled chicken, breadcrumbs, Dijon mustard, dill, lemon zest
Cooking the dish according to the recipe:
- In a bowl, combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest, and 1/2 teaspoon each of salt and pepper. Carefully form into eight 2-cm-thick patties, then freeze for about 10 minutes.
- Sprinkle some breadcrumbs Place on a plate. Coat the cutlets on both sides, pressing lightly to ensure the breadcrumbs stick.
- In a large skillet, heat the butter and olive oil over medium-high heat.
- Add the patties and fry until golden brown, 3–4 minutes per side. Transfer the patties to paper towels to drain excess oil and season with salt. Serve with lemon wedges.
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