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Chicken Cutlets with Zucchini in a Skillet
Instructions
Mince the chicken fillet together with the onion using a meat grinder or a blender. I add the onion to the mince right away – this way it releases its juice and makes the cutlets juicier. I use fresh fillet rather than thawed – this makes the cutlets denser.
Add ground black pepper and other favourite spices to the mince – paprika, dried garlic, Italian herbs. I do not recommend fresh garlic – it overpowers the flavour of the chicken and zucchini.
Add the semolina and the zucchini grated on a coarse grater (I do not peel young zucchini, as its skin is thin). Mix by hand, season with salt, and be sure to leave the mince for 20 minutes – the semolina swells and binds the moisture from the zucchini. Without this resting time the mince will be too loose and will fall apart while frying.
With wet hands, shape small cutlets about 6–7 cm in diameter. Damp hands do not stick to the mince, so the shape comes out neat. Roll each cutlet in bread crumbs and fry on a preheated skillet with vegetable oil for 3–4 minutes on each side until golden.
Serve the hot chicken cutlets with zucchini with a sour cream or garlic sauce and your favourite side dish – mashed potatoes, boiled rice or buckwheat.
Tips
- 1
The zucchini makes the cutlets juicy and tender – it is precisely thanks to it that they turn out softer than classic chicken cutlets.
- 2
You can bake them in the oven on parchment at 180 °C for 25–30 minutes – this is even healthier, with no oil, just 80 kcal per 100 g.
- 3
You can skip the breading – the cutlets are still tasty, just without the characteristic crispy crust. Chicken cutlets with cheese are made on a similar principle.
- 4
Serve with a sour cream sauce with dill, a garlic sauce, or a tomato gravy – these are the classic accompaniments.
FAQ
Can I use a different meat instead of chicken? +
Yes. Turkey works very well (an even leaner option, prepared the same way), a 50/50 mix of chicken and pork (juicier and higher in calories), rabbit (tender meat, but expensive), or veal (firm and nutritious). Made from pure pork the cutlets will be fattier – use it if juiciness matters most. The main thing is that the meat should be fresh and chilled rather than thawed – then the mince will have the right texture.
Why is semolina needed in the mince? +
Semolina serves several purposes at once: it absorbs the excess moisture from the zucchini (without it the mince will be too loose and fall apart), makes the cutlets firmer and better at holding their shape during frying, and adds tenderness to the texture. Alternatives to semolina: bread crumbs (1–2 tbsp), boiled rice (50 g), or white bread soaked in milk (50 g). Each "binder" gives its own character – semolina is the most neutral and versatile. Without any binder the mince will not come together.
How long do the cooked cutlets keep? +
In the refrigerator in a closed container – up to 3 days. Reheat them in a covered pan with a couple of tablespoons of water for 5 minutes, or in the microwave for 1–2 minutes. Raw shaped cutlets can be frozen for a month – roll them in bread crumbs, lay them out on a board, freeze, then transfer to a bag. Fry them straight from the freezer, adding 3–5 minutes to each side. I do not recommend freezing cooked fried cutlets – they lose their texture after thawing.
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