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Chopped Chicken Thigh Cutlets
Instructions
Peel and finely chop the onion into very small cubes of 3–4 mm. The finer the chop, the better: large pieces of onion will leave unpleasant crunchy bits in the finished cutlets, while finely chopped onion distributes nicely through the mince and adds juiciness. You can use a food processor on pulse mode, but do not turn the onion into a purée.
Cut the chicken thigh fillet into small cubes of 5–7 mm with a sharp knife. You can use thighs, breast, or lean cuts of pork – thigh meat turns out juicier. For easier cutting, freeze the fillet slightly for 20–30 minutes, so the knife slices more evenly.
Add the eggs, onion, spices, and mayonnaise to the chopped chicken. The mayonnaise acts as a thickener and adds extra juiciness. The eggs bind the components together so the mince does not fall apart during frying. All the ingredients should be cold – warm ingredients will make the mince runny.
Sprinkle in the starch. Season with salt to a balanced taste and mix thoroughly with a silicone spatula. Put the mince in the fridge for 5 hours – this is an essential step. During this time the starch swells and binds the mass together, otherwise the cutlets will spread out during frying.
Spoon the mince into portions about 7–8 cm in diameter onto a skillet with heated vegetable oil. Fry the cutlets on both sides over medium heat for 4–5 minutes per side, until golden brown and fully cooked through. Only turn them once the underside has set well, otherwise they will fall apart.
Transfer the finished cutlets to a plate, letting the excess fat drain on paper towels. Serve warm – they go beautifully with chimichurri sauce, chilli sauce, tomato ketchup, or a sour cream sauce with herbs. For a side dish, mashed potatoes, boiled rice, or buckwheat all work well.
Tips
- 1
Cut the meat into small cubes of 5–7 mm – this gives the proper "meaty" texture, unlike ordinary mince from a meat grinder.
- 2
Rest the mince in the cold for at least 5 hours – this lets the starch swell so the cutlets hold their shape better during frying.
- 3
Fry over medium heat – the crust will turn golden while the meat cooks through inside. I use a similar approach to make chopped pork cutlets.
- 4
Serve with your favourite sauce and a side of mashed potatoes, boiled rice, or buckwheat.
FAQ
Can I use chicken breast instead of thigh? +
Yes, breast works too, but it will be less juicy – it lacks the fat that thigh meat provides. The ideal compromise is to mix 50% thigh and 50% breast: you get the flavour from the thigh and the tender firmness from the breast. With breast, the calorie count will be lower by about 30 kcal per 100 g – of interest to anyone watching their figure. If you use breast only, add one extra tablespoon of mayonnaise or replace it with full-fat sour cream for juiciness.
Why add starch to the mince? +
Starch acts as a binding agent: on contact with the eggs and meat juices it swells and holds the mass together. Without starch, the chopped mince will spread out in the pan into an unappetising puddle of meat. Potato or corn starch both work the same way. You can replace it with semolina (which gives a firmer texture) or breadcrumbs (1–2 tablespoons), but starch is the best option. Do not add flour – it will make the cutlets "rubbery".
Can I skip resting the mince in the fridge? +
You can, but the cutlets will hold their shape less well during frying – they will spread into uneven "patties". At least 2 hours in the fridge is advisable even if you are in a hurry. Five hours is optimal – that is exactly how long it takes for the starch to swell fully and bind the mass. You can leave the mince overnight – the flavour will only improve. Do not rest it at room temperature, as the meat may spoil, especially in summer. The fridge only, in a tightly sealed container.
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