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Minced Chicken Cutlets with Cheese
Instructions
I get the ingredients ready for the minced chicken cutlets with cheese. The mozzarella can be replaced with any hard cheese. The baking powder makes the cutlets fluffy and keeps the meat from compacting. So that the chicken fillet is easy to cut into small pieces, I freeze it slightly first.
Coarsely grate the cheese on a vegetable grater.
Cut the fillet first into thin slices, then into small cubes.
Put the pieces into a bowl.
Season with garlic, pressing the clove through a garlic press.
Add the egg.
Adjust the taste with salt and seasonings.
To bind all the ingredients together better, add the starch to the mixture.
And for juiciness, add the sour cream.
Mix everything well and leave it for 10 minutes so the ingredients can interact with one another. After this time the mixture becomes noticeably thicker.
Finely chop the herbs.
Add them to the meat mixture.
Add the grated cheese here as well.
Mix everything together.
Heat the oil in a pan. Using a spoon, place small patties and tidy up their shape with the same spoon. Set the heat to medium. After about 3–4 minutes the edges of the cutlets turn golden.
Lift each patty with a silicone spatula and turn it over to the other side, frying it for another 3–4 minutes.
Put the finished cutlets on a large dish.Piping hot, aromatic and juicy, the minced chicken cutlets with cheese can be served with any side dish – if the household does not snatch them up sooner. The recipe is also easy to adapt for healthy eating: simply do not fry the patties, but bake them in the oven instead.
Tips
- 1
Freeze the fillet – the "secret" of cutting. Warm meat spreads out under the knife. After 20–30 minutes in the freezer it cuts into the tiniest even cubes.
- 2
Rest for 10 minutes – the "secret" of consistency. The starch and sour cream bind with the mince. Without this rest, the cutlets spread out in the pan.
- 3
Baking powder in the mince – the "secret" of a light texture. Without it the cutlets turn out dense. With it they are airy, like meatballs. 1/3 tsp is the optimum.
- 4
Cheese in the mince – the "secret" of a crisp crust. It melts during frying and forms a golden film. The same principle works in other kinds of minced chicken cutlets.
FAQ
Which chicken fillet should I choose? +
Ideally, chilled farm-raised breast fillet (500 g – without sinews, tender). Alternatives: thigh fillet (500 g – juicier, darker in colour), a 50/50 mix of breast and thigh (250 g of each – a premium choice), turkey fillet (500 g – softer), rabbit fillet (500 g – a dietary option), or poussin fillet (500 g – a premium choice). Fresh chilled fillet from the organic range is the premium option. Do not use meat that has been thawed several times, has leakage, or is broiler with injected solutions. For the classic version, use fresh chilled breast.
What can I use instead of mozzarella? +
Alternatives: a hard cheese such as Russian or Gouda (200 g – the classic choice), suluguni (200 g – a premium choice), grated parmesan (200 g – saltier and richer), cheddar (200 g – a bright colour), a 50/50 mix of mozzarella and parmesan (100 g of each – a premium choice), or grated brynza (200 g – a salty note). Fresh fior di latte mozzarella is a premium option. Do not use processed cheese (it melts into liquid) or blue cheese (it overpowers the flavour). For classic minced cutlets, a hard or semi-hard cheese is essential.
How long do the cutlets keep? +
In the fridge in a tightly closed container, 2–3 days. Longer than that and the cutlets dry out and the crust softens. Before serving, reheat them in a covered pan for 3–4 minutes on each side, or in the oven for 10 minutes at 180 °C. In the freezer (cooked), up to 1 month; thaw them in the fridge for 6–8 hours. Raw mince can be kept in the freezer for up to 2 months. The cutlets are at their best straight from the pan, but the flavour holds up well on the second day. Do not leave them at room temperature for longer than 4 hours, as mince with egg and cheese spoils quickly.
What should I serve minced cutlets with? +
The classics: mashed potatoes made with butter, boiled rice with gravy, crumbly buckwheat, or pasta with grated parmesan. With baked vegetables (broccoli, cauliflower, carrots). With a fresh salad of tomatoes and cucumbers. With tartar sauce or sour cream with herbs. With a slice of dark bread and a pickled cucumber. With a cup of chicken broth on the side. With a glass of tomato juice. They make a versatile hot dish for everyday meals.
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