Can I replace processed cheese with hard cheese?

Yes, but the texture will be less tender. Grate hard cheese (e.g., Russian or Gouda) and add to the mince. The flavor becomes more pronounced, but the cutlets may be slightly firmer.

Why do my cutlets fall apart?

The mince might not be mixed enough or lacks binder. Add 1 egg or 1-2 tablespoons of flour, knead thoroughly, and beat the mixture against the bowl for elasticity.

Can I use ground chicken instead of fillet?

Yes, but the texture will be denser. Use ready-made ground chicken, mix with the other ingredients, and follow the recipe.

How many cutlets does this make?

From 1 kg of fillet, you'll get about 15-20 medium-sized cutlets (depending on size). The recipe serves 4.

Chicken fillet cutlets

Name: Chicken fillet cutlets
Total time: 45 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken fillet — 1000 g; Processed cheese — 200 g; Green Onion — 20 g; Parsley — 10 g; Sour cream — 30 g; Spice — 1 g

60min

1261g

Nutrition per 100g

207

These chicken cutlets are a real treat for lovers of juicy meat. Creamy cheese and sour cream make the mince incredibly tender, while fresh herbs add vibrant flavor. The cutlets are fluffy, golden, and simply melt in your mouth. With 30g of protein per serving and moderate calories, they're ideal for healthy eating. Try them once, and you'll make them again and again!

Fried FoodsHealthyanddeliciousCutletsLunchMeatFats & OilsAt the Table

WHAT YOU WILL NEED

From ingredients

6 products

Base

Chicken fillet1000 g

Processed cheese200 g

Herbs

Dressing

Spices

SIMPLE PROCESS

Step by step recipe

The secret to these cutlets lies in the creamy cheese, which adds tenderness, and sour cream for moisture. Grind the chicken and cheese together with herbs for even distribution. Shape small patties and pan-fry over medium heat until golden. Follow our steps for flawless cutlets without any fuss.

Step 1

Prep the Ingredients

Rinse and pat dry the chicken fillet, cut into pieces for the grinder. Wash and dry spring onion and parsley. Cube the processed cheese.

Step 2

Grind Everything

Pass the chicken, processed cheese, spring onion, and parsley through a meat grinder. For a smoother texture, grind twice.

Step 3

Mix the Mince

In a bowl, add sour cream, salt, and spices to the mince. Knead thoroughly by hand until smooth. Cover and let rest for 10-15 minutes.

Step 4

Shape the Cutlets

Wet your hands with cold water. Form small oval or round patties, about ¾ inch thick. Place them on a board.

Step 5

Pan-Fry

Heat a skillet with oil over medium heat. Place the cutlets in a single layer (don't overcrowd). Fry for 4-5 minutes per side until golden brown.

Step 6

Serve

Transfer cooked cutlets to paper towels to absorb excess oil. Serve hot with your favorite side (vegetables, rice, potatoes) or on their own. Enjoy!

CHEF'S TIP

Choose Quality Processed Cheese

Use high-quality processed cheese (e.g., 'Yantar' or 'Druzhba') — it melts better and gives a creamy texture. Avoid cheese products with vegetable fats.

Don't Overload the Meat Grinder

Pass ingredients through the grinder in small batches for a uniform mince. If you have a blender, you can chop herbs and cheese separately, then mix with the meat.

Shape with Wet Hands

Wet your hands with cold water to prevent the mince from sticking. This helps form neat patties that won't fall apart during frying.

Fry Over Medium Heat

Cook the cutlets over medium heat for 4-5 minutes per side until golden. Too high heat burns the outside while leaving the inside raw; too low makes them dry.

SUBSTITUTIONS

Add your taste

Add an Egg If the mince seems dry, add 1 egg — it improves binding and makes the cutlets more tender. Calories will increase slightly.
Use Onion Instead of Spring Onion Replace spring onion with one small onion (minced together with the meat) for a richer, more savory flavor.
Add Garlic For a garlicky kick, mince 2-3 garlic cloves along with the herbs — adds zesty aroma.
Bake in the Oven Instead of frying, place the patties on a greased baking sheet and bake at 200°C (400°F) for 20-25 minutes until golden — a lighter option.

HOW TO STORE

How to Store Chicken Cutlets with Creamy Cheese

Cool the cutlets, store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet for 2-3 minutes per side or in the microwave. Freeze uncooked shaped patties — place on a baking sheet, freeze, then transfer to a bag. Fry straight from frozen, adding 2-3 minutes to cooking time.

GOOD TO KNOW