Chopped chicken breast cutlets
WHAT YOU WILL NEED
From ingredients
5 products
Vegetables
Binder
Dressing
Spices
SIMPLE PROCESS
Step by step recipe
The secret lies in finely chopping the chicken and onion — the smaller, the more tender the texture and the better the ingredients bind. Mayonnaise adds moisture, while egg acts as a binder. Fry over medium heat in a well-heated pan with oil, flipping only when fully set to achieve a crispy crust.
Prep the Chicken Breast
Rinse 400 g (about 14 oz) of chicken breast, pat dry, and dice into very small cubes (about ¼ inch).
Chop the Onion
Peel and dice 50 g (about ½ small) onion into tiny cubes, similar in size to the chicken.
Mix All Ingredients
In a large bowl, combine the diced chicken, onion, 2 large eggs (110 g / about 4 oz), 40 g (about 2.5 tbsp) mayonnaise, salt, and spices (20 g / about 4 tsp, to taste). Mix thoroughly until well combined.
Let the Mixture Rest
Leave the mince at room temperature for 10–15 minutes to allow the flavors to meld and help the patties hold their shape.
Fry the Cutlets
Heat a skillet with vegetable oil over medium heat. Drop spoonfuls of the mixture into the pan, shaping small pancakes. Cook for 3–4 minutes per side until golden brown and cooked through.
Serve
Transfer the cutlets to paper towels to drain excess oil. Serve hot with your favorite side dish or sauce.
CHEF'S TIP
Dice Chicken and Onion Very Finely
Aim for pea-sized cubes — this ensures even distribution and a delicate texture without large chunks.
Don't Overcook
Fry for 3–4 minutes per side over medium heat. Overcooking dries out the meat. Check doneness by piercing — juices should run clear.
Let the Mixture Rest
After mixing, let the mince sit for 10–15 minutes at room temperature — this helps the ingredients bind and the cutlets hold their shape better.
Use Two Spoons for Shaping
Scoop the mixture with one spoon and use the other to push it into the pan for neat, uniform patties.
SUBSTITUTIONS
Add your taste
- Replace Mayonnaise with Sour Cream or Yogurt Use 40 g (about 2.5 tbsp) of 15% sour cream or Greek yogurt for a lighter version — it keeps the cutlets moist with fewer calories.
- Add Herbs or Garlic Stir in chopped dill, parsley, or minced garlic for extra flavor.
- Make a No-Onion Version If you don't like onion, skip it or substitute with green onions for a milder, fresher taste.
- Use Chicken Thighs Instead of Breast Thigh meat is fattier and more flavorful, making the cutlets even juicier. Frying time stays the same.
HOW TO STORE
How to Store Chopped Chicken Cutlets
Cool the cutlets to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a dry skillet for 2–3 minutes or in the microwave for 30–40 seconds. Freeze in a single layer on a tray, then transfer to a bag. Store for up to 2 months. Thaw in the fridge or fry from frozen (extend cooking time).
GOOD TO KNOW