Egg binds the mixture. If missing, substitute with 1 tbsp cornstarch or 2 tbsp sour cream, but the texture may be less firm.

Why do my cutlets fall apart?

The mixture may need more resting time – let it sit 15 minutes after mixing. Also, make sure to mix well and use enough cheese, which helps bind.

How long should I marinate the chicken?

At least 10-15 minutes at room temperature. You can refrigerate for up to 1 hour for deeper flavor, but not longer than a day.

Can I steam these cutlets?

Yes, but they won't get a crust. Steam for 20-25 minutes. They'll be more diet-friendly.

Chopped chicken cutlets with cheese

Name: Chopped chicken cutlets with cheese
Total time: 25 min
Yield: 4 порции
Cuisine: International
Ingredients: Chicken fillet — 500 g; Chicken egg — 1 pcs; Mayonnaise — 60 g; Hard cheese — 100 g

116

40min

730g

Nutrition per 100g

219

These chicken cutlets are a real treat for meat lovers. Chopped chicken breast, marinated in mayonnaise, and melted cheese inside make them incredibly tender and flavorful. A golden crust outside and juicy texture inside – this simple recipe will win over your family. Quick to prepare and tastes like from a top restaurant!

Fried FoodsCutletsMeatFats & OilsCheese

WHAT YOU WILL NEED

From ingredients

4 products

Base

Chicken fillet500 g

Chicken egg1 pcs · 70 g

Mayonnaise60 g

For Flavor and Crust

Hard cheese100 g

SIMPLE PROCESS

Step by step recipe

The secret to these cutlets is cutting the chicken into cubes (not mincing!) and marinating with mayo. This keeps the meat moist even during frying. Grated cheese adds creaminess and helps create a crispy crust. Follow the steps for perfect results.

Step 1

Prep the Chicken

Rinse chicken fillet and pat dry. Cut into ½-inch cubes and place in a large bowl.

Step 2

Make the Marinade

Add egg, mayonnaise, and salt (about ½ tsp) to the chicken. Mix well to coat every piece.

Step 3

Marinate

Leave the mixture at room temperature for 10-15 minutes to tenderize.

Step 4

Add Cheese

Grate hard cheese on a medium grater and add to the chicken mixture. Mix until evenly distributed.

Step 5

Form and Fry

Heat a skillet with a little oil. Scoop portions of the mixture and flatten into patties about ½-inch thick. Fry over medium heat for 4-5 minutes per side until golden.

Step 6

Serve

Transfer cooked cutlets to paper towels to absorb excess oil. Serve hot with your favorite side – vegetables, rice, or mashed potatoes.

CHEF'S TIP

Use Fresh Chicken

Chilled chicken breast works best. Cut into ½-inch cubes – this retains texture and juiciness.

Marinating is Key

Let the chicken sit with mayo and egg for 10-15 minutes. This tenderizes the meat. Don't skip this step even if you're in a hurry.

Cheese for the Crust

Use a hard cheese that melts well (e.g., Gouda, Cheddar, or Monterey Jack). Grate on a medium grater – it distributes evenly and creates a golden crust.

Don't Overcook

Pan-fry over medium heat, 4-5 minutes per side, until golden. Overcooking dries out the meat.

SUBSTITUTIONS

Add your taste

Add Onion and Garlic Stir in 1 small finely chopped onion and 2 cloves of garlic (minced) into the marinade for a richer flavor.
Sour Cream Instead of Mayo Replace mayo with 20% sour cream – cutlets will be slightly less caloric and have a milky note.
With Fresh Herbs Mix in 1 oz (30 g) of chopped fresh herbs (dill, parsley, cilantro) for freshness and aroma.
Bake in the Oven If you prefer not to fry, place patties on a parchment-lined baking sheet and bake at 200°C (400°F) for 20-25 minutes until golden.

HOW TO STORE

How to Store Chicken Cutlets

Cool cooked cutlets to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet without oil or in the oven at 150°C (300°F) for 10 minutes. You can freeze raw formed cutlets (unfried) – thaw in the fridge and fry as usual. Reheat frozen cooked cutlets in the microwave or oven.

GOOD TO KNOW