Can I use a meat grinder instead of chopping?

Yes, but the texture will be smoother and denser, more like classic cutlets.

Why do my cutlets fall apart?

You may need more egg or the mixture wasn't mixed enough. Add an extra egg and mix well.

Can I replace milk with water?

Yes, but milk makes the cutlets more tender and airy. Water gives less noticeable results.

How many cutlets does this make?

From 500g of meat, you'll get about 8-10 medium cutlets, depending on size.

Chopped cutlets

Name: Chopped cutlets
Total time: 15 min
Yield: 2 порции
Cuisine: International
Ingredients: Chicken drumsticks — 500 g; Chicken egg — 110 g; Milk — 30 g; Spice — 5 g; Salt — 2 g

30min

647g

Nutrition per 100g

228

These chopped chicken cutlets are a real find for anyone who loves juicy, flavorful meat. Finely chopped chicken thigh meat, mixed with egg and milk, is pan-fried to golden perfection — tender, moist, and delicious. No flour, no oil, but packed with flavor. A perfect choice for a healthy and satisfying dinner.

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WHAT YOU WILL NEED

From ingredients

5 products

Основа

Chicken drumsticks500 g

Специи

SIMPLE PROCESS

Step by step recipe

The key is chopping the chicken by hand: remove the meat from bones and skin, then chop finely with a knife instead of grinding. Egg and milk bind the mixture, making the cutlets tender. Fry in a non-stick skillet without oil over medium heat until golden on both sides.

Step 1

Prep the Meat

Remove the meat from the bones and skin of the chicken thighs. Chop the fillet into small pieces or mince with a knife into a coarse mixture.

Step 2

Mix the Ingredients

In a bowl, combine the chopped meat, eggs, milk, salt, and spices. Mix thoroughly until well combined.

Step 3

Let the Batter Rest

Cover the bowl and let it sit at room temperature for 10-15 minutes.

Step 4

Heat the Pan

Place a non-stick skillet over medium heat and warm it up (no oil needed).

Step 5

Shape and Fry

Drop spoonfuls of the mixture onto the skillet, shaping them into patties. Fry for 3-4 minutes per side until golden and cooked through.

Step 6

Serve

Transfer the cutlets to a plate and let rest for 2-3 minutes. Serve with your favorite side or fresh vegetables. Enjoy!

CHEF'S TIP

Chop by Hand, Not a Grinder

Chopping with a knife preserves the meat's texture, making the cutlets more flavorful and juicy.

Use Chicken Thighs

Thigh meat is more moist and flavorful than breast. If using breast, add 1 tbsp of oil for moisture.

Let the Mixture Rest

After mixing, let the batter rest for 10-15 minutes at room temperature — the flavors meld better.

Cook Over Medium Heat

Fry for 3-4 minutes per side over medium heat. High heat burns, low heat dries them out.

SUBSTITUTIONS

Add your taste

With Chicken Breast Replace thighs with chicken breast — leaner but slightly drier. Add 1 tbsp of sour cream or oil.
With Onion Add 1 finely chopped onion for extra moisture and flavor.
With Fresh Herbs Fold in chopped dill or parsley for freshness.
Bake in the Oven Shape the cutlets and bake at 200°C (400°F) for 20-25 minutes until golden.

HOW TO STORE

How to Store Chopped Chicken Cutlets

Cool the cutlets, store in a container in the fridge for up to 3 days. Reheat in a dry skillet for 1-2 minutes per side or in the microwave. Freeze raw cutlets — thaw in the fridge and fry as usual.

GOOD TO KNOW