Spring chicken cutlets: Crispy, flavorful, and less greasy
Chopped chicken cutlets are a classic dish, and in this spring version, I include an extra serving of greens. Not only are they delicious, but they also have added nutritional value. The preparation is quick, and with my technique, you can fry them without leaving a greasy coating on the cutlet.
Chopped cutlets are a popular alternative to traditional pork chops. They are made from finely chopped meat, usually chicken, which gives them a delicate texture. The mixture also contains mayonnaise, which, if not cooked properly, can make the dish too greasy. Fortunately, there is a method to prevent that.
How to fry chopped cutlets so they don't soak up fat?
I always ensure the pan is well heated to prevent the cutlets from soaking up fat during frying. When the mixture is placed in the pan, it should emit a characteristic "sizzling" sound, which helps the surface of the cutlet set quickly, thereby reducing fat absorption. This step is crucial, as it's difficult to salvage the dish if it begins to absorb too much oil. I recommend using a non-stick pan, such as a ceramic, Teflon, or titanium pan, which requires minimal fat. Frying should be done over medium heat for no longer than 3–4 minutes on each side. After frying, placing the cutlets on a paper towel to absorb excess fat is a good idea.
Recipe for chopped herb cutlets
Which herbs work best? The simplest version uses fresh dill or parsley. In spring, however, I reach for another ingredient: wild garlic. It adds character and a truly exceptional flavour, best enjoyed in season—but the season doesn't last long. Remember to source these green leaves legally.
Ingredients (for about 10 cutlets):
- 500 grams of chicken fillet (preferably from the thigh or thigh fillet, as they are juicier),
- 2 eggs,
- 2 tablespoons of mayonnaise,
- 1 heaped tablespoon of potato starch,
- half a bunch of wild garlic,
- 1 flat teaspoon of salt,
- ½ teaspoon of pepper,
- oil for frying (e.g., canola).
Preparation Method:
- Cut the meat into small cubes about 0.5 cm in size and place in a large bowl.
- Add the eggs, mayonnaise, and potato starch to the meat.
- Finely chop the garlic and add it to the bowl.
- Season the mixture with salt and pepper, then mix thoroughly.
- Let the mixture sit for 10–15 minutes to allow the ingredients to blend together.
- Heat a small amount of oil in a pan, just enough to cover the surface.
- Fry in batches and serve with your favourite sides.
