Spring chicken cutlets: Healthier pan‑fry secrets revealed
Chopped chicken cutlets are a classic dish, but I add an extra serving of greens in this spring version. They not only taste delicious, but also offer a bit more nutritional value. The preparation is swift, and with my trick, you can fry them without ending up with a greasy coating around the cutlet.
Chopped cutlets are a popular alternative to traditional pork chops. They are made from finely chopped meat, most often chicken, which gives them a delicate texture. The mixture also contains mayonnaise, which, if cooked improperly, can make the dish overly greasy. Fortunately, there's a solution to this.
How to fry chopped cutlets so they don't absorb too much fat?
I always ensure the pan is well-heated to prevent the cutlets from absorbing too much fat during frying. When the mixture hits the pan, it should immediately produce a characteristic "sizzling" sound, which causes the surface of the cutlet to set, reducing fat absorption quickly. This step is fundamental and a crucial moment in the process, as it becomes difficult to salvage the dish once it starts absorbing the frying oil. I recommend using a non-stick pan, such as ceramic, Teflon, or titanium, for minimal fat use. Frying should be done over medium heat and last no longer than 3 to 4 minutes on each side. After frying, placing the cutlets on a paper towel is advisable to absorb any excess fat.
Recipe for chopped herb cutlets
Which herbs work best? The simplest version uses fresh dill or parsley. In spring, however, I opt for wild garlic. It adds character and a truly unique flavour, best enjoyed in its peak season - which doesn't last long. However, remember to obtain 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., rapeseed).
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.
- Set the mixture aside for 10 to 15 minutes to allow the ingredients to blend together.
- Heat a small amount of oil in a pan, enough to cover the bottom.
- Fry in batches and serve with your favourite sides.
