These juicy Chicken and Broccoli Cutlets are a weeknight win: high in protein, kid-friendly, and sneaky with vegetables. Finely chopped broccoli keeps every bite tender, while a quick steam at the end guarantees they cook through without drying out. For more chicken-and-broccoli dinners, try our Chicken and Broccoli Bake with Bechamel Sauce and our High-Protein Chicken and Broccoli Bake, and find more cutlet techniques at Serious Eats.
Ingredients
- 800 g (1.75 lb) ground chicken thigh
- 150-200 g (5-7 oz) broccoli, very finely chopped
- 1/2 onion, very finely diced
- 1 egg
- 2-3 garlic cloves, minced
- Salt and pepper to taste
Instructions
- Dice half an onion very finely (you can lightly saute it, but here it is used raw).
- Crush the garlic with the flat of a knife and chop very fine.
- Chop the broccoli very finely, using mostly the florets.
- In a deep bowl, combine the ground chicken, broccoli, onion, garlic, egg, salt, and pepper. Knead well by hand.
- Shape small cutlets and pan-fry on both sides until browned.
- Pour in a splash of hot water, cover with a lid, and steam on low until cooked through.
- Serve with mashed potatoes — the author swears by it.
Tips
- Chop the broccoli as finely as possible so the cutlets hold together and stay tender.
- Wet your hands before shaping to keep the mixture from sticking.
- Do not skip the final steam — it finishes the centers while keeping the cutlets juicy.
Nutrition: per 100 g: 125 kcal, protein 14.4 g, fat 4.6 g, carbs 6.1 g