Chicken and Vegetable Cutlets

These golden chicken and vegetable cutlets are everything a weeknight dinner should be: juicy, crisp at the edges, and packed with grated carrot, zucchini and fresh dill. They come together in one bowl and fry up in minutes, and served with fluffy buckwheat they make a wholesome, family-friendly meal everyone will ask for again.

Ingredients

• 600 g chicken or turkey fillet
• 200 g carrots
• 200 g zucchini
• Fresh dill, chopped
• 2 eggs
• 2 tbsp sour cream
• 2 tbsp flour
• Salt and dried garlic to taste

Instructions

1. Mince the fillet. Grate the carrot and zucchini and squeeze out excess liquid.
2. Add the dill, eggs, sour cream, flour, salt, and dried garlic. Mix well and rest 10 minutes.
3. Fry the shaped cutlets in an oiled skillet over medium heat until golden on both sides.
4. Serve with buckwheat: rinse, cover with water 2 cm above the grain, bring to a boil, salt, turn off the heat, cover, and rest 30 minutes.

Tips

• Squeeze the grated zucchini and carrot really well — excess liquid will make the cutlets fall apart in the pan.
• Let the mixture rest for 10 minutes so the flour binds everything together.
• Do not overcrowd the skillet; fry in batches so the cutlets turn crisp and golden instead of steaming.

If you love easy chicken dinners, try our Chicken Patties with Tomato and Cheese or the Healthy Chicken and Broccoli Oven Bake. For more inspiration on juicy, evenly cooked chicken, the guides at Serious Eats are a great place to start.

Nutrition (per 100 g): 156 kcal, protein 11 g, fat 9 g, carbs 5 g.