These chicken cutlets are unbelievably juicy inside, with a crisp, golden breadcrumb coating. Ground chicken, milk-soaked bread, and potato keep them tender, while cilantro and warm spices add fresh, savory flavor. They are a weeknight favorite and a freezer-friendly staple — try them alongside our Chicken Breasts in Creamy Mushroom Sauce and Juicy Chicken Cutlets with Butter.
Ingredients
- 1 kg (2.2 lb) ground chicken
- 2 onions
- 2 potatoes
- Fresh cilantro
- 1 egg
- Salt, pepper, paprika, dried garlic
- 3 slices of white bread
- 100 ml (1/3 cup + 1 tbsp) milk
- Breadcrumbs for coating
- Vegetable oil for frying
Instructions
- Grind everything through a meat grinder (soak the bread in the milk first).
- Shape cutlets, coat in breadcrumbs and fry in oil. They also freeze beautifully — a perfect make-ahead staple.
Tips
- Do not overcook the cutlets; fry until golden and just cooked through, then rest briefly before serving.
- Freeze shaped, uncooked cutlets in a single layer, then bag them for quick weeknight dinners.
- Keep the oil at medium heat so the coating crisps without burning. For more chicken cooking guidance, see Serious Eats.
Nutrition: Per 100 g: 126 kcal, protein 11 g, fat 7 g, carbs 5 g.