These juicy chicken cutlets hide a delicious secret: a melting cube of cold butter at the center that keeps every bite tender and rich. Golden on the outside and buttery inside, they are classic comfort food — serve them with mashed potatoes, as suggested, or alongside Chicken Cordon Bleu and Crispy Oven-Baked Breaded Chicken.
Ingredients
- 500 g (1.1 lb) chicken breast
- 1 onion
- 1 egg
- 3 tbsp breadcrumbs (+ more for coating)
- Spices to taste
- Cold butter, cut into small cubes
Instructions
- Grind the chicken and onion together.
- Add the breadcrumbs, spices, and egg. Mix and rest the mince 20-30 minutes.
- Form patties, tucking a cube of cold butter into the center of each. Coat in breadcrumbs.
- Pan-fry on both sides until deeply golden.
- Serve with mashed potatoes.
Tips
- Keep the butter cold until the last moment so it melts inside the cutlet, not into the pan.
- Resting the mince helps the patties hold their shape; for another chicken classic, try Chicken Meatballs with Creamy Mushroom Filling and check USDA guidance for cooking poultry safely.
- Fry in batches so the pan stays hot and the coating turns deeply golden.
Nutrition: per 100 g: 157 kcal, protein 4 g, fat 6 g, carbs 7 g.