These juicy chicken cutlets stay tender inside and turn beautifully golden outside, thanks to finely grated carrot and cabbage folded right into the mix. They are quick, budget-friendly and packed with protein, making them a perfect weeknight dinner for the whole family. If you love easy chicken suppers, try our Creamy Chicken and Potato Bake or Baked Chicken Thighs with Onion and Mustard next.
Ingredients
- 150 g carrots (about 2 medium)
- 150 g cabbage
- 450 g ground meat (chicken, turkey, or pork)
- 1 egg
- 150 g breadcrumbs
- Salt and black pepper to taste
Instructions
- Grate the carrot and cabbage finely.
- Mix with the ground meat and egg, then season with salt and pepper.
- Shape into small patties and coat each in breadcrumbs.
- Fry in a lightly oiled skillet until golden brown on both sides.
Tips
- Grate the vegetables as finely as you can so the cutlets hold together and stay juicy.
- Cook over medium heat so the coating turns golden without drying out the center, and check safe cooking guidance from the U.S. Department of Agriculture.
- Serve with a crisp salad or mashed potatoes, and for another quick chicken idea try our Chicken Fried Rice with Vegetables or browse Allrecipes for more inspiration.
Nutrition (per 100 g): 123 kcal, protein 20 g, fat 4 g, carbs 1 g.