These chicken cutlets stay remarkably juicy thanks to sautéed carrot, celery and onion folded right into the mince. They fry up golden and crisp on the outside while staying tender inside — the kind of dinner everyone asks for again. Serve them with mashed potatoes, rice or a fresh salad. If you enjoy chicken dinners, our Honey BBQ Chicken Wings make a great next cook.
Ingredients
- 2 kg chicken fillet
- 2 carrots, finely grated
- 2-3 celery stalks, diced
- 2-3 onions, finely chopped or blended
- 3-4 tbsp breadcrumbs
- 200 g butter
- Salt and black pepper
- Vegetable oil for frying
Instructions
- Grate the carrots finely. Dice the celery. Chop the onions finely or blitz in a blender.
- Melt the butter in a skillet and sauté the onion and celery until soft and the moisture stops actively evaporating.
- Add the carrot, cook until soft, season with salt and pepper, and cool completely.
- Grind the chicken through a coarse plate.
- Combine the meat with the cooled vegetables and breadcrumbs; mix 3-5 minutes until slightly tacky.
- If needed, add 2-3 tbsp cold water and slap the mixture against the bowl.
- Form cutlets and fry in vegetable oil until golden on both sides.
Tips
- Cool the vegetables completely before mixing them into the mince, or the mixture will turn soft.
- Mix the mince for a few minutes until it feels slightly tacky — that is what keeps the cutlets juicy and holds them together. Check the USDA guidelines for safe chicken cooking temperatures.
- Fry in batches and do not crowd the pan, so the cutlets brown instead of steaming. For another chicken favourite, try our Chicken Schnitzels with Tomato-Cheese Topping.
Nutrition
Per 100 g: 156 kcal, protein 11 g, fat 9 g, carbs 5 g.