How to fry perfect chicken cutlets with spring greens
Chopped chicken cutlets are a classic, but I sneak in an extra serving of greens in this spring version. They not only taste delicious but also have a bit more nutritional value. The preparation takes just a moment, and with my trick, you can fry them without the greasy oil buildup around the cutlet.
Chopped cutlets are a popular alternative to traditional pork chops. They are made from finely chopped meat, most often chicken, which gives them a delicate texture. The mixture also contains mayonnaise, which, if prepared improperly, can make the dish too greasy. Fortunately, there's a trick to avoid that.
How to fry chopped cutlets so they don't soak up fat
To prevent the cutlets from soaking up fat during frying, I always make sure to heat the pan well. When the mixture hits the pan, it should immediately make that characteristic "sizzling" sound, which causes the surface of the cutlet to quickly set and reduces fat absorption. This is absolutely fundamental and a crucial step because once the dish starts to "drink" the frying oil, it's difficult to salvage. I recommend using a non-stick pan, such as ceramic, Teflon, or titanium, which allows the use of minimal fat. Frying should be done over medium heat and last no longer than 3-4 minutes on each side. After frying, placing the cutlets on a paper towel to absorb excess fat is a good idea.
What herbs work best? The basic and simplest version uses fresh dill or parsley. In spring, however, I like to add another ingredient: wild garlic. It adds character and an exceptional flavor, best enjoyed in season - and it doesn't last long. However, remember to obtain these green leaves legally.
Ingredients (for about 10 cutlets):
- 1.1 lbs of chicken fillet (preferably from the thigh or thigh fillet, as they are juicier),
- 2 eggs,
- 2 tablespoons of mayonnaise,
- 1 heaping tablespoon of potato starch,
- half a bunch of wild garlic,
- 1 flat teaspoon of salt,
- ½ teaspoon of pepper,
- oil for frying (e.g., canola).
Preparation Method:
- Cut the meat into small cubes about 0.2 inches in size and place them in a large bowl.
- Add the eggs, mayonnaise, and potato starch to the meat.
- Finely chop the garlic and add it to the bowl.
- Season the mixture with salt and pepper, then mix thoroughly.
- Set the mixture aside for 10-15 minutes to let the flavors blend.
- Heat a small amount of oil in a pan, just enough to cover the bottom.
- Fry in batches and serve with your favorite sides.
