Chicken Potato Cutlets: Diced Chicken, Grated Potato and Onion Stay Juicy – No Breading, All in One Bowl

Looking for a quick, easy way to cook chicken without the hassle of breading? You’ll love these chopped chicken cutlets with potato and onion for how juicy they are and how simple they are to make. Just mix everything in one bowl and fry until crisp.

At a Glance:

• Prep time: 15 min | Cooking time: 15 min | Total: 30 min
• Servings: 4 | Difficulty: Easy
• Great for: a quick lunch or dinner
• Make ahead: not recommended, as the grated potato can darken and release a lot of water
• Storage: in an airtight container in the fridge for up to 2 days
• Serving tip: with mashed potatoes, boiled potatoes, or a fresh salad
• Main ingredients: chicken breast and potatoes

Ingredients

Instructions

1. Trim the chicken breasts well and cut them into very small cubes. Transfer them to a large, deep bowl.
2. Peel the raw potatoes and grate them on the fine side of a box grater directly over the meat. Peel the onion and grate it on the coarser side, which makes the meat juicier.
3. Add the sour cream, eggs, salt, black pepper, sweet paprika, and pressed or finely grated garlic to the mixture.
4. Add the flour and stir everything well with a wooden spoon until you have a uniform, compact mixture.
5. Heat the vegetable oil in a skillet over medium heat. With a spoon, scoop up small mounds of the meat mixture and shape them into neat cutlets or patties right in the pan.
6. Fry for about 4 to 5 minutes per side, until golden. Make sure the chicken and potatoes are cooked through inside; the center should reach 165°F (74°C).

Video Recipe

Tips and Storage

• If the grated potatoes are very watery, gently squeeze out the excess juice before adding them to the meat. This keeps the mixture from getting too runny and the patties from falling apart in the pan.
• Don’t chop the onion with a knife. Grating it on the coarser side is what gives the patties their special juiciness and helps the flavor blend with the meat.
• After frying, place the patties on a paper towel to absorb excess fat.

Variations

• Cheese version: Instead of the potatoes and onion, you can add 3 oz (80 g) of coarsely grated hard cheese (about 3/4 cup) to the meat mixture. This gives a different, very creamy flavor.

Frequently Asked Questions (FAQ)

• How long do these breadless chicken cutlets keep in the fridge? Store cooled cutlets in an airtight container in the fridge for 2–3 days at most.
• What can I use instead of raw potato in this chicken cutlet recipe? Instead of raw potato, you can use finely grated cooked potato or a little dry breadcrumbs for the same binding effect.
• Why are my chicken cutlets dry after frying? It may be from frying too long or at too low an oil temperature, which makes the juices leak out slowly.
• Can I make this mixture ahead of time? It’s best to fry it right after mixing, because the raw potato darkens and releases liquid. If needed, you can refrigerate the mixture and use it within 24 hours.

The recipe is based on a version by Мой Дастархан Вкусно и Быстро, adapted by the We Cook With Love team.