These Georgian-style baked chicken cutlets are pan-seared first, then topped with a cheese, mayonnaise and pickle mixture and baked until melted. The two-step cooking keeps the thigh meat juicy. Quick enough for a weeknight and simple for any cook.
At a Glance
- Prep time: 12 min
- Cooking time: 18 min
- Total time: 30 min
- Servings: 2
- Difficulty: Easy
- Best for: an everyday dinner or a quick weeknight meal
- Make ahead: no
- Storage: refrigerator, 2 days
- Serving tip: mashed potatoes, boiled potatoes or a fresh vegetable salad
- Main ingredient: boneless chicken thigh cutlets
Ingredients
For the cutlets
- 2 boneless chicken thigh cutlets
- 1 teaspoon ajika (paste or dry)
- 3 1/2 tablespoons (50 ml) vegetable oil
- Salt, to taste
For the filling
- 3.5 oz (100 g) hard cheese, about 1 cup shredded (Gouda, Swiss or cheddar)
- 2 small dill pickles
- 1 tablespoon mayonnaise
For the coating
- 6 tablespoons (50 g) all-purpose flour
- 2 eggs
For garnish
- Fresh cilantro, to taste
Instructions
- Place the chicken thigh cutlets on a cutting board, cover with plastic wrap and pound gently on both sides with a meat mallet to an even thickness.
- Season the meat with salt on both sides, rub with ajika and set aside for a few minutes while you make the filling.
- Dice the pickles into small cubes and shred the cheese on the large holes of a grater.
- Add the mayonnaise to the cheese and pickles and mix well.
- Set up two shallow bowls for breading: flour in one, and the eggs lightly beaten with a fork in the other.
- Heat the oil in a skillet over medium heat.
- Dredge each cutlet in flour on both sides, then dip it in the beaten eggs.
- Place the cutlets in the hot skillet and cook for about 3 to 4 minutes per side, until golden brown.
- Move the seared cutlets to a baking sheet lined with parchment paper and spread the cheese and pickle mixture evenly on top of each one.
- Bake in an oven preheated to 375°F (190°C) for about 10 minutes, until the cheese melts and starts to turn golden. The chicken is safe at an internal temperature of 165°F (74°C).
- Remove from the oven and sprinkle with chopped fresh cilantro before serving, if you like.
Video Recipe
Tips & Storage
- You can use chicken breasts instead of thigh cutlets. Slice them in half horizontally into thinner cutlets and then pound them.
- If the pickles are very watery, squeeze out the excess juice before adding them to the filling so it stays on the meat.
- Adjust the amount of ajika to your taste; add more for a spicier result.
- Searing first and then baking keeps the meat juicy on the inside.
Frequently Asked Questions (FAQ)
- How long do baked Georgian-style chicken cutlets keep in the fridge? They are best fresh, but keep for 2–3 days in an airtight container in the refrigerator.
- What can I use instead of mayonnaise in the topping? Sour cream or thick Greek yogurt gives a similar creaminess.
- Why are my chicken cutlets dry after baking? Make sure the chicken is not overcooked and stick to the recommended times. Pounding the meat to an even thickness also helps.
- Can I use a different cheese? Yes. Gouda, Edam-style cheese, Swiss or even Parmesan for a stronger flavor all work.
The recipe is based on a version by Цветкова Наталья, adapted by the We Cook With Love team.
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