← Back to the recipePrint:
RECIPE ONLINEwecookwithlove.com/chopped-chicken-cutlets-potato-onion-no-breading/Scan the code to open the recipe on your phone

Main Dishes

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

Diced chicken breast mixed with grated potato and onion and fried into juicy cutlets, no breading needed.

Prep15 min
Cook15 min
Total30 min
Servings4 servings

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).

Tip: If the grated potatoes are very watery, gently squeeze out the excess juice.Grate the onion on the coarser side for extra juiciness.Drain the fried patties on paper towels. Cook until the center reaches 165°F (74°C).