Forget dry chicken. These tender papal cutlets (chicken and cheese fritters) are the perfect rescue for a quick, filling lunch. No pounding of the meat is needed, and they disappear from the plate in a flash.
At a glance:
- Prep time: 15 min | Frying time: 20 min | Total: 35 min
- Servings: 4 (about 20–25 small fritters) | Difficulty: Easy
- Great for: a quick weekend lunch, serving guests
- Make ahead: yes, the mixture can rest in the fridge overnight
- Storage: airtight container in the fridge (2 days)
- Serving tip: with mashed potatoes and a fresh salad
Ingredients
(US measures, with metric in brackets)
- 1.75 lb (800 g) boneless, skinless chicken breast
- 2 medium onions
- neutral oil, for frying
- 1 teaspoon chicken seasoning (poultry seasoning blend)
- 5 large eggs
- 5 tablespoons mayonnaise
- 5 tablespoons potato starch, cornstarch also works
- 3 cups (300 g) shredded cheese, ideally a mix of mozzarella and cheddar
- salt, to taste
- ground black pepper, to taste
Instructions
- Finely dice the onions and sauté them in a pan with a little oil until golden. Let them cool completely so the eggs in the mixture do not curdle too early.
- Cut the chicken breasts into very small pieces. Toss them in a bowl with the chicken seasoning and let sit for a while.
- In a larger bowl, whisk the eggs, mayonnaise, potato starch, salt and ground black pepper. Whisk until you have a smooth batter without lumps.
- Add the shredded cheese and the cooled sautéed onions to the chicken. Pour the egg and mayonnaise mixture over everything and mix thoroughly.
- Heat oil in a skillet over medium heat so the chicken cooks through inside and the fritters do not burn. Using a tablespoon, shape small fritters and fry on both sides until golden and crisp. The chicken must be cooked through to an internal temperature of 165°F (74°C).
- Transfer the finished fritters to a plate lined with a paper towel, which soaks up the excess fat right away.
Video Recipe
Tips and Storage
- If you do not have cheddar on hand, plain Edam or Gouda also works well.
- You can mix the batter in the evening and let it rest in the fridge, so the flavors blend by the next day.
- Reheat them in the oven or an air fryer so the fritters keep their crispness.
Variations
- Spicy version: For lovers of hotter food, add a finely chopped chili pepper or a little hot paprika to the mixture.
- With mushrooms: Sautéed onion tastes fantastic if you add a handful of finely chopped button mushrooms to it before the end.
Frequently Asked Questions (FAQ)
- Can I replace the mayonnaise in the recipe? Yes, for a lighter version you can replace the mayonnaise with thick plain yogurt or sour cream. Keep in mind that mayonnaise gives the meat the most tenderness.
- Can I bake these fritters in the oven? Of course. Line a baking sheet with parchment paper, brush it lightly with oil and bake the fritters at 400°F (200°C) for about 20 minutes. Turn them halfway through baking.
Enjoy!
The recipe is based on a version by Obżarciuch, adapted by the We Cook With Love team.
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