Juicy Chicken Cutlets with Onion and Mayonnaise

Juicy chicken cutlets are pan-fried patties made from chopped or minced chicken, onion, garlic, egg, flour and mayonnaise. Sour cream can replace the mayonnaise, while salt and black pepper season the mixture. Chop the chicken finely or mince it so the cutlets hold together, and finely chop the onion and garlic before combining everything. Shape the mixture into medium patties, then cook them in hot oil for about three to four minutes per side until golden and cooked through. The ingredient list keeps the seasoning simple, so the cutlets fit a range of everyday sides. Let the cooked patties rest briefly on a clean plate before serving, and make sure the centre is fully cooked. This recipe is a practical way to turn chicken breast into a quick, savoury main dish.

Juicy Chicken Cutlets

Pan-fried chicken cutlets made from minced chicken, onion, garlic, egg, flour and mayonnaise.

Helpful tips

• Chop or mince the chicken into even pieces so the cutlets cook consistently.
• Finely chop the onion and garlic so they mix evenly into the chicken.
• Shape medium-sized cutlets with similar thickness for more even cooking.
• Cook for about 3 to 4 minutes per side and check that the centre is fully cooked.

Serving ideas

• Serve with mashed potatoes and a green vegetable.
• Pair with rice or buckwheat.
• Add a crisp salad with cucumber and tomato.
• Offer bread and a simple sauce on the side.

Storage

Refrigerate cooked cutlets promptly in a covered container. Reheat thoroughly and keep cooked cutlets separate from surfaces used for raw chicken.

Food safety

Do not rinse raw chicken. Use clean utensils after handling it and check the centre of each cutlet with a thermometer for 74°C (165°F).

Ingredients and directions

How to tell when it is ready

The cutlets should be golden on both sides and reach 74°C (165°F) in the centre. Their thickness, rather than the clock alone, determines cooking time.

Tips

• Chop or mince the chicken into even pieces so the cutlets cook consistently.
• Finely chop the onion and garlic so they mix evenly into the chicken.
• Shape medium-sized cutlets with similar thickness for more even cooking.
• Cook for about 3 to 4 minutes per side and check that the centre is fully cooked.

Troubleshooting

• If the mixture is too soft to shape, check that the chicken and onion were drained and the listed flour was added.
• If the outside browns before the centre is cooked, lower the heat and continue cooking until the thermometer reaches the target.

Substitutions

• Finely chopping or mincing the chicken are both in the method; minced chicken makes a more uniform cutlet, while small chopped pieces give more texture.

Serving suggestions

• Serve with mashed potatoes and a green vegetable.
• Pair with rice or buckwheat.
• Add a crisp salad with cucumber and tomato.
• Offer bread and a simple sauce on the side.

Storage

Refrigerate cooked cutlets promptly in a covered container. Reheat thoroughly and keep cooked cutlets separate from surfaces used for raw chicken.

Food safety

Do not rinse raw chicken. Use clean utensils after handling it and check the centre of each cutlet with a thermometer for 74°C (165°F).

Add a little flour if the mixture is too loose to shape.