Chopped Chicken Zhabky Cutlets with Cheese
Small pan-fried cutlets of chopped chicken, onion, cheese and herbs, cooked through and served hot.
Zhabky are small chopped chicken cutlets with a slightly playful name. There is no frog in the recipe: pieces of chicken breast are bound with egg, grated cheese, onion and a little starch or flour, then spooned into the pan. Chop the chicken evenly so each cutlet cooks at the same rate, and mix just enough for the ingredients to hold together. A moderate frying temperature browns the outside without leaving raw chicken in the middle. After turning, cover the pan briefly and check the center with a thermometer. It must reach 74°C (165°F), even if the outside is already golden. Fresh dill or parsley lifts the rich mixture. Serve the cutlets straight from the pan with potatoes or a crisp salad.
Helpful tips
- Cut chicken into even small pieces.
- Avoid rinsing raw chicken.
- Make cutlets similar in thickness.
- Check 74°C (165°F) in the center rather than judging by color.
Serving ideas
- Serve with mashed potatoes.
- Pair with a cucumber salad.
- Add a spoon of yogurt sauce.
- Offer alongside cooked buckwheat.
Food safety
Use separate raw-poultry equipment, wash hands, avoid rinsing chicken and cook each cutlet to 74°C (165°F).
Storage
Refrigerate cooked cutlets promptly for up to 3 days; reheat thoroughly.
Ingredients and directions
Recipe card
Chopped Chicken Zhabky Cutlets with Cheese
Equipment: Cutting board, mixing bowl, skillet, food thermometer
Ingredients
Main ingredients
Instructions
Chop the chicken
Pat chicken dry with paper towels; do not rinse. Cut into roughly 5 mm pieces on a board reserved for raw poultry.
Make the mixture
Finely chop onion. Combine with chicken, egg, grated cheese, starch, sour cream, salt, pepper and herbs.
Portion
Heat oil over medium heat. Drop spoonfuls into the pan and flatten to evenly sized small cutlets.
Fry and finish
Fry about 3–4 minutes per side until golden. Cover briefly and continue until the thickest center reads 74°C (165°F) on a food thermometer; batches may take longer.
Serve
Transfer cooked cutlets to a clean plate and serve hot.
Frequently asked questions
Why are these called zhаbky?
It is a colloquial name for the small chopped cutlets; the recipe contains chicken and no frog.
How should I store chopped chicken zhabky cutlets with cheese?
Refrigerate cooked cutlets promptly for up to 3 days; reheat thoroughly.
How to tell when it is ready
The thickest cutlet center reaches 74°C (165°F).
Tips
- Cut chicken into even small pieces.
- Avoid rinsing raw chicken.
- Make cutlets similar in thickness.
- Check 74°C (165°F) in the center rather than judging by color.
Troubleshooting
- Cut chicken into even small pieces.
- Avoid rinsing raw chicken.
Serving suggestions
- Serve with mashed potatoes.
- Pair with a cucumber salad.
- Add a spoon of yogurt sauce.
- Offer alongside cooked buckwheat.
Make ahead
Prepare ingredients ahead and observe the stated chilling, resting or rising time.
Storage
Refrigerate cooked cutlets promptly for up to 3 days; reheat thoroughly.
Food safety
Use separate raw-poultry equipment, wash hands, avoid rinsing chicken and cook each cutlet to 74°C (165°F).
Frequently asked questions
Why are these called zhаbky?
It is a colloquial name for the small chopped cutlets; the recipe contains chicken and no frog.
How should I store chopped chicken zhabky cutlets with cheese?
Refrigerate cooked cutlets promptly for up to 3 days; reheat thoroughly.
Serve chopped chicken zhabky cutlets with cheese according to the doneness and storage notes.
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