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Chicken and Zucchini Cutlets
Juicy and tender chopped chicken cutlets with grated zucchini mixed in—perfect for a light lunch or dinner.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Finely chop the chicken breast and mince it with a knife until it reaches a ground meat consistency. This is what makes the cutlets especially juicy, though you can use store-bought chicken mince if you prefer.
Grate the zucchini on a box grater, sprinkle lightly with salt, toss it around, and let it sit for 10 minutes. Then squeeze out all the excess moisture really well.
Combine the chicken and zucchini, add an egg, flour, cornstarch, dried garlic, salt, and black pepper. Mix everything thoroughly until uniform, then refrigerate the mixture for 30 minutes.
Heat a skillet with a modest amount of vegetable oil. Spoon the cutlets onto the skillet and fry them over medium heat for 3–4 minutes on each side until they're golden brown.
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