Easy Chicken Patties / Cutlets

These Chicken Patties are so delicious, you have got to give them a try! Crispy on the outside, and creamy on the inside – they are loaded with flavour and easy to prepare. I hope you give these Chicken Patties a try because I am sure you are going to love them!

Ingredients

• 3 (750 grams) Chicken Breast

• ⅓ cup (45 grams) Red Bell Pepper

• 1 Green Chili, finely chopped

• 1 tbsp Lemon Juice

• 3 (40 grams) Green Onions

• 3 tbsp Cilantro, finely chopped (or Parsley) 

• ⅛ tsp Pepper, freshly cracked

• 1⅓ cups (120 grams) Mozzarella Cheese, shredded

For the Bechamel Sauce

• 2 tbsp (28 grams) Butter, unsalted

• 2-3 Garlic Cloves, finely chopped

• ¼ cup (30 grams) All-Purpose Flour 

• ¼ cup Chicken Broth, after boiling the chicken

• 1¼ cup Milk

• Salt to taste

• Black Pepper to taste

• ⅛ tsp Nutmeg

For Coating

• 2 Eggs

• 1 cup All Purpose Flour

• 2 cups Bread Crumbs

• Salt, pinch

• ⅛ Pepper Powder 

• ¼ tsp Garlic Powder

• 1 tsp Chili Powder

• 1 tsp Cilantro, finely chopped (or dehyderated parsley)

For Frying

• ¼  cup Oil, for frying

Method

1. Boil and shred the chicken breast. Keep it aside.

2. In a heated saucepan over medium heat, add the butter and allow it to melt

3. Toss in the garlic and sauté till the garlic flavours the butter

4. Now add the all-purpose flour & mix well for about 30 seconds so that it loses its raw flavour

5. First, add the chicken broth and whisk vigorously till it mixes with the all-purpose flour and forms a paste. If you are using rotisserie chicken to make the patties, you can use all milk instead.

6. Now pour in the milk and start whisking vigorously once again till you get a smooth sauce

7. Season with salt, pepper, and nutmeg, and continue cooking till the sauce turns thick. Take it off the heat and keep it aside to cool.

8. To the bowl with the shredded chicken, add the finely chopped red bell pepper, green onions, green chili, cilantro, freshly squeezed lemon juice, salt, and pepper.

9. Add the shredded cheese and give all the ingredients a mix

10. Now spoon on the bechamel sauce and give it all a good mix so that everything gets well coated with the sauce. Keep it aside to rest while you prepare the workstation for the coating. This time will help the chicken absorb the sauce. 

11. For coating the patties create a work station, in one bowl beat two eggs, in another bow add the all-purpose flour, in the third bowl add the bread crumbs and season it with salt, pepper, garlic powder, chili powder, and finely chopped cilantro or you can use dehydrated parsley as well, give it a good mix.

12. To get equal-sized patties, use a trigger-release ice cream scoop, and start scooping out portions of the patty mixture. Then place it in the all-purpose flour and coat it all around with the flour.  Shake off the excess flour and dunk it in the beaten egg. Use a fork to roll it around in the egg so that it gets coated all around with it, then lift it and shake off the excess egg. Now toss it into the seasoned breadcrumbs and roll it around so it gets well coated with the breadcrumbs. 

13. Place it on a flat work surface and start flattening and shaping the patties. Once you are happy with the shape, keep it aside and continue forming the patties till you have finished making all of them.

14. For frying the patties, heat cooking oil in a heavy-bottomed skillet over medium heat. Once the oil is hot, fry the patties in batches of four till they turn golden on both sides.

15. Once golden, lift them up, shake off excess oil, and place them on a wire rack. This will help to keep the outer coating crispy.

16. Serve with some salad and tomato ketchup!