Ingredients:

• 500g chicken fillet
• 1 onion
• 1 egg
• 1 tablespoon flour
• Salt to taste
• Black pepper to taste
• Oil for frying (vegetable oil or olive oil)

Steps to Make It:

1. Prepare the Chicken and Onion:
   • Start by cutting the chicken fillet into small cubes, approximately 1/2 inch in size. This helps the cutlets cook evenly and ensures that they hold their shape.
   • Peel and finely chop the onion. The onion adds moisture and flavor to the cutlets, so make sure to dice it into small, even pieces.
2. Mix the Ingredients:
   • In a large mixing bowl, combine the chopped chicken and onions.
   • Add the egg, flour, salt, and black pepper. The egg helps bind the ingredients together, while the flour adds a bit of structure. You can adjust the seasoning to your taste preference.
   • Using a spoon or your hands, mix everything thoroughly until the ingredients are well combined. The mixture will be slightly sticky, but that’s what gives the cutlets their juicy texture.
3. Shape the Cutlets:
   • Wet your hands with a little water to prevent the mixture from sticking to your fingers.
   • Take a portion of the chicken mixture and shape it into small patties or cutlets. Aim for each cutlet to be about the size of the palm of your hand, approximately 1/2 inch thick. This size ensures that they cook through evenly without drying out.
4. Fry the Cutlets:
   • Heat a few tablespoons of oil in a large frying pan over medium heat. You want the oil to be hot but not smoking.
   • Place the formed cutlets into the pan, making sure not to overcrowd them. Fry the cutlets for 3-4 minutes on each side, or until golden brown and fully cooked. The internal temperature should reach 75°C (165°F) if you’re using a meat thermometer.
   • If needed, fry the cutlets in batches and add more oil as required.
5. Serve:
   • Once the cutlets are golden and crispy on the outside, remove them from the pan and let them rest on a paper towel to absorb any excess oil.
   • Serve the chopped chicken cutlets hot with your favorite sides, such as mashed potatoes, rice, or a fresh salad.

Nutrition Facts (Approximate per serving):

• Calories: 180 kcal
• Protein: 22g
• Carbohydrates: 3g
• Fat: 8g
• Fiber: 0.5g
• Sodium: 200mg
• Vitamin A: 50 IU
• Iron: 1.2mg

Frequently Asked Questions (FAQs):

1. Can I use ground chicken instead of chopped chicken? Yes, you can use ground chicken instead of chopping the chicken fillet. However, chopped chicken gives the cutlets a different texture, with more bite and juiciness. Ground chicken will result in a smoother, more uniform texture.
2. Can I add other ingredients to the mixture? Absolutely! You can add herbs like parsley or cilantro, grated garlic for extra flavor, or even grated vegetables like carrots or zucchini to make the cutlets more nutritious.
3. How do I know when the cutlets are fully cooked? The cutlets are done when they are golden brown on both sides and the internal temperature reaches 75°C (165°F). You can also cut into one of the cutlets to check if the chicken is cooked through and no longer pink inside.
4. Can I bake these cutlets instead of frying them? Yes, you can bake the cutlets for a healthier option. Preheat the oven to 200°C (400°F), place the cutlets on a baking sheet lined with parchment paper, and bake for about 15-20 minutes, flipping halfway through, until they are golden and fully cooked.

Tips for Making the Best Chopped Chicken Cutlets:

1. Use Fresh Chicken:
   • Fresh chicken fillet is key to making juicy cutlets. If possible, avoid using pre-frozen chicken as it may release excess moisture and make the cutlets soggy.
2. Don’t Overcrowd the Pan:
   • When frying the cutlets, leave enough space between them in the pan. Overcrowding can cause the temperature of the oil to drop, resulting in cutlets that are less crispy and take longer to cook.
3. Adjust the Texture:
   • If you find the chicken mixture too wet, you can add a little more flour or breadcrumbs to help bind it. If it’s too dry, try adding a spoonful of mayonnaise or sour cream for extra moisture.
4. Rest Before Serving:
   • Allow the cutlets to rest on a paper towel for a couple of minutes after frying. This helps remove excess oil and gives the cutlets a better texture when you bite into them.
5. Experiment with Spices:
   • While this recipe calls for salt and black pepper, feel free to add other spices like paprika, cumin, or garlic powder to give the cutlets more depth of flavor.

Storage Tips:

• Refrigeration:
  Store any leftover chicken cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a pan over medium heat or use the microwave.
• Freezing:
  These cutlets freeze well! After frying, let them cool completely, then place them in a single layer on a baking sheet and freeze. Once frozen, transfer the cutlets to a freezer-safe container or bag. They can be stored for up to 2 months. To reheat, bake them in the oven at 180°C (350°F) until warmed through.
• Reheating Tips:
  For crispy cutlets, reheat them in a pan or oven rather than in the microwave, which can make them soggy.

Conclusion:

Chopped Chicken Cutlets are a versatile and delicious meal that can be enjoyed by everyone. Their crispy exterior and juicy, tender interior make them a satisfying dish, and their simple preparation makes them ideal for busy weeknights. These cutlets are not only tasty but also highly customizable, allowing you to experiment with different herbs, spices, and vegetables to suit your taste. Plus, they store and freeze well, making them perfect for meal prep or leftovers.

Whether you serve them with a side of mashed potatoes, salad, or in a sandwich, these chopped chicken cutlets will become a go-to recipe in your kitchen. Enjoy cooking and savor the delicious results!