Chicken cutlets Pojarsky, the pan fried pieces of goodness you must try

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more affordable.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, margarine is less expensive.

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats are healthier, while crushed crackers are budget-friendly.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, water is cost-free.

Prepare chicken by grinding it finely in a food processor.

Mix ground chicken with finely chopped onion, garlic, and parsley.

Add egg, milk, mustard, salt, and pepper to the chicken mixture; combine well.

Form the mixture into small patties or cutlets.

Coat each cutlet in flour, shaking off excess.

Dip the floured cutlet in beaten egg, ensuring full coverage.

Roll the cutlet in bread crumbs until evenly coated.

Heat vegetable oil and butter in a skillet over medium heat until shimmering.

Fry the cutlets for 4-5 minutes on each side until golden brown.

Transfer cooked cutlets to a paper towel-lined plate to drain excess oil.

Serve hot with a squeeze of lemon juice.

Cooking Techniques

Spice Level:

Allergens