Creamy Minced Chicken Breast Creamy Cutlets
Chicken breast is cheaper than thigh meat
but it tends to be dry and flavorless, so I tried out this dish to make it delicious.
Coat your hands with a little oil so that they're easier to shape.
I used 280 g of chicken breast and thick slice of bread (approx. 2.5 cm). But you can substitute with fresh panko (not dried, as it'll soaks up too much cream). I used non-dairy heavy cream. Recipe by Kuushinsai
Creamy Minced Chicken Breast Creamy Cutlets
Chicken breast is cheaper than thigh meat
but it tends to be dry and flavorless, so I tried out this dish to make it delicious.
Coat your hands with a little oil so that they're easier to shape.
I used 280 g of chicken breast and thick slice of bread (approx. 2.5 cm). But you can substitute with fresh panko (not dried, as it'll soaks up too much cream). I used non-dairy heavy cream. Recipe by Kuushinsai
Cooking Instructions
- 1
Tear the bread and soak in the heavy cream. Roughly mince the chicken.
- 2
Lightly squeeze the panko from Step 1 and mix with the minced chicken, grated cheese, chicken soup stock powder, salt and pepper, and knead well. Then rest for 20 minutes in the fridge.
- 3
Divide Step 2 into 8 flattened patties. Dip into beaten egg and then coat firmly with panko. Deep fry and, when it has cooked through, it is done. Use the same bowl for beating the eggs as you used for soaking the bread in cream. It'll save time and require less washing to do.
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