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How to Grandma's Comfort Food - Chicken Cutlets.
My grandma used to make THE BEST chicken cutlets I have ever tasted. Last night I tried out grandma's recipe and my cutlets came out SOOOO GOOD. Not as good as grandma's but pretty darn close.
The ingredients: Onion, large red potato, medium yellow potato ( I only had mini yellow potatoes at home so I used that instead), 1/2 kilo (~1.1 lbs) ground chicken (or minced breast), S&P and oil.
Cook the potato. Since it is just 1 potato consider cooking it in the microwave. I have a potato sensor setting but I also timed it for those who don't. About 11-12 minutes on high.
In the meantime... chop the onion. I used only 1/2 an onion, but probably should have chopped the whole thing.
Grate the yellow potato. (You can use Yukon gold, Russet, yellow or white potatoes...)
Separate the 2 eggs. Set the yolk (y=yellow) aside. I put it with the grated potato.
Add some salt and pepper to taste. I eyeballed it.
Now to grandmas's secret... Beat the egg whites and set aside. Yes you read it correctly and no it's not a wrong photo.
The red potato should be done by now. Peel the skin off and mash it with a fork.
Grab a bowl. You will be putting these ingredients together.
Place the ground chicken in the bowl, add the grated potato, egg yolk, S&P, mashed potato and chopped onion.
Fold in the egg white. Just like you would when adding whipped egg whites to a cake.
This step was not in grandma's recipe, but I use it with my own chicken and veal cutlet recipe... so I figured it cannot hurt. Add about 1/4 cup of soda (Perrier, San Pellegrino, soda-stream etc...)
Notice how adding the egg white and soda changes the texture of the mixture into a softer and smoother texture.
It's frying time... Place a frying pan on the stove and set the heat to medium, medium-high. Pour enough oil in a frying pan for the cutlets to swim in and wait for the oil to warm up.
Drop a spoonful of the meat mixture into the hot oil.
Fill the pan quickly by scooping the mixture with one spoon then using a second spoon to push the mixture into the hot oil.
When you see a golden color around the cutlet its's time to check if its ready to be flipped.
Flip the remaining cutlets.
Taste one. The onion should be soft and the chicken and grated potato fully cooked. This is also the time to make adjustments to the remaining meat mixture. Add S&P if necessary or add other spices.
The piece I tried needed another minute so I flipped the cutlet one more time.
Take the cutlets out and place on a paper towel to soak the extra oil.
Transfer the 'Grandma approved' cutlets into a serving plate and enjoy. No need to resist any temptations. Try one or two before dinner is served.
Last night I served warm cutlets for dinner. The cutlets pair well with any type of side... Rice, potatoes, pasta, pumpkin mash, cuscus etc...
You can also serve the cutlets as warm or cold appetizers with Dijon and pickles. My kids love snacking on cold cutlets after they've been chilled in the fridge for 24h.
The end. Some of my other guides... If you like comfort food be sure to check out my chicken schnitzel recipe.
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