How to Grandma's Comfort Food - Chicken Cutlets.

by Esty Shpigel

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.

Supplies

  • ½ kilograms Ground chicken (~1.1 pound)
  • 2 Eggs
  • 1 Large red potato
  • 1 Medium yellow/white potato
  • ½ Onion
  • Salt & pepper
  • Soda (optional)
  • Oil (for frying)
  • Instructions

    Step 1

    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.

    Step 2

    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.

    Step 3

    In the meantime... chop the onion. I used only 1/2 an onion, but probably should have chopped the whole thing.

    Step 4

    Grate the yellow potato. (You can use Yukon gold, Russet, yellow or white potatoes...)

    Step 5

    Separate the 2 eggs. Set the yolk (y=yellow) aside. I put it with the grated potato.

    Step 6

    Add some salt and pepper to taste. I eyeballed it.

    Step 7

    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.

    Step 8

    The red potato should be done by now. Peel the skin off and mash it with a fork.

    Step 9

    Grab a bowl. You will be putting these ingredients together.

    Step 10

    Place the ground chicken in the bowl, add the grated potato, egg yolk, S&P, mashed potato and chopped onion.

    Step 11

    Mix together.

    Step 12

    Fold in the egg white. Just like you would when adding whipped egg whites to a cake.

    Step 13

    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...)

    Step 14

    Notice how adding the egg white and soda changes the texture of the mixture into a softer and smoother texture.

    Step 15

    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.

    Step 16

    Drop a spoonful of the meat mixture into the hot oil.

    Step 17

    Fill the pan quickly by scooping the mixture with one spoon then using a second spoon to push the mixture into the hot oil.

    Step 18

    When you see a golden color around the cutlet its's time to check if its ready to be flipped.

    Step 19

    Flip the remaining cutlets.

    Step 20

    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.

    Step 21

    The piece I tried needed another minute so I flipped the cutlet one more time.

    Step 22

    Looks ready.

    Step 23

    Take the cutlets out and place on a paper towel to soak the extra oil.

    Step 24

    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.

    Step 25

    Last night I served warm cutlets for dinner. The cutlets pair well with any type of side... Rice, potatoes, pasta, pumpkin mash, cuscus etc...

    Step 26

    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.

    Step 27

    The end. Some of my other guides... If you like comfort food be sure to check out my chicken schnitzel recipe.