Cheesy Chicken Cutlets with Herbs

1. 1 Ground chickenpack 500 g ≈ $3.84 135 g
2. 2 Dillpack 50 g ≈ $1.80 5 g
3. 3 Parsleypack 50 g ≈ $1.50 5 g
4. 4 Hard cheesepack 200 g ≈ $2.70 35 g
5. 5 Eggspack 10 pcs ≈ $1.93 1 pcs
6. 6 Breadcrumbs 25 g
7. 7 Mayonnaise 8 g
8. 8 Soy sauce 3 ml
9. 9 Salt 2 g
10. 10 Ground black pepper 1 g
11. 11 Sunflower oil 10 ml

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the dill² and parsley³, then grate the cheese on a fine grater.

2. Mix the ground¹ chicken with the herbs, cheese, 1 egg, mayonnaise, soy sauce, 10 g breadcrumbs, salt, and pepper. Knead for 3 minutes, then refrigerate for 1 hour.

3. Wet your hands and shape the mixture into a 4 cm-thick sausage, then slice into 2 cm-thick cutlets.

4. Roll each cutlet in the remaining breadcrumbs.

5. Heat oil in a skillet and fry the cutlets under a lid over medium heat for 5–6 minutes per side until golden brown.

6. Check for doneness: no pink inside, juices should run clear. Serve warm.

In short

• In the planner this dish is cooked for two days: reheat on day two.