Chicken Patties

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Servings: 14 patties 4 cups shredded chicken, from 2 large chicken breasts, (16 oz by weight) 2 large eggs 1/3 cup mayonnaise 1/3 cup all-purpose flour 3 Tbsp fresh dill, finely chopped (or 1 Tbsp parsley) 3/4 tsp salt or to taste 1/8 tsp black pepper 1 tsp lemon zest, plus lemon wedges to serve 1 1/3 cups mozzarella cheese, shredded 2 Tbsp olive oil to saute, divided 1 cup Panko bread crumbs

Ingredients

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In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.

Instructions

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Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.

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Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.

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Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.

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As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm. Enjoy!

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