Author: @benglevy1969 Serves: 3-5 Time: 30′
1-1/2 lbs chicken breast
2 large Eggs
1/3 cup mayonnaise
1/3 cup Flour or cornstarch
1-1/3 cup shredded mozarella cheese
1-1/2 tbsp chopped fresh dill
1/2 tsp salt
1/8 tsp pepper
2 Tbsp oil
Ingredients: for Aioli Dip (optional)
1/3 cup Mayonnaise
1 garlic clove pressed
1/2 tbsp lemon juice
Pinch of salt & pepper
1. Using a sharp knife, dice chicken into 1/3″ thick pieces and place them in a large mixing bowl.
Tip: If chicken breast is partially frozen, it will be a little bit easier to slice.
2. Into the mixing bowl, add remaining batter ingredients: 2 eggs, 1/3 cup mayonnaise, 1/3 cup flour, 1 1/3 cups shredded mozzarella, 1 1/2 Tbsp dill, 1/2 tsp salt and 1/8 tsp black pepper, or season to taste. Stir the mixture until well combined, cover with plastic wrap and refrigerate 2 hours or overnight.
3. Heat a large non-stick pan over medium heat and add 2 Tbsp oil. When oil is hot, add the chicken mixture a heaping tablespoon at a time. Slightly flatten out the tops with the back of your spoon and sauté uncovered 3-4 min on the first side, then flip and saute 3 min on the second side or until outsides are golden brown and chicken is fully cooked through. Repeat with remaining fritters adding more oil as needed.
4. To make the aioli (if using), combine all ingredients in a small bowl or measuring cup and stir together until smooth.
*To test for doneness, cut a fritter in half and the chicken should be completely white inside. If your chicken patty is browning too fast, adjust your heat down.
A simple tweak to the famous chicken Schnitzel.
This simple chicken recipe tested for kids & adults alike.