Description
Crispy golden chicken and veggie cutlets packed with shredded zucchini, carrot, and melted cheese. These juicy patties are pan fried to perfection and finished with parmesan and fresh parsley for a comforting, family friendly meal.
Ingredients
Scale
- 1 pound ground chicken
- 1/2 cup grated carrot
- 1/2 cup finely chopped zucchini, excess moisture squeezed out
- 1/4 cup finely chopped onion
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 cup breadcrumbs, divided
- 2 large eggs
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil, for frying
Instructions
- Heat a large skillet over medium heat and add olive oil.
- In a large mixing bowl, combine ground chicken, grated carrot, zucchini, onion, mozzarella, parmesan, 1/2 cup breadcrumbs, eggs, garlic, parsley, salt, and black pepper. Mix until just combined.
- Place the remaining 1/2 cup breadcrumbs on a plate.
- Form the mixture into 6 equal round patties.
- Coat each patty evenly in the breadcrumbs, pressing lightly so they adhere.
- Place the cutlets in the heated skillet without overcrowding.
- Cook for 4 to 5 minutes per side, until golden brown and cooked through.
- Transfer to a plate lined with paper towels to absorb excess oil.
- Serve warm, garnished with additional parsley and parmesan if desired.
Notes
- Squeeze zucchini thoroughly to prevent soggy cutlets.
- Internal temperature should reach 165 degrees Fahrenheit.
- For a lighter option, bake at 400 degrees Fahrenheit for about 20 minutes, flipping halfway through.
Nutrition
- Serving Size: 1 cutlet
- Calories: 320
- Sugar: 3g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 115mg