Chicken cutlets with zucchini
Zucchini is one of my favourite seasonal vegetables. Although I opt for it all year round, it reigns supreme in my kitchen in the summer. This versatile vegetable works great in many recipes – from soups, salads and slaws to flour dishes, when fried, baked or stewed. Zucchini tastes delicious both raw and coated. I often combine it with vegetables, meat and even fish.
One of the popular dishes in my house is juicy inside, flavourful and crispy outside chicken and zucchini cutlets. This quick and easy chicken dish is perfect for dinner, lunch or party snacks.
I start making zucchini and minced chicken cutlets by soaking wheat rolls, grating zucchini and carefully squeezing out excess liquid from both. Then I mix all the ingredients, then spoon out the mixture into hot oil to form small cutlets, which I fry until golden brown on both sides. It only takes 30 minutes!
These chicken cutlets with zucchini taste great with a light vegetable salad, mashed potatoes or rice. Served as a snack, they go great with sauces such as garlic, chilli, cheese or classic thousand island.
Without a doubt, they are an ideal option for a quick weekday dinner that impresses with their taste and simplicity of preparation.
Find me on Instagram: mecooksblog and Facebook: MeCooksblog
Ingredients for chicken cutlets with zucchini.
- 450 g minced poultry
- 400 g zucchini
- 1 roll (70 g)
- 20 g all-purpose flour
- 2 large eggs
- 1 teaspoon of salt
- 2 cloves of garlic
- 1/2 teaspoon of black pepper
- 1 teaspoon of sweet paprika powder
- 1/2 teaspoon of spicy paprika powder
- vegetable oil for frying
How to make chicken cutlets with zucchini.
Place a wheat roll in a bowl, pour water over it and leave to soak for 10 minutes. After that, squeeze the excess water out thoroughly. Grate the zucchini on a grater with large holes, then squeeze out the excess juice thoroughly. This is important so that the zucchini and minced meat cutlets are not too loose.
Place the squeezed zucchini and soaked roll in a large bowl. Add the minced chicken or turkey, eggs, pressed garlic, wheat flour, salt, pepper, sweet and hot paprika. Mix all ingredients thoroughly with your hand until a uniform mass is formed.
Pour a generous amount of oil into a frying pan, heat it, and when hot, use an ice cream scoop or a large tablespoon to scoop out portions of the vegetable and meat mixture. Fry the zucchini and minced meat cutlets over medium heat for about 10 minutes, flipping them halfway through so they brown evenly.
After frying, place the zucchini and minced meat cutlets on a plate lined with paper towel to drain excess oil.
Good to know when making chicken cutlets with zucchini.
To fry the cutlets, you can use vegetable oil, such as rapeseed or sunflower.
The weight of zucchini in the ingredient list is with the skin.
Do you like zucchini dishes? If so, try our recipe for Zucchini scarpaccia.
