Chicken patties 2 ways

You can either use breast or mince, both have advantages… Breast is succulent and doesn’t run the risk of sticking to the pan, but you have to cut it thin. Mince won’t taste bad overcooked but it can stick pretty badly.
Either way, served with fresh lettuce and some melted cheese on a toasted bun, these things are delicious!

Breast: 

You will need:

  • 2x chicken breast
  • panko crumbs
  • flour
  • 1x egg
  • Sharp knife & chopping board
  • Frying pan with oil, salt and pepper
  • Paprika

Method:

  • Run sink with warm, soapy water
  • Add oil, salt and pepper to frying pan
  • Add flour and paprika to bowl one
  • Whisk egg in bowl two
  • Add crumbs to bowl three
  • Slice along the chicken breast, length-ways, so you get nice thinish slices
  • Dredge in flour, dip in egg, dredge in crumbs, put on plate
  • Wash hands, heat frying pan and cook for about 6 mins each side until cooked through

Mince 

You will need:

  • 400g chicken mince
  • Panko crumbs
  • Flour
  • 2x eggs
  • half a cup of cheese
  • Paprika
  • 3 normal bowls
  • 1 large bowl
  • chopping board and sharp knife
  • Large frying pan with oil, salt and pepper

Method:

  • Run sink with warm soapy water
  • In first normal sized bowl, pour flour and mix in paprika
  • Second bowl whisk one egg
  • third bowl, add crumbs
  • in Large bowl, add grated cheese, 1 cup crumbs, 1 egg and chicken mince
  • mix together and shape four patties, about 2cm thick
  • Dredge each patty in flour, dip in egg, crumb.
  • Wash hands, heap up pan
  • Cook for 6-7 mins each side until cooked through.
    *Be really careful when flipping as they tend to stick more than breast*

For burger toppings or recipes, check out our other burger post and the vegetarian post

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