Chicken Kotlety for Children
If you’ve ever struggled to get a picky little one to clean their plate, these tender chicken cutlets just might become your new secret weapon. Soft, juicy, and packed with melty processed cheese and fresh herbs, they’re sized perfectly for tiny fingers but every bit as crave-worthy for the grown-ups at the table. You make the filling in a single bowl, shape little patties, and pan-fry them to a golden crust. The result is a homey, comforting dish that feels like a hug on a weeknight.
In Ukrainian home kitchens, kotlety are an everyday staple, the kind of dish a grandmother makes without ever glancing at a recipe. Born from a thrifty tradition of stretching ground meat with eggs, bread, and whatever is on hand, the humble cutlet became a beloved comfort food across the region. This “for the kids” version softens the classic with creamy processed cheese folded right into the meat, a clever trick that keeps the patties impossibly moist and mild enough for younger palates while still delivering plenty of savory flavor.
The real key to keeping these cutlets juicy is to not overcook them. Because chicken breast is lean, a hot pan and a watchful eye go a long way. Grinding the chicken together with the cheese and herbs means the flavor is distributed evenly and the cheese practically disappears into the meat, melting as it cooks. Wet hands make shaping the sticky filling far easier, and a thorough roll in breadcrumbs gives you that satisfying crisp shell.
Tips & Substitutions
- No food grinder? Pulse the chicken, cheese, herbs, and garlic in a food processor until evenly combined, or use store-bought ground chicken and finely mince the add-ins.
- Swap the processed cheese for cream cheese or a mild shredded cheddar for a similar creamy effect.
- Use sour cream in place of mayonnaise for a lighter, tangier filling.
- For a gluten-free version, roll the patties in crushed cornflakes or gluten-free breadcrumbs.
- Dill, parsley, or a mix of both work beautifully; chives can stand in for the green onion.
- Make a double batch and freeze the shaped raw patties between sheets of parchment for a quick future meal.
Serve these warm alongside mashed potatoes, buttery rice, or a simple cucumber-and-tomato salad. A dollop of sour cream on the side never hurts. Leftovers keep well in an airtight container in the fridge for up to three days and reheat gently in a covered skillet or a low oven to keep them tender. They’re also wonderful cold, tucked into a lunchbox the next day. However you serve them, these little cutlets are sure to disappear fast.
Part of Ukrainian cuisine — 301 more recipes in the section.
You might also like
Ingredients
Instructions
Put the chicken fillet, processed cheese, fresh herbs, garlic, and green onion through a meat grinder. This blends everything evenly and lets the cheese work its way through the meat, making it tender.
Mix everything together well, then add the raw egg and the mayonnaise (or sour cream). Season with salt and pepper to taste and knead the mixture again by hand until it is smooth and slightly sticky.
With damp hands, shape small cutlets, just the right size for little fingers to hold. Roll each one in breadcrumbs to coat all sides.
Fry the cutlets in a well-heated, oiled skillet over medium heat until golden brown on both sides. If you like, cover with a lid for a couple of minutes afterward so they cook through in the center.
Reviews
There are no reviews yet.