Ingredients
2 pounds ground chicken
1 large zucchini, grated (don't peel)
2 medium carrots, grated
1 small onion, finely chopped
1 egg, lightly beaten
1 Tablespoon mayonnaise
Salt and pepper to taste
1 cup bread crumbs
1/4 cup cornmeal
1/4 cup sesame seeds
sunflower oil for sauteing
Cooking time: 60 Serving: 4-6 people
I love to cram as many veggies into this chicken cutlets recipe as possible! I usually double this recipe so there are tasty leftovers!
DIRECTIONS
In a large bowl, mix together chicken, zucchini, carrots, onion, mayonnaise, salt and pepper, mix thoroughly. Combine the bread crumbs, cornmeal and sesame seeds in a medium bowl. Heat the oil in a large frying pan on medium-low temperature. Form the cutlets in a flat oval or round shape, using about 1/2 cup of the chicken mixture per cutlet. Coat each cutlet in the breadcrumb mixture and fry slowly on both sides until the cutlet is cooked all the way through. Drain on paper towels.
