Chicken breast cutlets
These patties are good hot with a side dish and sauce, or cold with bread and ketchup. They travel well for picnics and journeys and make excellent sandwiches. Vary the seasonings for a different flavor each time.
Adjust servings in the full version
Remove skin from chicken breast. Cut off the fillet. Cut the meat into long narrow strips. You can, of course, use a cube. This is not important.
Place mayonnaise, soy sauce, adjika, eggs and Italian herbs in a bowl with the chopped meat. You can add less adjika or not add it at all if you don’t like it spicy.
Add starch and mix. If starch is not on hand, you can replace it with flour. It will turn out a little differently, but still delicious. Leave to marinate for a couple of hours. It could be longer.
Fry in a hot frying pan in a small amount of vegetable oil. The fire is slightly above average. Fry quickly, 3-4 minutes on each side. Until a beautiful golden color.
Serve either with a side dish and sauce as a main dish
or as a snack with bread and ketchup.