Forget about classic cutlets this time. The chicken meat isn’t coated in breadcrumbs or fried in a pan – instead, it’s cut into small pieces, mixed with cheese, bell pepper, onion, eggs, and mayonnaise, and baked right on a tray. The result is tender and juicy Pope’s cutlets with golden edges, all without splattering oil or standing over the stove for ages.
You can serve them with mashed potatoes, roasted potatoes, or simply with a fresh vegetable salad. They’re perfect for a quick family lunch or dinner.
What you’ll need (for 4 generous portions):
- Chicken breast fillets: 2 pcs (about 450–500 g)
- Hard cheese (Edam, Gouda, or Cheddar): 100 g (coarsely grated)
- Eggs: 2 pcs
- Quality mayonnaise: 2 heaping tablespoons (keeps everything extra juicy)
- Plain flour: 3 tablespoons (or you can use corn starch)
- Onion: 1 small piece
- Red bell pepper: 1 small piece (adds freshness, color, and crunch)
- Seasoning: 1 tsp sweet paprika, 1/2 tsp dried garlic, ground black pepper and salt to taste
Step-by-step preparation:
1. Preparing the meat and vegetables: Wash the chicken breasts, pat them dry with a paper towel, and cut them into very small cubes (about 0.5 cm) with a sharp knife. There’s no need to pound the meat. Transfer to a large bowl. Coarsely grate the hard cheese. Peel and finely dice the onion and red bell pepper, then add everything to the meat.
2. Mixing the batter: Crack 2 eggs into the bowl with the meat and veggies, add 2 tablespoons of mayonnaise and 3 tablespoons of plain flour. Season with sweet paprika, dried garlic, freshly ground black pepper, and a pinch of salt (go easy on the salt, as the cheese and mayo are already salty).
3. Letting the mixture rest: Stir everything thoroughly with a wooden spoon until you get a thick, compact mixture. Let it rest on the counter for 10 minutes so the flour can absorb the moisture and the spices can infuse the meat.
4. Shaping on the baking tray: Line a large baking tray with parchment paper. Use a tablespoon to scoop out portions of the mixture, place them on the tray with enough space between each, and gently flatten them with the back of the spoon into smaller cutlet or patty shapes.
5. Baking: Place the tray in an oven preheated to 180°C and bake for 20 to 25 minutes. Halfway through baking (after about 12 minutes), you can carefully flip the cutlets with a wide spatula so they get a lovely golden cheese crust on both sides.
6. Serving: Serve the baked Pope’s cutlets hot with buttery mashed potatoes, roasted potatoes, or a light vegetable salad.
Handy kitchen tips:
- Why use mayonnaise: Mayonnaise is an emulsion of oil and egg yolks – as it bakes, the fat gradually releases into the lean chicken, preventing it from drying out. The meat stays incredibly tender, even the next day when cold.
- Ingredient variations: You can also add chopped sautéed mushrooms, canned corn, spring onion, or a bit of fresh chopped parsley to the mixture if you like.
- Pan-frying option: If you prefer crispier edges, you can fry the patties in a pan with a bit of hot oil for about 3–4 minutes on each side.
Dobrou chuť!
