Chicken meat, grated cheese, tender leek, and juicy pineapple create an unusual yet pleasantly balanced combination. Thanks to the simple batter, the patties hold together well, remain moist inside, and have a golden crust on the outside.
This recipe offers a quick alternative to classic chicken schnitzels. Simply chop the ingredients, mix them with eggs, flour, and mayonnaise, and gradually fry the mixture in a pan. The finished patties can be served for lunch or dinner, ideally with mashed potatoes and your favorite salad.
What You’ll Need
- 600 g chicken breast,
- 200 g hard cheese,
- 1 medium leek – white part only,
- 3 tablespoons plain flour,
- 1 tablespoon mayonnaise,
- 2 large eggs,
- pineapple slices – canned or fresh,
- 1 teaspoon sweet paprika powder,
- salt to taste,
- ground black pepper to taste,
- vegetable oil for frying.
The original recipe does not specify the exact amount of pineapple, salt, pepper, or oil, so adjust these to your taste and the desired consistency of the mixture.
Step-by-Step Preparation:
1. Preparing the leek: Wash the leek thoroughly and slice the white part into rings or half-rings. Heat a little vegetable oil in a pan and sauté the leek until it is translucent and soft. Set aside and let it cool.
2. Cutting the chicken: Clean the chicken breasts and cut them into medium-sized cubes. Transfer them to a large bowl where you’ll prepare the entire patty mixture.
3. Preparing the pineapple: Cut fresh or canned pineapple slices into medium-sized cubes and add them to the chicken. If using canned pineapple, let it drain before chopping.
4. Adding cheese and leek: Coarsely grate the hard cheese and add it to the bowl. Also add the cooled sautéed leek so its heat doesn’t prematurely cook the eggs in the mixture.
5. Combining the mixture: Add the flour, eggs, and mayonnaise to the chicken, pineapple, cheese, and leek. Season with salt, ground black pepper, and sweet paprika powder. Mix everything thoroughly until you have a uniform, sticky mixture.
6. Shaping the patties: Heat vegetable oil in a pan. Use a spoon to scoop the prepared chicken mixture, place it in the pan, and shape it into individual patties.
7. Frying: Cover the pan with a lid and fry the patties for about 3–4 minutes on each side until golden. Turn them carefully so they keep their shape and cook evenly.
8. Serving: Serve the finished chicken patties warm. They go well with mashed potatoes and your favorite salad, which complement their rich cheesy flavor and the sweet note of pineapple.
How to Check the Right Consistency of the Mixture
After mixing, the mixture should be sticky and the ingredients should hold together. The eggs, flour, mayonnaise, and grated cheese bind the chicken, leek, and pineapple pieces so you can easily shape the patties with a spoon.
It’s important not to skip cooling the sautéed leek. This way, all the ingredients can be mixed evenly and the prepared mixture can be transferred straight to the hot pan.
What to Watch Out for When Frying
Fry the patties under a lid for about 3–4 minutes on each side. The surface should be golden and the mixture should hold its shape after turning. Use a spoon to make patties of similar size so they cook evenly.
When turning, let them firm up well on one side first. This way, they won’t fall apart in the pan and will get a nicely browned surface.
Final Tip
Serve the chicken patties with mashed potatoes and salad, as the original recipe suggests. Thanks to the combination of cheese, tender leek, and pineapple, this is an original way to prepare chicken breast differently from traditional schnitzels.
