Imported from Instagram
Juicy Chicken Breast Patties
Tender chicken breast is briefly marinated in ice and Coca-Cola, finely chopped, combined with butter, cheese, cream cheese, and seasonings, then frozen into a log and pan-fried as juicy, crisp-edged slices.
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Ingredients
- 500 g ice (Used for the 20-minute marinade and discarded afterward.)
- 1 kg chicken breast (Remove the tendon, then finely chop the chicken filet.)
- 500 ml Coca-Cola (Used for the marinade; drain the chicken thoroughly afterward.)
- 100 g butter (Cut into small cubes and mixed with the chicken.)
- 2 pc eggs (Use the yolks, as stated in the transcript.)
- 150 g cheese (Grated on the large holes of a box grater; a firm cheese such as Cheddar is suitable.)
- 20 g parsley (Leaves finely chopped.)
- 150 g Philadelphia cream cheese (Stir into the chicken mixture.)
- 150 g flour (All-purpose flour; add to bind the mixture.)
- 4 g sweet paprika (Season to taste if desired.)
- 4 g salt (The transcript says to season to taste.)
- 4 g black pepper (The transcript says to season to taste.)
- 30 ml vegetable oil (For pan-frying.)
- 30 g butter (Melt in the pan with the vegetable oil before frying.)
Steps
- 1
Remove the tendon from the chicken breasts. Pat the meat dry so the marinade will not be excessively diluted.
- 2
Place the chicken in a bowl with the ice and Coca-Cola. Marinate for 20 minutes, keeping the bowl refrigerated or otherwise cold.
- 3
Drain the chicken thoroughly and discard the ice and Coca-Cola. Finely chop the chicken filet into small, even pieces.
- 4
Cut the mouth off a clean food-safe plastic bottle to create a wide opening. Pack the chopped chicken into the bottle, pressing it down firmly to form a compact cylinder.
- 5
Add the butter cut into small cubes, the two egg yolks, grated cheese, chopped parsley, cream cheese, flour, sweet paprika, salt, and black pepper to the chicken mixture.
- 6
Mix everything thoroughly until the ingredients are evenly distributed and the mixture holds together. Taste and adjust the seasoning if needed.
- 7
Freeze the filled chicken cylinder for 2 hours, until firm enough to slice cleanly but not frozen solid throughout.
- 8
Remove the chilled cylinder from the plastic bottle and cut it into equal slices. Remove any remaining plastic before cooking.
- 9
Heat a large skillet over medium heat. Add the vegetable oil, then add the 30 g of butter and let it melt until foamy but not browned.
- 10
Add the chicken slices to the pan in a single layer, working in batches if necessary. Fry for about 7 minutes on the first side, until golden brown and cooked through.
- 11
Turn the slices carefully and fry the second side for about 4 minutes, until browned and the chicken reaches 165°F/74°C in the center.
- 12
Serve the chicken patties hot with your preferred sauce.
Notes
Keep raw chicken cold throughout preparation. Because the source gives no specific cheese variety or sauce, use a flavorful firm melting cheese and serve with a sauce of your choice.
Nutrition per serving
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