Chicken Burger or Cutlet

Prep Time
Cook Time
Ready In

"A quick week night supper, can be used as a burger with all the trimmings or served as a cutlet with gravy , mashed potatoes and veggies. Tastey either way."

Original recipe yields 4 servings


  • Serving Size: 1 (220.8 g)
  • Calories 431.9
  • Total Fat - 30 g
  • Saturated Fat - 12.7 g
  • Cholesterol - 356.8 mg
  • Sodium - 683 mg
  • Total Carbohydrate - 16 g
  • Dietary Fiber - 1.2 g
  • Sugars - 3.6 g
  • Protein - 25 g
  • Calcium - 59.7 mg
  • Iron - 4.3 mg
  • Vitamin C - 5.1 mg
  • Thiamin - 0.2 mg

Step 1

Break the bread into pieces, in a large bowl, soak the bread in the half and half until the liquid is absorbed, about 2 minutes. Mix the chicken, egg, salt, pepper, dill and the 3 tablespooons room temperature butter. Put in the freezer for about 10 minutes to firm up.

Step 2

Remove the chicken mixture from the freezer, it will still be soft. Form the mixture in to four oval cutlets and coat them with the bread crumbs. In a large non stick frying pan, heat the remaining butter and the oil over moderate heat, cook the cutlets until golden brown and just done, 4 or 5 minutes per side.

Tips & Variations

No special items needed.


Bergy (RIP" Forever in our Kitchen)

Great texture and flavour - I did add 1/2 teaspoon Burger Spice and cut the recipe in half. I forgot to buy a burger bun so toasted 2 slices of whole wheat bread. It was delicious. I topped it with Madagasgar green pepper cheese, tomato, lettuce and sweet Walla Walla onion. Made for Derf's Cookathon Sept. 2013

(21 Sep 2013)