Chopped Chicken Cutlets with Cheese
Hand-chopped, juicy, tender, and amazingly tasty! These cheese chicken cutlets are made without a meat grinder - chicken is diced small. Cheese makes them extra soft and juicy.
Updated : 11 February, 2026
Easy
About 30 min.
Ingredients
500 grams
Chicken fillet
100 grams
Hard cheese
3 tablespoon
Starch
100 milliliters
Kefir
10 grams
Greens
to taste
Dry spices
to taste
Salt
Frying
2 tablespoon
Vegetable oil
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you make chopped chicken cutlets with cheese? Prepare the ingredients. Chicken breast or thighs work best - this meat is the most tender and cooks quickly. You’ll need one breast or two fillets. Any cheese is fine. Kefir can be replaced with a mix of kefir + mayonnaise. Use any herbs and spices you like. I used dill/parsley and red/black pepper.
Step 2
Rinse the fillet and pat it very dry. Cut it into very small cubes. First slice the meat into thin sheets, then into strips, and then into cubes. It won’t take as long as it seems - just make sure your knife is sharp.
Step 3
Put the diced fillet into a bowl.
Step 4
Wash the herbs well and dry them. Finely chop with a knife.
Step 5
Split the cheese in half. Dice one half, and grate the other half on a coarse grater. This helps the cheese melt better while still leaving some larger pieces. If you’re using a soft cheese like brined cheese, just dice it - don’t grate it.
Step 6
Add the herbs and cheese to the meat. If you want, at this stage you can add chopped onion or garlic to the mixture.
Step 7
Add starch. Pour in the kefir. Salt and season with spices. Be careful with salt - adjust it to the amount and saltiness of the cheese. Mix well. The mixture should be fairly thick and sticky because of the starch and kefir. If it doesn’t hold together, add an egg.
Step 8
Heat a heavy-bottomed skillet. I use a nonstick pan. Add vegetable oil. Spoon the mixture onto the skillet with a tablespoon, shaping round patties. You can shape them with your hands, but I’m used to using a spoon. Note: there’s no need to bread these cutlets.
Step 9
Fry over medium heat until nicely browned, about 5 minutes. Then flip to the other side. While cooking, I covered the skillet with a lid so the meat would cook through.
Step 10
Transfer the cooked cutlets to a plate lined with thick, multi-layer paper towels to absorb excess fat. Blot the cutlets and remove the towels right away so they don’t stick. Serve hot with any side dish. A sour-cream- or yogurt-based sauce goes well. This amount makes about 10-12 cutlets, depending on size.
Author note
Share the recipe
