Chicken Cutlets with Mushrooms and Zucchini

Welcome to a recipe that perfectly captures the flavors of the harvest season! These Chicken Cutlets with Mushrooms and Zucchini are a delightful twist on a classic Eastern European comfort food known as kotlety. By incorporating grated zucchini, we make them incredibly juicy and light, while wild mushrooms add a deep, earthy aroma that is simply irresistible. This dish is wonderfully simple to prepare, making it an ideal choice for a wholesome weeknight dinner or a relaxed weekend lunch. It’s a fantastic way to use up fresh seasonal produce and create a meal the whole family will love.

Chicken Cutlets with Mushrooms and Zucchini

Cooking: 1 hour

Quantity: 10 Pieces

Per serving

Calories: 220 kcal

Proteins: 20 g

Fats: 13 g

Carbohydrates: 15 g

Ingredients for Chicken Cutlets with Mushrooms and Zucchini

• 500 g chicken breast
• 250 g zucchini
• 60 g red onion
• 150 g cooked wild mushrooms
• 1 egg
• 50 g rolled oats
• 1 bunch of parsley
• 1 tsp ground paprika
• 15 g butter
• vegetable oil for frying

How to Make Chicken Cutlets with Mushrooms and Zucchini

Peel a young zucchini and grate it on a coarse grater. Add half a teaspoon of salt and mix it with your hands. Let it sit for 5-7 minutes to allow the salt to draw out the moisture, then squeeze it out. You can also wrap the grated vegetable in cheesecloth and squeeze it firmly with your hands.

Grating and salting the zucchini

Remove the chicken meat from the bones and discard the skin. Pass it through a meat grinder or finely chop the meat with a sharp knife on a cutting board. Combine the ground meat with the grated vegetables.

Mixing ground chicken with grated zucchini

Crack a chicken egg into the bowl; it will act as a binder, holding all the ingredients together.

Adding a chicken egg to the mixture

Season with ground sweet paprika, and then you can move on to the mushroom component of our dish.

Adding ground paprika

Finely chop a red onion or shallot. Sauté in a pan with a mixture of vegetable oil and butter until translucent.

Sautéing chopped red onion or shallot

Finely chop pre-cooked boroviki (porcini mushrooms) and podosinoviki (orange-cap boletes), add them to the pan with the onion, and fry over medium heat for 5-7 minutes until the moisture evaporates.

Sautéing cooked and chopped mushrooms with the onion

About 2-3 minutes before they are done, toss in finely chopped parsley. Depending on your taste, you can substitute it with cilantro or dill.

Adding chopped herbs 2-3 minutes before it's done

Add the sautéed mushrooms to the bowl, sprinkle in rolled oats or any other filler that will absorb moisture, salt to taste, and mix the ground meat mixture. Place it in the refrigerator for 20 minutes.

Chilling the mixture is optional; you can start frying right away. However, after resting in the cold, the ingredients will bind together more easily as the rolled oats will soak up the juices and swell.

Mixing the sautéed mushrooms with the ground chicken and zucchini

Form small, neat cutlets. Heat a heavy-bottomed skillet and grease it with vegetable oil. Fry for 3-4 minutes on each side until golden brown. Then, place all the cutlets back in the pan, cover with a lid, and cook over the lowest heat for 10 minutes until done.

Forming and frying the cutlets on both sides

Serve the chicken cutlets with mushrooms and zucchini hot with a fresh salad, mashed potatoes, and a homemade sauce. Garnish with fresh herbs.

Chicken Cutlets with Mushrooms and Zucchini