Ingredients

4 cups shredded chicken from 2 large chicken breasts, (16 oz by weight)
2 large eggs
1/3 cup mayonnaise
1/3 cup all-purpose flour
3 Tbsp fresh dill finely chopped (or 1 Tbsp parsley)
3/4 tsp salt or to taste
1/8 tsp black pepper
1 tsp lemon zest plus lemon wedges to serve
1 1/3 cups mozzarella cheese shredded
2 Tbsp olive oil to saute divided

1 cup Panko bread crumbs

Instructions

In a large mixing bowl, whisk together: 2 eggs, 1/3 cup mayo, 1/3 cup flour, 3 Tbsp dill, 1/2 tsp salt, 1/8 tsp black pepper and 1 tsp lemon zest.
Add in shredded chicken and 1 1/3 cups shredded mozzarella then stir until chicken is well coated in batter.
Cover the bowl and refrigerate the mixture at least 30 minutes (this will help with forming patties). Use a trigger release ice cream scoop to divide into 12-15 cakes then form into 1/2-inch thick patties. Dip both sides in Panko crumbs.

Place a large non-stick skillet over medium heat. Add 1 Tbsp olive oil and half of the chicken patties. Sauté for 3-4 minutes per side until golden brown, adding more oil as needed. Repeat with remaining patties.


As soon as patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over the patties. Serve warm.

chicken