Chicken cutlets with lemon and dill

Ingredients:

• 2 1/2 cups shredded grilled chicken, finely chopped
• 1/4 cup panko breadcrumbs, plus extra for sprinkling
• 1/4 cup mayonnaise
• 1 large egg
• 2 tbsp chopped fresh dill
• 1 tbsp Dijon mustard
• 0.5 tsp grated lemon zest + wedges for serving
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil

Preparation:

1. In a bowl, combine the chicken, panko, mayonnaise, egg, dill, mustard, lemon zest, and 1/2 teaspoon each of salt and pepper. Carefully form into eight 2-cm-thick patties, then freeze for about 10 minutes.
2. Sprinkle some breadcrumbs Place on a plate. Coat the cutlets on both sides, pressing lightly to ensure the breadcrumbs stick.
3. In a large skillet, heat the butter and olive oil over medium-high heat.
4. Add the patties and fry until golden brown, 3–4 minutes per side. Transfer the patties to paper towels to drain excess oil and season with salt. Serve with lemon wedges.