Chicken Patties with Crisp Panko and Cheesy Lemon-Dill Centers
By Noah Bennett
Prep
15 min
Cook
15 min
Total
60 min
Servings
14
Level
Easy
Choose cooked rotisserie chicken that is moist and easy to shred; it gives these chicken patties their tender center while using up leftovers. These American chicken cakes pair a crisp Panko coating with melted mozzarella, dill, and bright lemon zest in every bite.
The batter starts with eggs, mayonnaise, flour, fresh dill, salt, black pepper, and lemon zest, then coats the shredded chicken and mozzarella. Dill and zest season the rich cheese and chicken directly. After chilling, scoop the mixture, shape half-inch patties, and press both sides into Panko crumbs for the outer crust. The coating seals around the moist center during sautéing.
In the skillet, the right cue is an evenly golden-brown Panko surface after 3 to 4 minutes per side; cook in two batches with olive oil as needed. The chilled mixture should form patties cleanly before breading. Skipping the 30-minute chill makes the mixture less cooperative to shape, and crowding the skillet can interfere with browning. Keep the heat at medium for color without rushing.
Serve them warm with lemon wedges as an appetizer, light lunch, slider filling, or main protein beside mashed potatoes and fresh salad. For leftovers, the article favors an air fryer for restoring the crisp crust; a dry nonstick skillet also works, while the microwave leaves the crust softer. Ranch-style sauces are another listed option.
Why you'll love this recipe
- Leftover rotisserie chicken becomes the main ingredient, and its already-cooked, easily shredded meat folds smoothly into the batter for tender patties.
- Fresh dill and lemon zest season the chicken and mozzarella directly, so small amounts bring herbaceous and citrus notes without adding a separate sauce.
- Panko crumbs create the stated crisp exterior, while the mozzarella-filled batter remains juicy and cheesy at the center after sautéing.
- A modest four cups of shredded chicken yields fourteen patties, stretching two large cooked breasts into appetizers, lunches, sliders, or a main course.
- Using ordinary pantry eggs, mayonnaise, flour, and breadcrumbs lets the chicken, dill, mozzarella, and lemon remain the recognizable flavors.
- Lemon wedges added after cooking sharpen the rich fried coating and cheese, giving each warm patty a fresh finish from one simple ingredient.
Ingredients
- •4 cups shredded chicken (from 2 large chicken breasts, 16 oz by weight)
- •2 large eggs
- •0.33 cup mayonnaise
- •0.33 cup all-purpose flour
- •3 Tbsp fresh dill (finely chopped)
- •1 Tbsp parsley (alternative to dill)
- •0.75 tsp salt (or to taste)
- •0.13 tsp black pepper
- •1 tsp lemon zest
- •lemon wedges (to serve)
- •1.33 cups mozzarella cheese (shredded)
- •2 Tbsp olive oil (to sauté, divided)
- •1 cup Panko bread crumbs
Instructions
- 1
In a large mixing bowl, whisk together the eggs, mayonnaise, flour, dill, 1/2 teaspoon salt, black pepper, and lemon zest.
- 2
Add the shredded chicken and shredded mozzarella, then stir until the chicken is well coated in batter.
- 3
Cover the bowl and refrigerate the mixture for at least 30 minutes.
- 4
Use a trigger-release ice cream scoop to divide the mixture into 12 to 15 cakes, then form them into 1/2-inch-thick patties.
- 5
Dip both sides of each patty in Panko crumbs.
- 6
Place a large nonstick skillet over medium heat.
- 7
Add 1 tablespoon olive oil and half of the chicken patties.
- 8
Sauté for 3 to 4 minutes per side until golden brown, adding more oil as needed.
- 9
Repeat with the remaining patties.
- 10
As soon as the patties are off the heat, sprinkle with salt and squeeze fresh lemon juice over them.
- 11
Serve warm.
FAQ
Nutrition (per serving)
Calories
185
Protein
14g
Fat
11g
Carbs
6g
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