Ingredients

4 cups shredded chicken (from 2 large chicken breasts, about 16 oz)

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

1 1/3 cups shredded mozzarella cheese

2 Tbsp olive oil, divided

1 cup Panko bread crumbs

Instructions

Step 1: In a large mixing bowl, whisk together the eggs, mayonnaise, flour, chopped dill, salt, black pepper, and lemon zest until well combined.

Step 2: Add the shredded chicken and shredded mozzarella cheese to the bowl. Stir everything together until the chicken is evenly coated in the mixture.

Step 3: Cover the bowl and refrigerate the mixture for at least 30 minutes. This helps the mixture firm up for easier patty formation.

Step 4: Use an ice cream scoop to portion the mixture into 12-15 equal parts. Form each portion into a patty about 1/2 inch thick. Dip both sides of each patty into the Panko bread crumbs to coat.

Step 5: Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Add half of the patties and sauté for 3-4 minutes per side, until golden brown. Add more oil as needed and repeat with the remaining patties.

Step 6: Remove the patties from heat, sprinkle with additional salt, and squeeze fresh lemon juice over them. Serve warm with lemon wedges.

Tips & Variations

For a lower-fat option, substitute mayonnaise with Greek yogurt.

Try adding finely chopped green onions or garlic for extra flavor.

If fresh dill isn’t available, dried dill can be used, but reduce the amount to 1 tablespoon.

Serve with a side of tartar sauce or a simple yogurt dip for added zest.

Storage

Store leftover patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium-low heat to retain their crispiness, or use a microwave for about one minute. These patties also freeze well; place them in a freezer-safe container for up to 2 months and thaw overnight before reheating.

FAQs

Can I use pre-cooked chicken from a store rotisserie?

Yes, pre-cooked rotisserie chicken works great and saves time. Just shred it and proceed with the recipe as directed.

How do I prevent the patties from falling apart while cooking?

Be sure to refrigerate the mixture for at least 30 minutes before shaping the patties, and coat them well with Panko breadcrumbs. Cooking them over medium heat without moving them too soon helps them hold together and develop a golden crust.