Sautéed Chicken Patties
Caramelized onions add great flavor to these tender chicken patties. Serve them over mashed potatoes to soak up all the sauce.
- 4 tablespoons olive oil, divided
- 1 onion, finely chopped
- 1 teaspoon sugar
- 1 egg
- 2 cups panko, divided
- ½ teaspoon salt
- ⅛ teaspoon white pepper
- 1½ pounds ground chicken
- 1½ cups chicken broth
- ½ teaspoon dried marjoram leaves
Heat 2 tablespoons olive oil in heavy pan over medium heat. Add onion; cook and stir for 3 minutes, then sprinkle with sugar; cook, stirring occasionally, until onion begins to turn light brown, 8 to 10 minutes.
Meanwhile, in large bowl, combine egg, ½ cup panko, salt, and pepper and mix well. Add caramelized onions; do not rinse pan. Add ground chicken to egg mixture and mix gently but thoroughly. Form into 6 patties and coat in remaining panko.
Add remaining olive oil to pan used to cook onions; heat over medium heat. Add chicken patties, 3 at a time, and sauté for 4 minutes. Carefully turn patties and sauté for 3 to 6 minutes longer, until thoroughly cooked. Repeat with remaining chicken patties. Remove all chicken patties to serving platter. Add chicken broth and marjoram to saucepan and bring to boil over high heat. Boil for 2 to 3 minutes to reduce liquid; pour over chicken patties and serve.
Panko, or Japanese bread crumbs, are very light crumbs that make a coating exceptionally crisp and crunchy. You can substitute regular dry bread crumbs if you can't find them, but the coating won't be as crisp. Don't substitute soft, or fresh, bread crumbs, as the texture will be entirely different.