Ukrainian-style garlic chicken cutlets are thin-pounded chicken breasts marinated in a savory garlic-mayonnaise mixture, then breaded and pan-fried until golden and crispy. The mayo-based marinade keeps the meat exceptionally tender while building deep, savory flavor.
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Place chicken breasts between two sheets of plastic wrap and pound them thin using a meat tenderizer.
Transfer the pounded chicken cutlets to a large bowl.
Add minced garlic, mayonnaise, and salt to the bowl with the chicken.
Mix everything together thoroughly, ensuring each piece of chicken is well-coated. Let it marinate.
In a shallow bowl, crack the eggs and whisk until smooth.
Pour the breadcrumbs into a separate shallow plate or dish.
Take a piece of marinated chicken, dip it into the whisked egg, coating both sides.
Dredge the egg-coated chicken in the breadcrumbs, pressing gently to ensure a full, even coating.
Heat a generous amount of vegetable oil in a large skillet over medium-high heat.
Carefully place the breaded cutlets in the hot oil. Pan-fry for 3-4 minutes per side, or until golden brown, crispy, and cooked through.
Remove from the pan and garnish with fresh dill. Serve immediately with lemon wedges, pickles, and tomatoes.
Store cooled cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until warmed through.
Mayonnaise contains oil and eggs that tenderize the chicken while adding richness and helping the garlic flavor penetrate the meat evenly.
Pound the breasts to approximately ¼-inch thickness. This ensures even cooking and helps them stay tender and juicy through pan-frying.
Yes, marinating for 2-8 hours or overnight deepens the garlic flavor and further tenderizes the meat. Do not marinate longer than 12 hours.
Cook until the breading is golden brown on both sides and the internal temperature reaches 165°F at the thickest part.
Yes, freeze marinated chicken for up to 2 months. Thaw in the refrigerator before breading and frying.
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