Przygotowanie nadzienia:
Mozzarellę pokrój w cienkie plastry lub, jeśli używasz kulki mozzarelli, odciśnij nadmiar wody i porwij ją na mniejsze kawałki. Do miski wbij jajko, dodaj musztardę, czosnek przeciśnięty przez praskę, sól, pieprz i suszone oregano (lub świeże zioła). Całość dobrze wymieszaj, a następnie dodaj parmezan i mozzarellę.
To form the chops:
Place a portion of mozzarella on top of each chicken fillet in the center. Fold the chicken in half, creating a kind of pocket. Then, coat each patty in the breadcrumbs, pressing down on it so that the breading adheres well to the meat.
To fry:
Heat the olive oil in a large skillet. Fry the chops over medium heat for about 4-5 minutes on each side, until the breading is golden and the chicken is well cooked. It's a good idea to check if the meat inside is well cooked (you can do this by pressing down on the cutlet – it should be firm, but not raw inside).
Finishing: After frying,
let the patties rest for a while. This will distribute the meat juice evenly and make the cutlets juicier.
Serving and Storage Tips:
Serving: Chicken patties with mozzarella are best served warm. They go perfectly with a fresh salad made of arugula, cherry tomatoes and olives. You can also serve them with french fries, mashed potatoes or grilled vegetables
