Chicken Cakes With Chipotle Mayo Recipe

Name: Chicken Cakes With Chipotle Mayo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 lbs chicken breasts, boneless and skinless; 1/4 cup flour; 2 eggs, lightly beaten; 1 cup panko breadcrumbs, divided; 2 tablespoons olive oil; 1/2 cup shallot, minced; 2 tablespoons jalapeno jelly, melted cooled; 2 tablespoons fresh cilantro, minced; chipotle mayonnaise; 1 cup mayonnaise; 1 tablespoon lime juice; 2 teaspoons shallots, minced; 1 teaspoon garlic, minced; 1 teaspoon chipotle chili pepper; salt and pepper

Servings: persons

1 1/2 lbs chicken breasts, boneless and skinless
1/4 cup flour
2 eggs, lightly beaten
1 cup panko breadcrumbs, divided
2 tablespoons olive oil
1/2 cup shallot, minced
2 tablespoons jalapeno jelly, melted cooled
2 tablespoons fresh cilantro, minced
chipotle mayonnaise
1 cup mayonnaise
1 tablespoon lime juice
2 teaspoons shallots, minced
1 teaspoon garlic, minced
1 teaspoon chipotle chili pepper
salt and pepper

1
Put chicken in saucepan and cover with water. Bring to a boil, cover and then simmer 12-15 minutes or until no longer pink. Drain, cool, chop. You will need about 3 cups.
2
Combine ingredients for Chipotle Mayonnaise in a small bowl. Reserve 6 T for preparing chicken cakes. Refrigerate remainder to serve with cakes.
3
Mix chicken cake ingredients: reserved chicken, 1/2 c panko, 1/2 c minced shallot, 1 egg, 2 T jalapeno jelly, 2 T cilantro, salt and pepper to taste. Divide into twelve 1/4 c portions or 1-2 T for appetizers.
4
Place flour, 1 egg, and 1/2 panko in separate shallow dishes. Lightly coat both sides of each cake with flour, egg then panko.
5
Heat oil in a skillet. Cook cakes until golden brown about 3 minutes per side, drain. Serve with mayo.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 lbs chicken breasts, boneless and skinless, 1/4 cup flour, 2 eggs, lightly beaten, 1 cup panko breadcrumbs, divided, and more.

Yes, Chicken Cakes With Chipotle Mayo falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Cakes With Chipotle Mayo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions