Categories: Chicken
Ingredients
- 2 1/2 cups shredded rotisserie chicken
- 1/4 cup panko
- 1/4 cup mayo
- 1 egg
- 2 tbsp dill, chopped
- 1 tbsp Dijon
- 1/2 tsp lemon zest
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp butter
- 2 tbsp olive oil
- Lemon wedges, for serving
Directions
-
Finely chop chicken. Mix with panko, mayo, egg, dill, Dijon, lemon zest, kosher salt and black pepper. Gently form into 8 patties. Freeze until firm, 10 minutes. Coat the patties on both sides with panko. Cook in butter and olive oil in a large nonstick skillet over medium-high heat until golden, 3 to 4 minutes per side. Drain on paper towels. Season with salt. Serve with lemon wedges.