Yeah, yeah, yeah. We cook all the time at our house. Sometimes, though, we need something fast and filling. Chicken patties are one of my secret weapons in the kitchen. Here are some ways to prepare them beyond the basic chicken sandwich!
Chicken Parmesan
- Frozen chicken patties
- Tomato sauce
- Mozzarella cheese
- Italian seasoning
- Pasta (to serve on the side)
Place frozen chicken patties in a baking dish. Cover with tomato sauce. Top with mozzarella cheese. Sprinkle Italian seasoning on top. Serve over pasta.
Chicken Piccatta
- 6 Frozen chicken patties
- 2 Tbsp butter
- 1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
- 2 Tbsp lemon juice
- 1/4 cup brined capers
- 2 Tbsp fresh chopped parsley
- Pasta (to serve on the side)
Bake the chicken patties to package directions, in a baking dish (you want them to be crispy in the end product). In the mean time, in a sauce pan, melt butter. Add stock / wine and lemon juice. Reduce to half the liquid. Stir in capers. Take the chicken out of the over just before it’s supposed to be done. Top with sauce and caper mixture. Place them back in the warmed oven for another 5 minutes while the sauce absorbs slightly into the chicken. Before serving, garnish with parsley. Serve with pasta.
Japanese Chicken Katsu
- Frozen chicken patties
- Kikkoman Tonkatsu Sauce
- Finely shredded green cabbage
- Sesame vinaigrette dressing
- Pink pickled Ginger
- Rice (short-grained is ideal)
Start the rice. Bake the patties (or fry them if you have time) to package directions. Shred the cabbage and mix with a tough of sesame vinaigrette dressing.
Plate the cooked rice for each serving, and place the shredded cabbage salad on the side.
When the chicken patties are done, cut each patty into strips that are about 1.5 cm wide. Place the strips of chicken side by side on the rice so that they resemble the original patty, only cut into strips. Drizzle with tonkatsu sauce. Garnish with pickled ginger.
Japanese Chicken Katsu Curry
- Frozen chicken patties
- S&B Hot Curry Golden Sauce Mix (comes in cubes)
- Vegetables for the curry (see curry package directions – usually variations of onions, bell peppers, carrots, potatoes)
- Curry pickles aka Fukujinzuke (optional – find them at the Asian grocery store)
- Mozzarella cheese (optional)
- Rice
Start the rice. Bake or fry the patties to package directions. In a sauce pan, make the curry sauce to package directions. (This usually involves sauteing vegetables, adding water and the curry roux, and then cooking until the sauce thickens.) Plate the cooked rice into servings. When the chicken patties are done, cut each patty into strips that are about 1.5 cm wide. Place the strips of chicken side by side on the rice so that they resemble the original patty, only cut into strips. Top with curry and vegetable sauce. Sprinkle mozzarella cheese on top. Garnish with fukujinzuke.
Chicken Cordon Bleu (Sandwiches…if you want!)
- Frozen chicken patties
- Thinly sliced cooked ham
- Swiss cheese
- Dijon mustard
- Sandwich Rolls (OR, omit the rolls and serve with buttered noodles and salad)
- Dill pickle
- Potato chips
Place the chicken in a baking dish. Spread Dijon mustard on the patties. Place slices of ham on top of the patties. Top with swiss cheese. Bake according to the chicken patty package directions, so that the patties are cooked through and the cheese is melted and golden brown. Place the Cordon Patties on rolls and serve sandwiches with a pickle and chips.