Breaded Chicken Patties

Submitted by Margie99

"This sounds great. We love chicken patties but I am afraid to know what is in them. I plan on making a few batches of these to freeze after the holidays are over. I got this from a TOH freezer meals book. Prep time is an estimate."

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 6 patties
• Serves: 6

ingredients

• 59.14 ml finely chopped onion
• 59.14 ml finely chopped celery
• 88.74 ml butter, divided
• 44.37 ml flour
• 315.37 ml milk, divided
• 29.58 ml minced fresh parsley
• 7.39 ml salt
• 2.46 ml onion powder
• 2.46 ml celery salt
• 1.23 ml pepper
• 473.18 ml finely chopped chicken
• 236.59 ml dry bread, crumbs

directions

1. In a large saucepan, saute onion and celery in 3 tablespoons butter until tender. Combine flour and 1 cup milk. Gradually add to pan. Bring to a boil, cook and stir for 2 minutes or until thickened. Add parsley, seasonings and chicken. Remove from heat, chill until completely cooled.
2. Shape chicken mixture into 6 patties using about 1/3 cup mixture for each patty. Place crumbs and remaining milk in seperate shallow bowls.Roll patties in crumbs, then milk, then crumbs again.
3. In a large skillet cook patties in remaining butter for 3 minutes on each side or until golden brown. Serve on rolls with lettuce and tomato, if desired.
4. Uncooked patties may be frozen for up to 3 months. To prepare frozen patties, cook in butter for 5-6 minutes on each side or until golden brown.

Reviews

[pziegler]

This was HORRID! It turned into a sloppy mess that wouldn't patty. Salt was WAY off. A stiff Bechemel does not make a good binder. I did manage to make a test "patty". The milk burned right away, and even with a non-stick pan with butter, it stuck!