Italian Chicken Cakes

Karen Sills


Try these in the place of crab cakes. I think your taste buds will love it!


★★★★★ 2 votes

15 Min
35 Min


  • 20 oz
    chicken tenders
  • 2
    squares of saute express italian herb butter
  • 3 Tbsp
    olive oil, divided
  • 1 tsp
  • 1/2 tsp
  • 11/2 c
    plain panko bread crumbs
  • 1/3 c
    red onion, diced
  • 2
    stalks celery, diced
  • 4 oz
    jar diced pimientos, drained

How to Make Italian Chicken Cakes


  1. Preheat oven to 350.
  2. In a food processor add the chicken, 1 square of the butter, tablespoon of olive oil, salt and pepper. Pulse until meat is grinded.
  3. Add 2 Tablespoons of olive oil to a skillet and heat on medium-low. In a bowl add the chicken mixture, half a cup of bread crumbs, the onion and the celery, and the pimientos.
  4. Knead mixture together with hands. Make four patties. Roll each one into the cup of bread crumbs.
  5. Cook in skillet on each side till brown. Spray a cookie sheet with oil. Add the chicken cakes to the cookie sheet cover and bake 30 minutes, flipping once.
  6. remove from oven and place on a platter. Melt last square of butter and drizzle over chicken cakes.

Printable Recipe Card

About Italian Chicken Cakes

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Italian

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