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

1. 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.

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