In a large mixing bowl, whisk together the 2 large eggs, 1/3 cup mayonnaise, 1/3 cup all-purpose flour, 3 tablespoons fresh dill, 3/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 teaspoon lemon zest. Make sure to mix well until all ingredients are fully combined. You'll notice a creamy and smooth texture forming that will help bind everything together.
Add in the 4 cups shredded chicken and 1 1/3 cups shredded mozzarella cheese. Gently stir until the chicken is well coated in the batter. This is where the magic happens as the flavors meld together beautifully. The mixture should appear thick and cohesive.
Cover the bowl with plastic wrap and refrigerate the mixture for at least 30 minutes. This step is crucial as it helps firm up the mixture, making it easier to form patties. Trust me, it makes a difference!
Once chilled, use a trigger release ice cream scoop to divide the mixture into 12 to 15 cakes. Form each portion into 1/2-inch thick patties with your hands. This is where you can get creative with the size, but uniformity helps for even cooking.
Dip both sides of each patty into 1 cup Panko bread crumbs, ensuring they are well coated. This will create a lovely crunchy exterior once cooked. Set aside on a plate, ready for cooking.
Heat a large non-stick skillet over medium heat and add 1 tablespoon olive oil. Once hot, carefully add half of the chicken patties to the skillet, making sure not to overcrowd them. Sauté for about 3 to 4 minutes per side, or until they are golden brown. The smell will be amazing!
Add more oil as needed and repeat the process with the remaining patties. Make sure to give them enough space to cook evenly. You want a nice, crispy crust on each side.
As soon as the patties are off the heat, sprinkle with more salt as desired and squeeze fresh lemon juice over the patties for an extra burst of flavor. This is the finishing touch that elevates the entire dish!
Serve the Chicken Patties warm, perhaps with a side salad or dipping sauce of your choice. Enjoy!
