Persian-Style Chicken and Cheese Cutlets (Kotlet-e Morgh ba Panir)

In a large mixing bowl, combine the ground chicken, mashed potatoes, and grated mozzarella cheese. Mix until evenly distributed.

Add the grated onion, grated garlic, salt, black pepper, and one of the eggs. Gently knead the mixture with your hands until it becomes cohesive and well blended.

If using saffron, stir the dissolved saffron into the mixture for extra aroma and a subtle golden color.

Lightly grease a shallow baking dish and press the chicken mixture evenly into it, smoothing the surface.

Bake in a preheated oven at 350°F (175°C) for about 15 minutes, just until the mixture sets but does not brown. Remove from the oven and let it cool until firm enough to handle.

Cut the set mixture into small rectangular or oval cutlets.

Set up a breading station: place flour in one bowl, beat the remaining egg in a second bowl, and add breadcrumbs to a third bowl.

Lightly coat each cutlet in flour, dip into the beaten egg, then roll in breadcrumbs until fully coated.

Heat oil in a frying pan over medium heat. Fry the cutlets in batches, turning carefully, until golden brown and crisp on both sides.

Remove the cutlets from the pan and drain briefly on paper towels. Serve warm.