Lemon-Dill Chicken Cakes

Deselect All

2 1/2 cups shredded rotisserie chicken, finely chopped

1/4 cup panko, plus more for coating

1/4 cup mayonnaise

1 large egg

2 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

1/2 teaspoon grated lemon zest, plus wedges for serving

Kosher salt and freshly ground pepper

2 tablespoons unsalted butter

2 tablespoons extra-virgin olive oil