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Chicken Cutlet | Chicken Cutlet Recipe

Chicken Cutlet Recipe, which is an Indian chicken patties with added mashed potatoes, spices which is coated with breadcrumbs and fried. In this recipe l have used less potatoes and more chicken for the perfect bakery style chicken cutlet. This pan fried chicken cutlet is similar to mutton cutlet and is just perfect with some masala chai. Learn how to make the perfect chicken cutlet with step by step pictures and video.
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Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 15 cutlets
Calories: 131kcal

Equipment

  • Cooking pot
  • Frying Pan or Deep Fry Pot
  • Blender
  • Mixing Bowls

Ingredients

For Cutlet Filling

  • 1 tbsp Oil
  • 1 medium Onions chopped finely (If using spring onions use 2)
  • 1 tbsp Ginger Garlic Paste
  • 1 no Green Chilli chopped finely
  • 1 tsp Chilli powder
  • 2 tsp Coriander Powder
  • 1 tsp Turmeric Powder
  • 1 tsp Cumin Powder
  • 1 tsp Garam Masala Powder
  • 300 grams Minced Chicken
  • 1 large Potato boiled and mashed
  • 2 tbsp Breadcrumbs
  • 2 tsp Salt
  • 3 tbsp Coriander Leaves finely chopped
  • 1 tsp Lemon Juice

For Breading Station

  • ¼ cup All Purpose Flour
  • ½ cup Water
  • 2 cups Breadcrumbs
  • Oil for Shallow frying

Instructions

  • Heat oil in a pan and add in onions, saute till golden. Add in ginger garlic paste and green chillies. Saute for a min. Add in the salt and spice powders and mix well. Add in chicken mince and cook till the mince is cooked. Sprinkle in coriander leaves and mix. Take boiled potatoes in a bowl and mash it roughly. Add the cooked chicken mince and breadcrumbs and mix well. Your chicken cutlet filling is ready.
  • Take small portion from it and shape it into a pattice. Set aside in fridge for minimum 15 minutes to 30 minutes to firm up.
  • Mix flour with water to a runny liquid. Take breadcrumbs in a shallow plate and set aside. Now take the patties, dip the pattice in the flour batter and coat it in breadcrumbs. Place this in fridge for 30 minutes to firm up.
  • Heat oil for shallow frying, drop the cutlet in hot oil and fry till golden on both sides. Strain onto some paper towel and set aside. Serve with ketchup.

Notes

  • Instead of chicken mince you can use cooked shredded chicken or chopped cooked chicken. Leftover chicken or shredded grilled or rotisserie chicken.
  • If the cutlet mix is not binding. You can add more breadcrumbs and mix till it comes together.
  • Instead of using plain flour for coating the cutlet. You can use wheat flour, cornstarch or beaten egg as coating. 
  • You can add finely chopped carrots, beans, green peas in the cutlet filling. 

Storage

You can store the crumbed cutlet in fridge for 3 days or freeze for 3 months or so between sheets of parchment paper. 
 

Nutrition

Serving: 1cutlet | Calories: 131kcal | Carbohydrates: 18g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 443mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 47IU | Vitamin C: 6mg | Calcium: 39mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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