chicken cutlet recipe

Chicken cutlet recipe, How to make chicken cutlet

Chicken cutlet is a party appetizer/ evening snack with a delicious combination of chicken, potato and spices that is shaped/ flattened like patty, breaded and often deep fried or tawa fried. This chicken cutlet is usually made with boneless chicken so using a chicken breast tender is an ideal, as they can be cubed/ minced to desired texture and that is what I have used in this recipe.

This chicken cutlet will be adored by both adults and kids with a simple ketchup. And also this is one yummy and delicious snack to be made and consumed as IFTAR SNACK. To make it  healthy I did not deep fry the cutlets  instead prepared them with less oil on a tawa/ pan. These cutlets taste great when air fried as well and shall post that too soon. This chicken cutlet is my favorite and we like it this way but there are so many ways to prepare it and you can make alterations to this recipe as well accordingly. Also I have used very less quantity chicken in the recipe so cook the chicken pieces in a pan but when using large quantity pressure the chicken for 1 to 2 whistles until it is cooked soft. Also adjust the spice level in the recipe according to your taste preference. So let’s get to the making!
chicken cutlet

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Chicken cutlet recipe, How to make chicken cutlet
Serves 3
Print
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
Prep Time
20 min
Cook Time
30 min
Total Time
50 min
For marination
  1. 1. Chicken breast – 3 to 4 pcs
  2. 2. Ginger garlic paste – ½ tsp
  3. 3. Turmeric powder – ¼ tsp
  4. 4. Red chili powder – ½ tsp
  5. 5. Coriander powder – ½ tsp
  6. 6. Cumin powder – ½ tsp
  7. 7. Garam masala powder – ½ tsp
  8. 8. Salt- to taste
Ingredients
  1. 1. Potato- 1 (medium sized, boiled and mashed)
  2. 2. Onion – ¼ cup (chopped)
  3. 3. Cilantro – ¼ cup (chopped)
  4. 4. Ginger garlic paste – ¼ to ½ tsp
  5. 5. Egg – 1
  6. 6. Bread slices – 3 to 4
  7. 7. Turmeric powder – ¼ tsp
  8. 8. Red chili powder- ½ tsp
  9. 9. Garam masala powder- ¼ tsp
  10. 10. Salt- to taste
  11. 11. Oil – 2 tbsp
  12. 12. Oil- required amount for pan fry
Note
  1. * 1 cup = 235 ml
Instructions
  1. Take the chicken breast tender slices and chop them into tiny pieces or cubes. Transfer the chicken cubes to a bowl to it add salt, chili powder, coriander powder, cumin powder, ginger garlic paste and garam masala powder. Mix well and marinate for 20 to 30 minutes.
  2. After 20 to 30 minutes heat a tsp of oil in a pan to it add marinated chicken pieces and sauté well. These pieces are tiny enough that they will get cooked easily and fast. After a minute of sautéing cover the chicken with lid and cook for 3 to 4 minutes in low to medium flame. After 3 to 4 minutes when the chicken looks cooked put of the flame. Transfer it a plate and mince it well as seen in the picture. You could use a masher/ fork. Keep the minced chicken aside.
  3. Heat 1 tsp oil in a pan, to it add chopped onion and saute well. When the onions look sauteed add ginger garlic paste. Saute well.
  4. When the onions look sauteed add red chili powder and turmeric powder.
  5. Saute for a second then add mashed boiled potato, minced chicken and chopped coriander leaves. Mix the mixture well adding required amount of salt until the mixture is combined well and made to a ball. This should take about 2 to 3 minutes. Then put off the flame and keep the mixture aside to cool down.
  6. Meanwhile take bread slices and make it into small pieces. In a blender add the bread pieces and blend it into crumbs. Transfer the bread crumbs to a plate as it will be easy to coat the cutlets.
  7. Now in a bowl break an egg and beat it well. Keep this aside as well. This mixture will be used for dipping cutlets before coating with bread crumbs.
  8. Now pinch a small portion of the mixture and roll it into a ball, then flatten it gently by placing it between 2 palms. This is basic cutlet shape. I dint have to add any bread crumbs or flour to the cutlet mixture as it was not soggy, if you think your mixture is soggy add breadcrumbs/ maida a few tbsps to get right texture. It is important for binding or making the cutlet to hold in right shape without falling apart.
  9. (You can also use any shaped cutter/ mold to shape your mixture. Repeat the process till all the mixture is complete.)
  10. Now gently take one shaped cutlet mixture, coat it well in the egg mixture and then immediately transfer the egg coated cutlet on to the bread crumbs. Coat the egg coated cutlets well in bread crumbs. When coated well keep it aside. Repeat the whole process till all the cutlet mixture is coated.
  11. Heat oil in a tawa and place the bread crumbs coated cutlets one by one and pan fry them in medium flame till both sides turn golden brown. When done transfer it to a plate with paper towel and serve it hot with ketchup.
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How to make chicken cutlet with step by step images


chicken cutlet

  1. Take the chicken breast tender slices and chop them into tiny pieces or cubes. Transfer the chicken cubes to a bowl to it add salt, chili powder, coriander powder, cumin powder, ginger garlic paste and garam masala powder. Mix well and marinate for 20 to 30 minutes.chicken cutlet
  2. After 20 to 30 minutes heat a tsp of oil in a pan to it add marinated chicken pieces and sauté well. These pieces are tiny enough that they will get cooked easily and fast. After a minute of sautéing cover the chicken with lid and cook for 3 to 4 minutes in low to medium flame.chicken cutlet
  3. After 3 to 4 minutes when the chicken looks cooked put of the flame. Transfer it a plate and mince it well as seen in the picture. You could use a masher/ fork. Keep the minced chicken aside.
    chicken cutlet
  4. Heat 1 tsp oil in a pan, to it add chopped onion and saute well. When the onions look sauteed add ginger garlic paste. Saute well. 
    chicken cutlet
  5. When the onions look sauteed add red chili powder and turmeric powder. Saute for a second.
    chicken cutlet
  6. Now add mashed boiled potato, minced chicken and chopped coriander leaves. Mix the mixture well adding required amount of salt until the mixture is combined well and making a ball. This should take about 2 to 3 minutes. Then put off the flame and keep the mixture aside to cool down.
    vegetable cutlet
  7. Meanwhile take bread slices and make it into small pieces. In a blender add the bread pieces and blend it into crumbs. Transfer the bread crumbs to a plate as it will be easy to coat the cutlets.
    chicken cutlet
  8. Now in a bowl break an egg and beat it well. Keep this aside as well. This mixture will be used for dipping cutlets before coating with bread crumbs.
    chicken cutlet
  9. Now pinch a small portion of the mixture and roll it into a ball, then flatten it gently by placing it between 2 palms. This is basic cutlet shape. I dint have to add any bread crumbs or flour to the cutlet mixture as it was not soggy, if you think your mixture is soggy add breadcrumbs/ maida a few tbsps to get right texture. It is important for binding or making the cutlet to hold in right shape without falling apart. (You can also use any shaped cutter/ mold to shape your mixture. Repeat the process till all the mixture is complete)
    chicken cutlet
  10. Now gently take one shaped cutlet mixture, coat it well in the egg mixture.
    chicken cutlet
  11. Immediately transfer the egg coated cutlet on to the bread crumbs. Coat the egg coated cutlets well in bread crumbs. When coated well keep it aside. Repeat the whole process till all the cutlet mixture is coated.
    chicken cutlet
  12. Heat oil in a tawa and place the bread crumbs coated cutlets one by one and pan fry them in medium flame till both sides turn golden brown. When done transfer it to a plate with paper towel and serve it hot with ketchup.
    chicken cutlet recipe

 

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