Chicken Cutlet is a popular Indian snack made with minced chicken, mashed potatoes, and spices, all coated in breadcrumbs and shallow-fried to perfection. This crispy, flavorful cutlet is perfect as a snack or appetizer, especially when paired with a cup of masala chai. Unlike traditional cutlets, this recipe uses less potato and more chicken to give it a deliciously savory and satisfying taste. Learn how to make the perfect chicken cutlet with step-by-step instructions and tips for a crispy, flavorful result!
Why You’ll Love This Recipe
This Chicken Cutlet recipe is a fusion of spiced chicken and potatoes, with a crispy breadcrumb coating that’s golden and satisfying. It’s quick and easy to make, and can be prepared ahead of time for a snack or party appetizer. With spices like garam masala, coriander, and cumin, these cutlets are packed with flavor. They are light yet filling, making them perfect for any occasion—from a casual afternoon snack to a festive gathering.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cutlet Filling:
- 1 tablespoon oil
- 1 medium onion, finely chopped (or 2 spring onions)
- 1 tablespoon ginger garlic paste
- 1 green chili, finely chopped
- 1 teaspoon chili powder
- 2 teaspoons coriander powder
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 300 grams minced chicken
- 1 large potato, boiled and mashed
- 2 tablespoons breadcrumbs
- 2 teaspoons salt
- 3 tablespoons coriander leaves, finely chopped
- 1 teaspoon lemon juice
For the Breading Station:
- ¼ cup all-purpose flour
- ½ cup water
- 2 cups breadcrumbs
- Oil for shallow frying
Directions
- Prepare the Cutlet Filling:
- Heat 1 tablespoon oil in a pan over medium heat. Add the finely chopped onions and sauté until golden brown.
- Add the ginger garlic paste and green chili to the pan, and sauté for another minute.
- Add the chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix well.
- Add the minced chicken and cook until fully cooked and no longer pink. Sprinkle in the coriander leaves and mix thoroughly.
- Remove the mixture from the heat and allow it to cool for a few minutes.
- In a separate bowl, mash the boiled potato roughly. Add the cooked chicken mixture, breadcrumbs, salt, and lemon juice. Mix until the ingredients are well combined.
- Shape the Cutlets:
- Take small portions of the chicken mixture and shape them into round or oval patties.
- Place the shaped patties in the fridge for 15-30 minutes to firm up.
- Prepare the Breading Station:
- In a shallow bowl, mix the all-purpose flour with water to form a runny batter.
- Place breadcrumbs in a separate shallow plate.
- Coat the Cutlets:
- Take each patty and dip it into the flour batter, then coat it evenly with breadcrumbs.
- Once all the patties are coated, place them in the fridge for 30 minutes to firm up.
- Fry the Cutlets:
- Heat oil for shallow frying in a frying pan over medium heat.
- Carefully add the cutlets to the hot oil and fry until golden and crispy on both sides, about 4-5 minutes per side.
- Remove the cutlets and place them on paper towels to drain excess oil.
- Serve:
- Serve the crispy chicken cutlets hot with ketchup or your favorite chutney.
Servings and Timing
- Servings: 15 cutlets
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
Variations
- Use Shredded Chicken: If you prefer, you can substitute the minced chicken with cooked shredded chicken or chopped cooked chicken (such as rotisserie or grilled chicken).
- Add More Vegetables: For added nutrition, finely chop and add carrots, beans, or green peas to the chicken filling.
- Coating Options: Instead of all-purpose flour, you can use wheat flour, cornstarch, or beaten egg as a coating for the cutlets.
- Spicy Kick: Add extra green chilies or red chili flakes to the filling for a spicier cutlet.
Storage/Reheating
- Storage: Store leftover crumbed cutlets in the fridge for up to 3 days. You can also freeze the cutlets for up to 3 months by placing them between sheets of parchment paper.
- Reheating: To reheat, place the frozen cutlets in a preheated oven at 350°F (175°C) for 10-15 minutes, or heat them in a frying pan over low heat with a little oil until they’re crispy and warmed through.
FAQs
Can I make these cutlets ahead of time?
Yes, you can prepare the cutlets ahead of time. After shaping and breading the patties, store them in the fridge or freezer. Fry them when you’re ready to serve.
Can I use chicken breast instead of minced chicken?
Yes, you can use cooked chicken breast that is finely chopped or shredded. The texture might be slightly different but will still work well.
How do I make the cutlets crispier?
Make sure to coat the cutlets well in breadcrumbs and chill them before frying. This helps them stay crispy on the outside.
Can I bake the cutlets instead of frying them?
Yes, you can bake the cutlets at 400°F (200°C) for 15-20 minutes, flipping halfway through, until they’re golden and crispy.
How do I know when the cutlets are cooked?
The cutlets are done when they are golden brown and crispy on the outside and fully cooked through inside. You can cut one open to check that the inside is hot and the chicken is fully cooked.
Can I freeze the cutlets after frying?
Yes, after frying, let the cutlets cool completely and store them in an airtight container or freezer bag in the freezer for up to 3 months.
Can I make these cutlets vegan?
To make the cutlets vegan, use a plant-based substitute for the chicken, such as tofu or chickpeas, and skip the egg in the coating.
Conclusion
These Chicken Cutlets are a delicious, crispy, and savory treat perfect for snacks, appetizers, or a light meal. With a flavorful chicken filling, aromatic spices, and a crispy coating, these cutlets are sure to become a family favorite. Whether you enjoy them with a cup of masala chai or as part of a larger meal, they’re easy to prepare and full of flavor.
Print
Chicken Cutlet Recipe
- Total Time: 35 minutes
- Yield: 15 cutlets
Description
This Chicken Cutlet recipe features minced chicken mixed with spices and mashed potatoes, coated with breadcrumbs, and shallow-fried to golden perfection. A popular Indian snack, it’s similar to mutton cutlets, and is perfect when paired with masala chai. Crispy on the outside and tender on the inside, these cutlets make a delicious snack or appetizer.
Ingredients
For the Cutlet Filling:
1 tablespoon oil
1 medium onion (chopped finely) (or 2 spring onions if preferred)
1 tablespoon ginger-garlic paste
1 green chili (chopped finely)
1 teaspoon chili powder
2 teaspoons coriander powder
1 teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon garam masala powder
300 grams minced chicken
1 large potato (boiled and mashed)
2 tablespoons breadcrumbs
2 teaspoons salt
3 tablespoons coriander leaves (finely chopped)
1 teaspoon lemon juice
For the Breading Station:
¼ cup all-purpose flour
½ cup water
2 cups breadcrumbs
Oil for shallow frying
Instructions
Prepare the Cutlet Filling:
Heat oil in a pan and sauté onions until golden brown.
Add ginger-garlic paste and green chilies, and sauté for another minute.
Add salt, chili powder, coriander powder, turmeric powder, cumin powder, and garam masala powder. Mix well.
Add minced chicken and cook until the chicken is fully cooked.
Sprinkle coriander leaves and mix them in.
Take the boiled and mashed potato in a bowl and mix it with the cooked chicken mince.
Add breadcrumbs and mix well. Finally, add lemon juice and combine everything to form the cutlet filling.
Shape the Patties:
Take small portions of the mixture and shape them into round or oval patties.
Set aside and refrigerate for 15-30 minutes to firm up.
Prepare the Breading Station:
Mix flour with water to create a runny batter.
Place breadcrumbs in a shallow plate.
Coat the Patties:
Dip each patty into the flour batter and coat it well in breadcrumbs.
Refrigerate for another 30 minutes to firm up.
Fry the Cutlets:
Heat oil in a frying pan over medium heat for shallow frying.
Drop the patties into hot oil and fry until golden brown on both sides.
Remove from oil and drain on paper towels.
Serve:
Serve the chicken cutlets hot with ketchup or any dip of your choice.
Notes
Instead of chicken mince, you can use cooked shredded chicken, chopped cooked chicken, or leftover rotisserie chicken.
If the cutlet mixture is too loose and not binding, add more breadcrumbs until it comes together.
You can use wheat flour, cornstarch, or beaten egg instead of all-purpose flour for the coating.
For added flavor and nutrition, you can add finely chopped vegetables like carrots, beans, or peas to the filling.
Store leftover cutlets in the fridge for 3 days or freeze them for up to 3 months between sheets of parchment paper.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Indian
