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
