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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IFTAR/ RAMADAN SWEETS, SNACKS AND DINNER RECIPES
CHICKEN TIKKA
CHICKEN LOLLIPOP
TANDOORI CHICKEN
CHICKEN 65
CHICKEN CHUKKA
PEPPER CHICKEN
GARLIC CHICKEN

Chicken cutlet recipe, How to make chicken cutlet

2020-04-29 01:08:04

Serves 3

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. Chicken breast – 3 to 4 pcs
2. Ginger garlic paste – ½ tsp
3. Turmeric powder – ¼ tsp
4. Red chili powder – ½ tsp
5. Coriander powder – ½ tsp
6. Cumin powder – ½ tsp
7. Garam masala powder – ½ tsp
8. Salt- to taste

Ingredients

1. Potato- 1 (medium sized, boiled and mashed)
2. Onion – ¼ cup (chopped)
3. Cilantro – ¼ cup (chopped)
4. Ginger garlic paste – ¼ to ½ tsp
5. Egg – 1
6. Bread slices – 3 to 4
7. Turmeric powder – ¼ tsp
8. Red chili powder- ½ tsp
9. Garam masala powder- ¼ tsp
10. Salt- to taste
11. Oil – 2 tbsp
12. Oil- required amount for pan fry

Note

* 1 cup = 235 ml

Instructions

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.
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.
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.
When the onions look sauteed add red chili powder and turmeric powder.
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.
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.
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.
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.)
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.
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.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make chicken cutlet with step by step images

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.
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.
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.
When the onions look sauteed add red chili powder and turmeric powder. Saute for a second.
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.
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.
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.
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)
Now gently take one shaped cutlet mixture, coat it well in the egg mixture.
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.
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.