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.

Chicken Cutlet

I love chicken cutlet, they are a very tasty snack. But in some bakery they just increase the amount of potatoes in them and reduce the chicken, This is my way of making them. I like to use less potatoes and more chicken so you will get a tasty chicken cutlets. It is pretty easy to make as well.

About Chicken Cutlet

Cutlet is a popular Indian snack recipe usually made with vegetables, paneer, potatoes or some kind of meat. Some of the popular cutlet recipes are chicken cutlet, mutton cutlet and fish cutlet.

Vegetables or meat mixture is cooked in an onion, ginger, garlic spiced mixture. Boiled potatoes is mixed into the mixture which acts as a binding. The mixture is then shaped into small patties, dipped in flour paste and coated in breadcrumbs. This patties is fried till golden and crispy.

You can make cutlet vegetarian or non vegetarian. I have many vegetarian cutlet options as well like my soya chunks cutlet, bread veg cutlet or veg cutlet.

Chicken Cutlet Ingredients

Chicken - for making cutlet you can use chicken mince or cooked chicken which is shredded. In the step by step pictures, I have shown chicken cutlet made with minced chicken. If you want the recipe for cooked chicken which is shredded, I am sharing both the recipe with you. You can check below for details.

Potatoes - cutlet mixture needs some kind of binding ingredients. Potatoes adds to the taste and texture. Use boiled mashed potatoes for perfect texture.

Onion - You can use regular onions which is chopped. I used few spring onions. Both can be used.

Ginger & Garlic - Fresh ginger garlic paste adds to the taste and texture.

Spice Powders - I used a combination of chilli powder, turmeric powder, cumin, coriander and garam masala powder.

Plain Flour - I used all purpose flour for the dipping. You can use wheat flour also or cornstarch.

Breadcrumbs - fresh or dry breadcrumbs can be used for coating. For getting breadcrumbs, just take few slices of bread and powder them in a blender or food processor.

Which Chicken to use for Cutlet

Chicken Mince

Minced chicken is the easy option. You can take some boneless chicken, it can be either chicken breast or chicken thigh. Grind them in food processor or blender till fine and use as it is.

Readymade ground minced chicken is available in many super market or you can ask your butcher to mince it for you as well.

Cooked Shredded Chicken

This needs cooking in prior. Take chicken in a pressure cooker or regular pot. Cover with water, season with salt and any spices of choice. If you are using pressure cooker, cook chicken for 4 whistle.

If you are cooking in regular pot. It will take around 35 to 45 minutes for the chicken to cook. Once chicken is cooked, strain the chicken from the stock. Reserve the stock for making soups. Pull the chicken from the bones and shred into small pieces and use accordingly.

Instead of cooking chicken yourselves, You can use grilled chicken or rotisserie chicken.

Cutlet gets it name because of the patties like shape. Take small portion of the chicken mixture and shape it into round patties. Now you can prepare the breading station for the cutlet which include flour and breadcrumbs. 

Use a shallow tray or any plate for the ingredients. Make sure you have your station ready before you start shaping the cutlets. Now take small portions out this and shape into round shape or your favourite shape.

Mix flour with water to form a slightly thin batter. You can use plain flour, wheat flour or cornstarch. Instead of flour coating, you can use beaten egg as coating as well. For the outer breadcrumb coating, take fresh or dry breadcrumbs in a shallow plate.

Now dip the cutlet into flour batter, then breadcrumbs. Continue doing this till the entire mixture gets over.

Shaped breaded cutlet can be kept in fridge for 2 days and in freezer for a month.

How to Make Chicken Cutlet (Stepwise Pictures)

Making Chicken Filling

1)Heat oil in a frying pan, for better flavour you can use butter or ghee. Add in finely chopped spring onions or regular onions. Make sure you chop them finely so it incorporate easier in the filling.

2)Add in ginger garlic paste to the sauted onions. Cook them for 1 minute till the raw smell leaves.

3)Add in finely chopped green chillies. This is optional but chillies add a wonderful aroma and flavour.

4)Now add in the spices. I am using a combination of chilli powder, cumin powder, turmeric powder and coriander powder. Stir fry the spices in the oil for 30 seconds on low heat.

5)Add in garam masala powder and mix well.

6)Sprinkle some salt into the onions and mix well.

7)Now add in the chicken mince. Ground chicken mixes evenly into the spiced mixture.

8)Stir fry the chicken mince with the onions and spices till it is combined. Stir fry and break the chicken into small pieces till it gets cooked.

9)Stir fry the chicken for 8 to 10 minutes till golden and chicken is cooked completely.

10)Add in chopped coriander leaves and mix well.

11)Finally squeeze in some lemon juice and mix the chicken really well. This is your chicken filling. Set aside so it cools.

Mashed Potatoes

12)You need boiled potatoes for the cutlet. I boiled them in pressure cooker. You can cook them in sauce pot or instant pot.

Take potatoes, halve them and add them in pressure cooker, cover with water and pressure cook for 3 to 4 whistle. Once the potatoes are cooked, strain it in a colander and allow them to cool down.

Peel off the skins and take them in a bowl.

13)Use a potato masher or fork to mash the potatoes roughly.

Making Cutlet Filling

14)Add the cooked cooled mince into the potatoes.

15)Mix the chicken mince into the potatoes.

16)Sprinkle some breadcrumbs mixture over the potatoes and mix really well.

17)Once the chicken cutlet mix comes together like this. The filling is ready.

Shaping Cutlet

18)Take small portion of the filling. This depends on how big or small you want the cutlet to be.

19)Shape the cutlet into small balls.

20)Flatten the cutlet gently to form into round patties.

21)I shaped all my cutlet like this. You can place this in fridge for 15 minutes to firm up the chicken cutlet.

Flour Coating for Cutlet

22)Take plain flour in a bowl. I used regular all purpose flour. you can use wheat flour or cornstarch.

23)Add some water to make into a batter like this.

Breading Chicken Cutlet

24)Take the shaped chicken cutlet, dip in the flour batter lightly.

25)Remove it gently from the batter and drop in the breadcrumbs.

26)Coat the breadcrumbs over the chicken cutlet.

27)Now the chicken cutlet is well coated.

28)Now all the cutlets are coated. Now you have two options, you can place this in fridge and fry when needed. Or you can fry immediately.

Pro Tips: Allowing the crumbed cutlet rest in the fridge for 30 minutes will allow the breadcrumbs stick to the cutlet.

Frying Chicken Cutlet

29)Heat oil for frying. Drop chicken cutlet in the oil one by one and fry on medium high heat till golden and crispy.

30)Flip over and fry till golden brown.

31)Chicken cutlet is fried till golden brown.

32)Strain the cutlet onto some paper towel to remove the excess oil.

33)Serve with ketchup.

Expert Tips

• 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. 

More Snack Recipes to Try

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