Chicken cutlet is a very popular dish that you can find at all Indian restaurants or bakeries. It is loved by kids and adults alike and so is one of the most preferred dishes in our gettos or kitty parties.
Though I relished these at the restaurants, somehow never felt like making them myself. I always have a zillion things to do with chicken that cutlets never struck me. One fine day I had just a piece of chicken breast fillet and was wondering what to do with it.
It then dawned on me that I have never tried making chicken cutlets. Cutlets aren’t new to me. I have already tried fish cutlets and it was a big hit at home. I adapted this recipe from that with slight modifications.
It tasted so good like never before and I was really cross with myself that I hadn’t tried it before. Anyways, better late than never 😀 . So adding this dish to the list of family favorites.
I preferred to deep-fry, but you can tawa-fry or air-fry if you are looking to avoid deep-frying. The next time, you have some boneless chicken on hand, do try this one. You will never regret.
Over to the recipe…
Chicken cutlet
Ingredients
- 125 g boneless chicken(1 breast fillet)
- 1 medium-sized potato(130g)
- 1 small piece carrot(45g)
- 5 beans
- a few peas
- 1 medium- sized onion(50g)
- 2 green chillies
- juice of half a lemon
- coriander leaves
- 1 tbsp oil
Spice powders
- 1 tsp coriander powder
- ½ tsp garam masala powder
- ½ tsp red chilly powder
- ¼ tsp cumin powder
- ¼ tsp pepper powder
- ⅛ tsp ginger powder
- ⅛ tsp garlic powder
- salt as needed
To dredge and fry
- 1 egg
- bread crumbs as needed
- oil as needed for deep frying
Instructions
- Wash the chicken fillet, thin it by cutting it across, and steam cook in a steamer. Cool down, and shred the chicken to fine pieces.
- Pressure-cook the potato, grate the carrot and finely chop the onion, beans, chillies, and coriander leaves.
- In a pan heat up a tbsp of oil, add the onion and green chillies, and saute till it slightly browns up.
- Next, add the carrot, peas, and beans and saute well. Then add the shredded chicken, the mashed potato, and all the spice powders and saute for a minute or two.
- Finally, add the coriander leaves, squeeze the lemon juice, and turn off the stove.
- As it cools get the egg and bread crumbs ready. Once it cools, shape it into even- sized cutlets or patties.
- Heat up oil in a pan. Dip the cutlets in egg, coat with bread crumbs, and deep fry.
- Garnish with coriander leaves and serve with tomato ketchup.
Hema’s P.S
- I have added carrot beans and peas along with the regular potato. Cabbage is also a nice addition. Or you can avoid it all if you do not prefer.
- I have used ginger and garlic powders here. You can replace it with 1-2 tsps of ginger garlic paste as in my fish cutlet recipe.
- Adding chillies, pepper, and chilly powder is up to personal preference.
- I got 6 cutlets for this quantity of ingredients. You can make more or less depending on the size of your cutlets.
- There may be some variation in the color of the pictures above coz of the difference in lighting in the kitchen and hall. Please bear with it.
You may also like
