Chicken Cutlet Recipe | How to make Chicken Cutlet

September 27, 2017


Chicken Cutlet Recipe | How to make Chicken Cutlet



Learn how to make Chicken Cutlet with step by step photos. As the name suggest, chicken is the main ingredients and boiled potato has been added for binding purpose.




Making chicken cutlet or any other cutlet was a big horrifying fact for me, as few of my initial attempts of making cutlets were all a big flop. And I pledged not to ever try it again. But sometimes things are not under your control. I was always overwhelmed by seeing my cousins make those perfect beauties and the urge to make it, happened again, but this time, it was a success and thus the success journey begun.

Chicken Cutlet Recipe | How to make Chicken Cutlet

Okay! Enough of story telling, now lets get back to the business. You might be one like me initially but trust me practice makes the woman also perfect. So, don't let it go.. Every time I make, this chicken cutlet is a hit in my family.


How to make Chicken Cutlet with step by step photos:

1. In a small pressure cooker, add washed minced chicken, pepper, salt and a pinch of turmeric. Mix well. Close and cook for 5 minutes. Let the pressure subside.

2. Meanwhile, in a separate flat pan, pour oil, saute onion till glassy. Add chopped green chillies, ginger- garlic paste. Fry till it's raw aroma is gone. 


3. Add garam masala and salt. Transfer the cooked chicken to a plate and let it cool down.


4. Crumble the chicken and add it to the pan along with boiled and mashed potatoes. Add chopped coriander leaves. Mix well till all well combined and wait till it cools down. 

Note: If potatoes doesn't seems to be boiled well, you can grate it.

 5. Knead this mixture well and check for salt and spices. You can add more salt or chilly powder if required. Make lemon size balls out of it and press flat. by placing between your palms. You can refrigerate it and fry it later also.

Chicken Cutlet Recipe | How to make Chicken Cutlet


6. Beat 1 egg in a small ball. Add salt. Dip and coat cutlet, one at a time, into the egg mix. Take it out carefully draining the excess liquid. 
Chicken Cutlet Recipe | How to make Chicken Cutlet

7. Drop it into a bowl of bread crumb. coat well by shaking the bowl from all sides. That way you don't spoil either your fingers or the crumbs. Carefully flip it using a fork.   Take it out, with no extra crumbs on it. Lightly press all over so that the crumbs don't fall off while frying.

8. Drop it into a Kadhai of hot oil. Lower the flame to medium and fry till dark golden brown on both sides. Drain it onto a tissue paper.
Chicken Cutlet Recipe | How to make Chicken Cutlet


9. Repeat the process for the remaining cutlets and serve hot with bowl of tomato ketchup.



Chicken Cutlet Recipe | How to make Chicken Cutlet





Chicken Cutlet Recipe | How to make Chicken Cutlet
 Cuisine
 Prep Time
1 hours
 Cook Time
30 minutes
 Passive Time
30 minutes
 Servings
20 cutlets
INGREDIENTS

For Coating:
  • 1 egg, beaten
  • Bread crumb of 3-4 bread slices.
INSTRUCTIONS
  1. 1. In a small pressure cooker, add washed minced chicken, pepper, salt and a pinch of turmeric. Mix well. Close and cook for 5 minutes. Let the pressure subside.

    2. Meanwhile, in a separate flat pan, pour oil, saute onion till glassy. Add chopped green chillies, ginger- garlic paste. Fry till it's raw aroma is gone. 

    3. Add garam masala and salt. Transfer the cooked chicken to a plate and let it cool down.

    4. Crumble the chicken and add it to the pan along with boiled and mashed potatoes. Add chopped coriander leaves. Mix well till all well combined and wait till it cools down. 

    Note: If potatoes doesn't seems to be boiled well, you can grate it.

     5. Knead this mixture well and check for salt and spices. You can add more salt or chilly powder if required. Make lemon size balls out of it and press flat. by placing between your palms. You can refrigerate it and fry it later also.

    6. Beat 1 egg in a small ball. Add salt. Dip and coat cutlet, one at a time, into the egg mix. Take it out carefully draining the excess liquid. 

    7. Drop it into a bowl of bread crumb. coat well by shaking the bowl from all sides. That way you don't spoil either your fingers or the crumbs. Carefully flip it using a fork.   Take it out, with no extra crumbs on it. Lightly press all over so that the crumbs don't fall off while frying.

    8. Drop it into a Kadhai of hot oil. Lower the flame to medium and fry till dark golden brown on both sides. Drain it onto a tissue paper.

    9. Repeat the process for the remaining cutlets and serve hot with bowl of tomato ketchup.



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I'm Marina, the cook, writer and photographer behind this blog. Flavoured Goodness is an effort to share my experiments with food (veg and non-veg) and healthy alternatives. Read more


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