Chicken Cutlet

Ingredients

• 500 gboneless chicken
• 1 largeonion
• 1 tbspchopped ginger
• 2–3green chillies, chopped
• 1 largepotato, boiled and mashed
• 1 tsppepper powder
• ½ tspgaram masala
• 1 cup (about 110 g)breadcrumbs
• 1–2egg whites
• To tastecurry leaves
• To tastesalt
• For fryingoil

Instructions

1. 1

   Cook the chicken

   Cook the chicken and mince it. Sauté the onion until soft.

2. 2

   Season the mixture

   Add the chopped ginger, green chillies and curry leaves, followed by the minced chicken. Mix well, then add salt, pepper powder and garam masala. Stir for 5 minutes and take the pan off the heat.

3. 3

   Add the potato

   Leave the mixture to cool. Once cool, add the mashed potato and mix it in.

4. 4

   Shape the cutlets

   Form the mixture into small balls, then roll them into your preferred shapes.

5. 5

   Coat and fry

   Beat the egg whites. Dip each cutlet in egg white, then coat it in breadcrumbs. Deep-fry in oil and serve hot with tomato ketchup.

What are chicken cutlets?

Chicken cutlets are shaped, seasoned patties coated in crumbs and fried until crisp. In this Indian-style version, minced chicken is mixed with potato, green chilli, curry leaves and garam masala.

The potato helps bind the filling, while the egg white and breadcrumbs form the outer coating. The result is a savoury bite with a crisp shell and a softer centre.

Nutrition and macros by portion

The nutrition label shows one serving as written: 340 calories, 27g protein, 25g carbs, 14g fat.

Chicken provides most of the protein, while the potato and breadcrumbs contribute much of the carbohydrate. The frying oil and egg white coating contribute fat, though the amount absorbed during frying can vary. Balance a serving with vegetables or salad alongside.

Building the flavour

Aromatics: cooking the onion until soft gives the mixture a mellow base. Ginger, green chillies and curry leaves add fragrance and a fresh, spicy edge.

Spices: pepper and garam masala season the chicken without obscuring its flavour. Add salt to taste, remembering that the coating and any accompaniment will also be part of each bite.

Getting the mixture ready

Cool first: let the chicken mixture cool before adding the mashed potato. This makes it easier to handle while shaping and helps keep the potato from becoming overly soft.

Even texture: mince the cooked chicken finely and mix it thoroughly with the aromatics and potato. A cohesive mixture is easier to roll and less likely to break during coating.

Shaping and coating

Shape: make small balls, then roll each into the shape you prefer. Keeping them a similar size helps them cook at a similar rate.

Coating: dip each cutlet in beaten egg white before rolling it in breadcrumbs. Cover the outside evenly so the coating can crisp around the filling.

Frying and doneness

Fry: deep-fry the coated cutlets in oil as directed. The recipe does not specify an oil temperature or frying time, so watch the cutlets closely as they cook.

Check: the coating should be crisp and golden, and the centre should be hot. Avoid overcrowding the pan, which can make the oil temperature drop and the coating less crisp.

How to serve them

Serve the cutlets hot with tomato ketchup, as suggested in the method. They also work as an appetiser or snack alongside a fresh salad or sliced vegetables.

For a more substantial meal, pair them with rice or flatbread and a vegetable side. Add accompaniments separately so the crisp coating stays intact.

Recipe notes & tips

• Let the chicken mixture cool before mixing in the mashed potato.
• Shape the cutlets to a similar size for more even frying.
• Keep the breadcrumbs in a shallow dish to make coating easier.
• Fry in batches rather than crowding the pan.
• Serve the cutlets soon after frying for the crispest coating.

Variations

• Adjust the chilli: use fewer green chillies for a milder batch.
• Add fresh herbs: mix chopped coriander into the cooled filling.
• Change the shape: form the mixture into flattened patties instead of balls.
• Try a different crumb: use panko for a coarser, crisp coating.
• Serve with a dip: offer a mint or yoghurt dip alongside the ketchup.

Common mistakes to avoid

• Adding potato while hot: cool the chicken mixture first so the filling is easier to shape.
• Loose shaping: press the mixture together firmly so the cutlets hold their form.
• Patchy coating: coat each cutlet fully in egg white before rolling it in breadcrumbs.
• Overcrowding the pan: fry in batches to help the coating crisp evenly.
• Leaving them to cool: serve soon after frying to enjoy the crisp exterior.

How to store

Cool leftovers promptly, then store in an airtight container in the fridge for up to 3 days. Reheat in an oven or air fryer until hot throughout to help restore some crispness.

Frequently asked questions