Chicken Cutlet Recipe

Chicken Cutlet Recipe, which is an Indian chicken patties with added mashed potatoes, spices which is coated with breadcrumbs and fried. On this recipe l have used less potatoes and more chicken for the right bakery style chicken cutlet. This pan fried chicken cutlet is comparable to mutton cutlet and is just perfect with some masala chai. Learn the way to make the right chicken cutlet with step-by-step pictures and video.

Chicken Cutlet

I like chicken cutlet, they’re a really tasty snack. But in some bakery they simply increase the quantity of potatoes in them and reduce the chicken, That is my way of constructing them. I wish to use less potatoes and more chicken so you’re going to get a tasty chicken cutlets. It’s pretty easy to make as well.

About Chicken Cutlet

Cutlet is a preferred Indian snack recipe normally made with vegetables, paneer, potatoes or some form of meat. Among 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’ll be able to make cutlet vegetarian or non vegetarian. I even 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 should use chicken mince or cooked chicken which is shredded. Within the step-by-step pictures, I even have shown chicken cutlet made with minced chicken. When you want the recipe for cooked chicken which is shredded, I’m sharing each the recipe with you. You’ll be able to check below for details.

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

Onion – You should utilize regular onions which is chopped. I used few spring onions. Each might be used.

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

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

Plain Flour – I used all purpose flour for the dipping. You should utilize wheat flour also or cornstarch.

Breadcrumbs – fresh or dry breadcrumbs might 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 make use of for Cutlet

Chicken Mince

Minced chicken is the simple option. You’ll be able to take some boneless chicken, it may possibly be either chicken breast or chicken thigh. Grind them in food processor or blender till nice and use because it is.

Readymade ground minced chicken is on the market in lots of super market or you possibly 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 alternative. When you are using pressure cooker, cook chicken for 4 whistle.

When you are cooking in regular pot. It is going to 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.

As an alternative of cooking chicken yourselves, You should utilize grilled chicken or rotisserie chicken.

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

Use a shallow tray or any plate for the ingredients. Ensure that you’ve gotten your station ready before you begin 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 rather thin batter. You should utilize plain flour, wheat flour or cornstarch. As an alternative of flour coating, you should 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. Proceed doing this till your complete mixture gets over.

Shaped breaded cutlet might be kept in fridge for two days and in freezer for a month.

Methods to Make Chicken Cutlet (Stepwise Pictures)

Making Chicken Filling

1)Heat oil in a frying pan, for higher flavour you should use butter or ghee. Add in finely chopped spring onions or regular onions. Ensure that you chop them finely so it incorporate easier within 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. That is optional but chillies add a beautiful aroma and flavour.

4)Now add within the spices. I’m using a mix of chilli powder, cumin powder, turmeric powder and coriander powder. Stir fry the spices within the oil for 30 seconds on low heat.

5)Add in garam masala powder and blend well.

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

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

8)Stir fry the chicken mince with the onions and spices till it’s 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 blend well.

11)Finally squeeze in some lemon juice and blend the chicken rather well. That is your chicken filling. Put aside so it cools.

Mashed Potatoes

12)You would like boiled potatoes for the cutlet. I boiled them in pressure cooker. You’ll be able to cook them in sauce pot or quick 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 permit them to chill 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 blend rather well.

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

Shaping Cutlet

18)Take small portion of the filling. This is determined by how big or small you would like 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’ll be able to place this in fridge for quarter-hour to firm up the chicken cutlet.

Flour Coating for Cutlet

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

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

Breading Chicken Cutlet

24)Take the shaped chicken cutlet, dip within the flour batter evenly.

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

26)Coat the breadcrumbs over the chicken cutlet.

27)Now the chicken cutlet is well coated.

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

Pro Suggestions: Allowing the crumbed cutlet rest within the fridge for half-hour will allow the breadcrumbs keep on with the cutlet.

Frying Chicken Cutlet

29)Heat oil for frying. Drop chicken cutlet within the oil one after the other 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 surplus oil.

33)Serve with ketchup.

Expert Suggestions

• As an alternative of chicken mince you should use cooked shredded chicken or chopped cooked chicken. Leftover chicken or shredded grilled or rotisserie chicken.
• If the cutlet mix is just not binding. You’ll be able to add more breadcrumbs and blend till it comes together.
• As an alternative of using plain flour for coating the cutlet. You should utilize wheat flour, cornstarch or beaten egg as coating. 
• You’ll be able to add finely chopped carrots, beans, green peas within the cutlet filling. 

Storage

You’ll be able to 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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If you’ve gotten any questions not covered on this post and in the event you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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