There’s something universally comforting about biting into a perfectly golden, crispy chicken cutlet. Whether you’re serving it up as a quick weeknight dinner, stuffing it into sandwiches, or pairing it with a fresh salad, chicken cutlets are one of those versatile dishes that never go out of style. Whether you’re a beginner in the kitchen or a seasoned home cook, this simple yet crowd-pleasing recipe deserves a place in your regular rotation.
One of the reasons I like making chicken cutlets is, it is one of those dishes where you are free to experiment. You can change the ingredients by replacing it with something similar. I have replaced bread crumbs with sugar free rusk powder. Trust me the taste was the same.
So, if you do try this recipe and get innovative in the process, please do share it with our readers. Now let’s jump into the list of ingredients required:
Ingredients:
- 300 grams of raw chicken kheema
- 1 big potato or 2 small potatoes
- 2 No-Sugar Rusk powdered (remember you can use breadcrumbs the old fashioned way)
- 1 egg
- 1 big red onion
- 2 small green chillies
- 2 big garlic pods
- 1inch ginger peeled
- A handful of coriander leaves
- Pink Salt (you can use any kind of salt)
- Black Pepper powder
- Red Chilli Powder
- Turmeric powder
Recipe With Pictures:
Boil potatoes until they are soft. Make sure they aren’t too soggy, it is better for the potatoes to not retain too much water. It is the binding agent for the cutlet to get its cutlet shape.
Clean chicken kheema under water and strain away the water as well.
Slice the red onions into small pieces. Chop the coriander leaves.
Chop the ginger and garlic into tiny pieces. Make sure the pieces are as tiny as possible as you don’t want ginger garlic pieces to end up distinctly in your mouth when you take a bite of the chicken cutlet.
Chop green chillies into tiny pieces.
Drop a raw egg open in a bowl.
Also, place powdered rusk powder on a separate plate for dipping the chicken cutlet in before shallow frying. Please note you can use the breadcrumbs. The difference a powdered no-sugar added rusk makes is, it barely makes its presence in the final product. You get a cutlet that has a smooth surface as if there were no extra ingredients used to coat it.
Keep your powdered masala ready. The powdered masalas include turmeric powder, red chilli powder, black pepper powder and pink salt.
Pour oil onto a frying pan and heat it. I use sesame oil, you can use any oil of your choice.
Add ginger garlic pieces to the oil and saute for a minute.
Add red onion pieces and green chilli slices to the mixture and saute until the onions become translucent.
Add the powdered masalas to the mixture and saute further for a minute.
Then add the chicken pieces to the mixture and stir them well such that the chicken is coated with the sauteed mixture.
After 3-4 minutes of stirring raw chicken add the boiled potatoes. Follow this by adding chopped coriander. Also add a spoon of the powdered sugarless rusk for better binding. Stir it on gas for 1-2 mins until the potato and coriander are mixed well.
Transfer it into a bowl and let it cool to room temperature. Taste the mixture and if required adjust the amount of salt as per your taste.
After the mixture cools down, knead it a bit with your hands. Grease your palm if required and make cutlet shapes out of the mixture.
Dip the cutlet in the whisked egg followed by coating it with the powdered rusk.
In a frying pan, add oil and heat it for half a minute. Add the cutlets to the pan and shallow fry.
Keep it on moderate heat, on the higher side.
Since the chicken and potato in the mixture were pre-cooked, you won’t need to cook the cutlets for long.
Flip the cutlets as they cook on both sides. Transfer them onto the plate and have them as is or accompany it with rice and curry.
How to Serve Chicken Cutlets
While I personally like to eat them with rice and fish curry or rice and dal or rice and rasam, here are some other ways to serve them:
- As a main dish with mashed potatoes, sautéed greens, or a side salad.
- In a sandwich with lettuce, tomatoes, and a dollop of mayo or mustard.
- As a wrap with spicy sauce and slaw for a quick lunch.
- Over pasta with marinara or Alfredo sauce for a filling dinner.
- With chutneys or ketchup as a party appetizer.
Let me know how you prefer to eat chicken cutlets!