Meal Prep · Indian
Indian Chicken Cutlet
Crispy, flavorful Indian chicken cutlets, a beloved snack or appetizer packed with aromatic spices.
Ingredients
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Step-by-step- Heat 1 tbsp oil in a pan. Add chopped onion and sauté until translucent. Add ginger, garlic, and green chilies, cook for 2 minutes until fragrant.
- Add ground chicken to the pan and cook, breaking up lumps, until it changes color and is no longer pink. Drain any excess liquid.
- Stir in turmeric powder, red chili powder, garam masala, cumin powder, coriander powder, and salt. Cook for 5-7 minutes, ensuring chicken is cooked through and spices are well incorporated.
- Remove from heat and let the chicken mixture cool slightly. Transfer to a large bowl.
- Add mashed potatoes and chopped coriander leaves to the chicken mixture. Mix everything thoroughly until well combined. Taste and adjust seasoning if needed.
- Divide the mixture into equal portions and shape them into flat, oval, or round cutlets.
- Dip each cutlet first into the beaten egg, ensuring it’s fully coated, then dredge in breadcrumbs, pressing gently to adhere.
- Heat oil in a shallow pan over medium heat. Fry the cutlets in batches for 3-4 minutes per side, or until golden brown and crispy. Ensure not to overcrowd the pan.
- Remove fried cutlets and place them on a paper towel-lined plate to drain excess oil. Serve hot with your favorite chutney or ketchup.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 15 g |
| Carbohydrates | 18 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store cooked cutlets in an airtight container. Reheat thoroughly before serving.
Freezer Up to 3 months
To freeze uncooked cutlets: Place shaped, breaded cutlets on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container with parchment paper between layers. Cook from frozen or thaw overnight in the fridge.
Reheat Stovetop/Oven/Air Fryer
Reheat in a pan with a little oil until crispy, in an oven at 350°F (175°C) for 10-15 minutes, or in an air fryer for 5-7 minutes until heated through and crisp.
Chef’s Corner
- For extra crispiness, use panko breadcrumbs instead of regular breadcrumbs.
- Ensure the chicken mixture is completely cooled before shaping; this prevents the cutlets from breaking apart during frying.
- If the mixture feels too wet to shape, add a tablespoon or two more of breadcrumbs to bind it.
- For a healthier option, bake the cutlets at 375°F (190°C) for 20-25 minutes, flipping halfway, or air fry until golden and cooked through.
