These golden-brown cutlets, packed with juicy chicken and a perfect blend of spices, offer a delightful crunch with every bite. Whether served as an appetizer, snack, or a side dish, these cutlets promise to impress your family and guests alike.
Ingredients
- For the Chicken Mixture:
- 500g boneless chicken breast, boiled and shredded
- 1 medium onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1/2 cup boiled potatoes, mashed
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves, chopped
- For the Coating:
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
Steps
1. Preparing the Chicken Mixture Start by boiling the chicken breasts until they are fully cooked, then shred them into fine pieces. In a large bowl, combine the shredded chicken with finely chopped onions, green chilies, and the ginger-garlic paste. Mix well to ensure the flavors blend evenly. Next, add the mashed potatoes to the bowl, which will act as a binder, holding the mixture together.
2. Seasoning the Mixture Season the chicken mixture with garam masala, red chili powder, turmeric powder, and coriander powder. Add salt according to your taste. Stir the mixture thoroughly to ensure that all the spices are well distributed, giving the cutlets their distinctive flavor. Finally, fold in the chopped coriander leaves to add a touch of freshness.
3. Shaping the Cutlets Divide the chicken mixture into equal portions, and shape each portion into a round, flat cutlet. You can make them as thick or thin as you prefer, but keeping them about half an inch thick is ideal for a perfect crunch. Place the shaped cutlets on a plate and prepare for the coating process.
4. Coating the Cutlets Beat the eggs in a shallow bowl, and in another bowl, spread out the breadcrumbs. Dip each cutlet first into the beaten egg, ensuring it is fully coated, and then roll it in the breadcrumbs. Press gently to ensure the breadcrumbs adhere well to the cutlet, creating a uniform coating. This step is crucial for achieving the signature crispy exterior.
5. Frying the Cutlets Heat oil in a deep frying pan over medium heat. Once the oil is hot enough, carefully slide in the cutlets. Fry them in batches, avoiding overcrowding the pan. Fry each cutlet for about 3-4 minutes on each side, or until they turn golden brown and crispy. Once done, remove them from the oil and drain on paper towels to absorb excess oil.
6. Serving Serve the Chicken Cutlets hot with your favorite dips like ketchup, mint chutney, or a spicy mayo. Garnish with lemon wedges and extra coriander leaves for a burst of color and freshness.
Tips For Variation
- Spicy Cutlets: Add extra green chilies or use spicy breadcrumbs to kick up the heat.
- Herb-Flavored Cutlets: Incorporate fresh herbs like basil or mint into the mixture for a fragrant twist.
- Cheese-Stuffed Cutlets: Add a small cube of mozzarella or cheddar cheese in the center of each cutlet for a gooey surprise.
- Healthier Option: Bake the cutlets at 200°C (392°F) for 20-25 minutes instead of frying for a lighter version.
- Add Vegetables: Finely chop veggies like carrots, peas, or bell peppers for added texture and nutrition.
- Gluten-Free Cutlets: Use gluten-free breadcrumbs or crushed cornflakes for a gluten-free option.
- Lemon Zest: Adding a bit of lemon zest to the mixture will give the cutlets a fresh, tangy flavor.
- Herb Butter Coating: Brush the cutlets with herb-infused butter before coating them with breadcrumbs for an extra layer of flavor.
Macros (Per Serving)
- Calories: 220
- Protein: 15g
- Fat: 12g
- Carbohydrates: 18g
- Fiber: 2g
- Sodium: 450mg
- Cholesterol: 70mg
FAQs
1. Can I freeze Chicken Cutlets?
- Yes, you can freeze uncooked chicken cutlets. Layer them on a tray with parchment paper, freeze until solid, then transfer to a freezer bag. They can be stored for up to 3 months. When ready to cook, fry them directly from the freezer without thawing.
2. How can I make the cutlets more crispy?
- For extra crispy cutlets, double-coat them by dipping them in the egg and breadcrumbs twice. Also, ensure the oil is hot enough before frying to avoid soggy cutlets.
3. What can I serve with Chicken Cutlets?
- Chicken Cutlets pair well with a variety of sides, including salads, coleslaw, or roasted vegetables. They also work great in sandwiches or wraps for a complete meal.
4. Can I use chicken thighs instead of breasts?
- Yes, chicken thighs can be used for a juicier cutlet. Just make sure to cook them thoroughly and shred finely to maintain the texture.
5. How do I prevent the cutlets from falling apart while frying?
- To prevent cutlets from breaking apart, make sure the mixture is well-bound. Adding extra mashed potatoes or even a little flour can help. Also, avoid overmixing the chicken mixture as this can make it too loose.
Crispy Chicken Cutlets: A Restaurant-Style Delight
Ingredients
For the Chicken Mixture:
- 500 g boneless chicken breast boiled and shredded
- 1 medium onion finely chopped
- 2 green chilies finely chopped
- 1 tablespoon ginger-garlic paste
- ½ cup boiled potatoes mashed
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- Salt to taste
- Fresh coriander leaves chopped
For the Coating:
- 2 eggs beaten
- 1 cup breadcrumbs
- Oil for frying
Instructions
- Preparing the Chicken Mixture Start by boiling the chicken breasts until they are fully cooked, then shred them into fine pieces. In a large bowl, combine the shredded chicken with finely chopped onions, green chilies, and the ginger-garlic paste. Mix well to ensure the flavors blend evenly. Next, add the mashed potatoes to the bowl, which will act as a binder, holding the mixture together.
- Seasoning the Mixture Season the chicken mixture with garam masala, red chili powder, turmeric powder, and coriander powder. Add salt according to your taste. Stir the mixture thoroughly to ensure that all the spices are well distributed, giving the cutlets their distinctive flavor. Finally, fold in the chopped coriander leaves to add a touch of freshness.
- Shaping the Cutlets Divide the chicken mixture into equal portions, and shape each portion into a round, flat cutlet. You can make them as thick or thin as you prefer, but keeping them about half an inch thick is ideal for a perfect crunch. Place the shaped cutlets on a plate and prepare for the coating process.
- Coating the Cutlets Beat the eggs in a shallow bowl, and in another bowl, spread out the breadcrumbs. Dip each cutlet first into the beaten egg, ensuring it is fully coated, and then roll it in the breadcrumbs. Press gently to ensure the breadcrumbs adhere well to the cutlet, creating a uniform coating. This step is crucial for achieving the signature crispy exterior.
- Frying the Cutlets Heat oil in a deep frying pan over medium heat. Once the oil is hot enough, carefully slide in the cutlets. Fry them in batches, avoiding overcrowding the pan. Fry each cutlet for about 3-4 minutes on each side, or until they turn golden brown and crispy. Once done, remove them from the oil and drain on paper towels to absorb excess oil.
- Serving Serve the Chicken Cutlets hot with your favorite dips like ketchup, mint chutney, or a spicy mayo. Garnish with lemon wedges and extra coriander leaves for a burst of color and freshness.