Chicken Cutlet in Indian Spices

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Easy Peasy Succulent Chicken Cutlet, sure to please everyone in no time and the addition of crispy fried onions along with fresh coriander/parsley gives it a very distinctive pallatable taste. It can be made using fresh or frozen ingredients.

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Easy Peasy Succulent Chicken Cutlet made Indian-style. Discover our recipe.

The Gourmandize Team

  • 4
  • Easy
  • 10 mins
  • 10 mins
  • Budget Friendly

Ingredients

  • 2 Eggs + 1Tbsp warm water – For egg wash
  • 4 Tbsp Cornflour – For Dredging
  • 6 Tbsp Oil – for sautéing the cutlet
  • For the Chicken Mince:
  • 5 Chicken Breast Fillet – OR you may take ground chicken
  • 1 Tsp Ginger-garlic paste – You may use fresh or store bought as per availability
  • 1 Medium Onion – Cubed
  • 1 Large Boiled Potato – Peeled and cubed
  • ¼ Cup Fresh Coriander Leaves
  • 1 Large Green Chili – thinly chopped – Add as per taste - OPTIONAL
  • Powdered Spices:
  • 1 Tsp Garam Masala – Easily available in most local grocers.
  • 1 Tsp Cumin Powder (Jeera)
  • 1 Tsp Red Chili Powder
  • ½ Tsp Pepper Powder
  • 2 Tsp Salt (As per your taste)
  • For Bread Coating:
  • 4 Slices of Brown Bread – You may use regular bread
  • 2 Tbsp of Flour – I’m using whole wheat, you may use all-purpose flour
  • ½ Cup Crispy Fried Onions – Easily available in stores or can be made at home
  • ¼ Cup Fresh Coriander/Parsley Leaves
  • 1/2 Tsp Salt
  • 1/2 Tsp Pepper

Preparation

Step 1

In a food processor, pulse together the “bread coating” ingredients to a thin crumbly powder and keep aside in a medium bowl.

Step 2

Now, place all the mentioned ingredients under chicken mince and powdered spices and pulse to form a thick minced paste.
Scoop the chicken mince paste into a medium bowl.

Step 3

Take a small palm size amount of this paste and form into desired shape (round/oval/rectangle/any) and coat them with cornflour on both sides.
Follow the step till all the cutlets are made.

Step 4

In a small bowl take eggs+1tbsp water and whisk for 1min.

Step 5

Now take each chicken cutlet and dip it evenly coating both sides.

Step 6

Place the egg coated cutlet into the bread mixture. Evenly coat on both sides and pat with hands to form a thick even cutlet.
Follow steps 7 till all cutlets are coated with bread.

Step 7

Now heat a large nonstick pan on high for 2min and pour 1tbsp oil.
Place about 4-5 uncooked chicken cutlet and shallow fry on both sides till they are evenly brown and the chicken is cooked (Takes about 5-6 min for each batch of 4-5 cutlets to cook on medium heat)

Step 8

Serve Hot with a dollop of sour cream or butter.

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If time permits, refrigerate these uncooked cutlet for couple of mins, so that the coating sets.

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