Chicken Cutlet

Chicken Cutlet

Chicken cutlet is similar to the vegetable cutlet. I have substituted the mixed vegetables with minced chicken.

The recipe below makes 10 cutlets.


  • Oil- 1 + 1/2 tbsps
  • Cumin seeds – 1/4 tsp
  • Hing – 4 pinches
  • Onion – 1/4 cup,finely chopped
  • Capsicum – 4 tbsps, finely chopped. I have used red and green capsicum.
  • Ginger – 1 inch, finely chopped
  • Garlic – 3 cloves, finely chopped
  • Potatoes – 2
  • Chicken – 150 grams, minced
  • Turmeric powder – 1/8 tsp
  • Cumin powder – 1 + 1/2 tsp
  • Coriander powder – 1 + 1/2 tsp
  • Chilli powder – 2  tsp,adjust according to taste
  • Cilantro – 4 strands, chopped
  • Salt – to taste
  • All-purpose flour/maida – 3 tbsps
  • Water – 7 tbsps
  • Bread – 2 slices


  • Cook potatoes in water with a little salt or steam cook the potatoes.
  • Mash the cooked potatoes using a fork.
  • In a bowl mix maida and water together.Add 3 pinches or salt to it.Set it aside.
  • Toast the bread and let it cool. Grind it into bread crumbs.
  • Line baking tray with foil and spray it with oil.
  • Heat oil in a non stick pan.
  • Add cumin seeds.
  • Add the onion, capsicum, ginger, garlic, turmeric powder and hing.
  • When the onions are cooked, add chicken, salt, chilli powder, coriander powder and cumin powder.
  • When the chicken is cooked; switch to low heat and add the mashed potatoes, salt and cilantro.
  • Stir continuously until the mixture is blended.
  • Turn off the heat and let the mixture cool.
  • When the mixture is warm enough to handle, knead the mixture using your hand for 3 minutes.
  • Preheat oven to 375F.
  • Make a small ball using the mixture and flatten it into patties.
  • Dip the patties in maida mixture and roll them in bread crumbs.
  • Place the prepared patties on the baking tray.
  • Spray cutlets with oil.
  • Bake cutlets for 12 minutes.
  • Rotate tray and bake for 8 minutes.
  • Flip the cutlets over.
  • Spray with oil.
  • Bake for 12 minutes.
  • Rotate tray and bake for 5 minutes.
  • Turn the broil option on and let both sides of the cutlets brown.
  • Keep an eye on the cutlets at this step to prevent the cutlets from burning.
  • Serve cutlets hot with tomato ketchup.

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