Indian · serves 2

Chicken Cutlet

Crumbed, fried, and it uses up leftover cooked chicken.

35 min Some work Non-vegetarian

Ingredients

  • 2 cups cooked chicken, shredded
  • 3 potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 1 tbsp ginger-garlic paste
  • 1 tsp garam masala
  • 1 tsp pepper
  • 2 eggs
  • 1.5 cups breadcrumbs
  • Coriander
  • Oil

Method

  1. Fry the onion, ginger-garlic and shredded chicken with the spices for 5 minutes to dry everything out.
  2. Mix with the mashed potato, coriander and salt. It should hold a shape without sticking to your hands.
  3. Shape into ovals, chill 20 minutes.
  4. Dip in beaten egg, then press into breadcrumbs.
  5. Shallow fry on medium, 3 minutes a side, till deep golden.
  6. Ketchup and green chutney.

Questions people ask about Chicken Cutlet

How long does Chicken Cutlet take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of chicken in Chicken Cutlet?

Use paneer, firm tofu or mushrooms. All three cook far faster than chicken, so add them in the last 5 minutes rather than at the start.

Can I make Chicken Cutlet ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Can I make Chicken Cutlet vegetarian?

Yes. Replace the chicken with paneer, firm tofu, mushrooms or soya chunks. All of them cook far faster than meat, so add them in the last five minutes rather than at the start, and keep the masala exactly as written.

What do you serve with Chicken Cutlet?

Ketchup and green chutney. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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