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Chicken Cutlets

User Rating 5 Star Rating (1 Review)

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I love these easy to prepare Chicken Cutlets for many reasons... they are delicious, they can be made ahead and frozen, they make my life easier because once they are put together, there's a heap of ways you can serve them! I like to make up a big batch and freeze them so I can use as required, when I don't have time to cook a fancy, involved meal. Serve them with a dip or chutney, put them between two slices of bread and you've got a yummy sandwich, roll them up in a Chapati or Paratha and you've got a fabulous lunch-on-the-go option! They're really good for kid's lunch boxes too if you make them into little meatball shapes! If you want to make my Chicken Cutlets from scratch, you can use fresh chicken which you will need to boil in advance. Want my little secret tip though? When I'm in a hurry I use pre-cooked, canned chicken! It works a treat and tastes almost as good as fresh chicken.

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 8-10 people

Ingredients:

  • 750 gms of boiled, boneless chicken (or canned chicken chunks)
  • 1 medium sized onion chopped very fine
  • 1/2 cup very finely chopped coriander
  • 2 tsps very finely chopped mint leaves
  • 2 green chillies chopped very fine (optional but desirable for that extra 'kick')
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 eggs
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp aamchur powder (raw mango powder)
  • 1/4 tsp garam masala
  • Salt to taste
  • 1/2 cup sooji/ semolina
  • Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

Preparation:

  • Cut the boiled chicken into 1" pieces, shred finely and add to a large, deep bowl. If using canned chicken chunks, mash well till the chunks are broken completely.
  • Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/ canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
  • Spread half the sooji in a plate - we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!
  • Form the chicken mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
  • While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/ shallow fry a few cutlets at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
  • Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
  • The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like Mint-Coriander Chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich....
User Reviews

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 5 out of 5
, Member BLOlson77

Petrina, I adore your recipes. I use and share them often. My family is gluten and casein free so I have to adapt many of them (like replacing the semolina with corn or almond or brown rice meal), but they always taste good and my husband is thrilled when we try a new one. I noticed that there is a bit of a typo in the instructions for this recipe where it says ""fish"" instead of chicken. Just thought you might like to know so you can correct. Thanks again.

5 out of 5 people found this helpful.

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