Chicken cutlets

2 servings
15 min
40 min
Very Easy


Number of serving: 2
Chicken- 1/2 a chicken

Onion- 5 medium

Green chilly- 4 or more acc to spice level

Fennel pwd- 1 teaspoon

Garam masala pwd- 1/4 teaspoon

Turmeric pwd- 1/4 teaspoon

Pepper pwd- 1/2 teaspoon

Garlic - 1 tablespoon

Ginger- 1/2 tablespoon

Curry leaves- 2 spring

Coriander leaves- 1/2 cup

Oil- 3 tablespoons

Vinegar- 1 teaspoon

Dipping and frying:

Egg- 2

Bread - 8 slices

Oil-for deep frying or very very little just for shallow frying.


  • Cook the chicken pcs with pepper, turmeric and salt in a pressure pan with 1/4 cup water. After cooking, separate the chicken flesh from the bones. If there is excess water, further cook the chicken with the lid open till all the water evaporates.
  • Cook the potatoes in a pressure pan and remove the skin. Smash and keep aside.
  • In a non stick pan heat and add the oil.Saute ginger garlic paste for 1 minute.
    Add chopped onion pcs,green chillies and curry leaves. Saute in medium flame till the onions are translucent.
  • Now add the masalas and saute for 2 more minutes. Add the cooked chicken pcs and salt to taste. Switch off the flame and mix in the smashed potatoes and chopped coriander leaves.
  • Make small balls. Tear 4 slices of bread into a blender and powder it. You can either use fresh bread or use rusk powder. Fresh bread is equally good. Beat the 2 eggs. Drop the balls one at a time and flatten a bit.
  • Cover with bread powder and arrange into a plastic container. You can separate each layer with a plastic sheet, which prevents the cutlets from sticking together. Deep Fry or shallow fry in a hot tawa.
  • If shallow frying, spread the cutlets into the tawa and just add few drops of oil. Cook for 5 minutes on both sides in very slow fire. This makes the outer layer very crunchy. If deep frying, cook both sides until golgen brown. Serve hot with sauce and onion salad.


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