The same old vegetarian cutlets can get boring very quickly. Why not spice up your appetiser game? Try your hand at this ridiculously tasty minced chicken cutlet, made with soft potatoes. It’s packed with flavour and protein. This essentially means you’re going to keep the health freaks in your circle happy too!
Want to make these chicken cutlets more appealing for your kids? Then try out our Minced Chicken Cutlet with potatoes. It’s tailored specially for the little ones, because you can never go wrong with cheese.
For the chicken cutlet
- 250 grms Chicken, Breasts (minced)
- 2 Potatoes (medium, boiled and mashed)
- 1 Red Onion (finely chopped)
- Green Chilies (finely chopped)
- 1 tsp Ginger Garlic Paste
- ½ tsp Black Pepper Powder
- 1 tsp Red Chilli / Cayenne Powder
- 1 tbsp Coriander / Cilantro (finely chopped)
- Salt (to taste)
- 1 tbsp Canola / Vegetable Oil
For coating the crust
- 1 Eggs (whisked)
- 100 grms Bread Crumbs (to coat)
- Frying pan
Preparing the cutlets
- In a large pan, heat oil over a medium flame for a few minutes
- Add chopped onion and green chillies. Saute them for a few minutes. Till the onions have turned translucent
- Add ginger garlic paste, pepper powder, chilli powder and salt and continue sauteing for a few more minutes
- Add chicken mince to this base and mix thoroughly
- Don’t place any lid on the pan, since the chicken will end up retaining all water
- After a couple of minutes, turn off the heat and transfer the cooked chicken to a large bowl
- Add potatoes and coriander leaves and mix them all together
- In a separate bowl, beat an egg lightly using a whisk. Season with tiny bit of salt and keep aside
- On a large plate, spread breadcrumbs and add seasoning like salt and pepper to it. Mix well, and keep aside
Frying the cutlets
- Wet your hands in a little bit of water and scoop out a tiny portion of the chicken mince mixture and flatten it into a tikki shape
- Dip this into the egg wash and transfer to the plate with breadcrumbs. Coat it evenly with crumbs
- Repeat the process for the remaining mince mixture and place them all in the freezer for about an hour
- When ready, pour vegetable oil in a large frying pan and heat on a medium flame for a few minutes
- Drop the cutlets carefully into the hot oil and deep fry it on all sides for roughly 5 minutes or until they’re golden brown
- Alternatively, if you’re trying to appease the health freaks further, you can also pan-fry the cutlets on a wide pan with just a tiny bit of oil
- Transfer the fried cutlets to a plate covered with paper towels. Make sure the oil is sufficiently absorbed
- Arrange on a serving plate and enjoy hot!
Chicken cutlets taste superb with a dollop of thick yogurt or mint chutney. If you’re looking for a Western twist, add in some mayo on the side. You’re easily looking at a winner on your hands!
We also cooked up a simple hoogah meal with these chicken cutlets. We have paired it with some simple stir fry of veggies and dip to make a complete meal in itself.