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Crispy Chicken Cutlets served on blue plat with sauce on the side
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4.45 from 9 votes

Chicken Cutlets

Chicken Cutlets (Indian Style) - a deliciously crisp deep fried patties of spicy chicken mixture with veggies within, serves as a great appetizer or snacks. Here is how to make chicken cutlet recipe step by step. Fry it or bake it, sure shot hit nosh!
Prep Time30 mins
Cook Time20 mins
Refrigeration time30 mins
Total Time50 mins
Course: Snacks, Starters
Cuisine: Indian, International
Servings: 25
Calories: 94kcal
Author: Farrukh Aziz


To prepare chicken cutlet recipe:

  • 500 gms Chicken boneless, boiled and shredded
  • 2 cups Potatoes boiled and mashed
  • ¼ cup Carrot finely chopped
  • cup Capsicum finely chopped
  • ½ cup Onions finely chopped
  • 1.5 tsp Green chilies chopped
  • 2 tsp Garlic finely chopped
  • ½ tbsp Ginger grated
  • 1.5 tsp Garam masala powder
  • ½ tbsp Cumin powder roasted
  • 1 tsp Cumin seeds
  • ¼ cup Coriander leaves finely chopped
  • 50 gms Bread crumbs
  • Juice of one medium lemon
  • Salt and pepper as required
  • 2 tbsp Oil

For coating :

  • Maida/all-purpose flour as required
  • Bread crumbs as required
  • Slightly beaten egg whites as required
  • Oil for deep frying


how to make chicken cutlets

  • Firstly,heat oil in a pan.
  • While the oil is heating, then add cumin seeds and fry for few seconds
  • Then, add chopped garlic and grated ginger and fry until light golden. Once the aroma of releases, then add chopped onion, sauté until soft and pink
  • Then, add carrot and capsicum, saute for 4-5 minutes. Now, take it off the heat and cool
  • After that, in a large bowl, add boiled potatoes, shredded chicken, sauteed vegetable, green chilies, garam masala powder, cumin powder, bread crumbs, coriander leaves and mix well.
  • Now, when the cultet mixture is ready, divide the mixture into equal lemon sized balls. Then shape each of them into patty.

to coat the chicken cutlets:

  • To begin with, take one cutlet and coat it with flour
  • Then dip the cutlet in beaten egg  white and coat it with bread crumbs. Again, dip the in the egg white and then coat it with bread crumbs, this will be the second coat.
  • Now, repeat the same for all. Refrigerate the cutlets for 30-45 minutes.
  • If you want to store the cutlets or freeze them, at this stage you can freeze the cutlet for later use if preferred. Place the cutlets on the tray lined with butter paper and freeze it for 3-4 hours. Then, gather them all and place it in zip pouch and freeze it. These cutlet stays good easily for 3 months.

to fry the chicken cutlets:

  • Once the cutlets are ready to be fried, heat enough oil in a deep pan or kadhai.
  • Gently, slide the patties in hot oil and,deep fry the cutlets until crisp and golden brown
  • Once they are done, take them out on absorbent paper
  • Serve them hot with Ketchup, sauces or dips of your choice.


To Make Baked Chicken Cutlets

To make the baked chicken cutlets all you need to do is, lay the cutlets on tray in line, then brush the cutlets with oil from both the sides. And then bake them in pre heated oven at 400 degrees F (200 degrees) for 30 minutes or until they crisp and golden brown.

Gluten Free chicken cutlets:

If you are looking for gluten free chicken cutlets, then, swap the all-purpose flour with corn flour or gluten free all-purpose flour and bread crumbs with gluten free crushed corn flakes. You can also use gluten free bread crumbs.


Calories: 94kcal | Carbohydrates: 4g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 15mg | Sodium: 33mg | Potassium: 127mg | Vitamin A: 315IU | Vitamin C: 5.3mg | Calcium: 14mg | Iron: 1mg