Crispy Chicken Potato Cutlets

Name: Chicken Cutlet Recipe: Crispy Chicken Potato Cutlets
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: Chicken – 300 g; Potatoes – 2 (boiled); Salt – as per taste; Red Chilli powder – 1 tsp; Turmeric powder – ½ tsp; Black pepper powder – 1 tsp; Ginger garlic paste – 1 tbsp; Oil – 2 tbsp; Cumin seeds – 1 tsp; Ginger (chopped) – 1 tbsp; Garlic (chopped) – 1 tbsp; Green chilies – 3; Onion – 1½ (finely chopped); Fresh coriander leaves – a handful; Egg – 1; Salt – a pinch; Black pepper – ½ tsp; Breadcrumbs – as required; Oil – for deep frying

Easy Homemade Chicken Cutlets - Fresh Byte Kitchen

Ingredients

Chicken – 300 g
Potatoes – 2 (boiled)
Salt – as per taste
Red Chilli powder – 1 tsp
Turmeric powder – ½ tsp
Black pepper powder – 1 tsp
Ginger garlic paste – 1 tbsp
Oil – 2 tbsp
Cumin seeds – 1 tsp
Ginger (chopped) – 1 tbsp
Garlic (chopped) – 1 tbsp
Green chilies – 3
Onion – 1½ (finely chopped)
Fresh coriander leaves – a handful
Egg – 1
Salt – a pinch
Black pepper – ½ tsp
Breadcrumbs – as required
Oil – for deep frying

Difficulty : Easy

Serves : 4

Crispy Chicken Potato Cutlets are a delicious and easy snack made with tender chicken, mashed potatoes, aromatic spices, and fresh herbs. These cutlets are coated with egg and bread crumbs, then deep fried until golden brown and crunchy. Perfect for evening tea time, Ramadan iftar, parties, or family gatherings, this homemade chicken cutlet recipe is loved by both kids and adults. Serve hot with tomato ketchup or green chutney for the best taste. 😋

Cooking Steps

1
First, add chicken, potatoes, salt, red Chilli powder, turmeric powder, black pepper, and ginger garlic paste into a pressure cooker. Cook everything for about 3–4 whistles until the chicken and potatoes are soft and fully cooked.
2
Once cooked, allow it to cool slightly. Mash the chicken and potatoes together until the mixture becomes smooth and well combined.
3
Heat 2 tbsp oil in a pan. Add cumin seeds and allow them to splutter. Then add chopped ginger, chopped garlic, and green chilies. Sauté for a few seconds until the aroma comes out.
4
Now add finely chopped onions and cook them until they turn light golden in color. Add the mashed chicken and potato mixture to the pan and mix everything well.
5
Add fresh coriander leaves and cook for a few minutes so that all the flavors combine nicely. Turn off the heat and allow the mixture to cool.
6
Once the mixture is cool enough to handle, shape it into small round or oval cutlets.
7
In another bowl, beat one egg with a pinch of salt and black pepper. Dip each cutlet into the egg mixture and then coat it evenly with breadcrumbs.
8
Place the coated cutlets in the refrigerator for 15 minutes. This helps the coating stick well and makes the cutlets crispy when frying.
9
Heat oil in a deep pan for frying. Fry the cutlets on medium heat until they become crispy, golden brown, and crunchy.
10
Remove them from the oil and place them on tissue paper to remove excess oil.
11
Serve hot with tomato ketchup or green chutney. 😋

Frequently Asked Questions

Why do my chicken cutlets break in the oil?

The mixture is too wet. Cook the chicken and potatoes until dry, let the mixture cool, and coat each cutlet well in egg and breadcrumbs. Chilling them for 20 minutes before frying also helps.