Crispy Chicken Cutlets Recipe for a Perfect Snack

If you’re craving a flavorful snack or need a protein-rich treat to serve at gatherings, these crispy chicken cutlets are the answer. Packed with tender chicken, savory spices, and crispy breadcrumbs, this versatile recipe is sure to please kids and adults alike. Whether served as an appetizer, added to sandwiches, or enjoyed with dips, these cutlets are easy to make and irresistibly delicious.

Ingredients

For the Cutlets:

• 600g chicken, parboiled and shredded

• 3 cups mashed potato

• 1/2 cup finely chopped capsicum

• 1/2 cup finely chopped carrot

• 1/2 cup finely chopped onion

• 1/2 tbsp grated ginger

• 1/2 tbsp finely chopped garlic

• 1/2 tbsp garam masala powder

• 1 tbsp cumin powder

• 1 1/2 tsp cumin seeds

• 1/2 cup finely chopped coriander leaves

• 1/2 tbsp finely chopped green chili

• 1/2 tsp spice oregano

• 2 tbsp lemon juice

• 2 dashes black pepper powder

• 70g breadcrumbs

• Salt to taste

• 2 tbsp refined oil (plus extra for frying)

For the Coating:

• 1/2 cup all-purpose flour

• 2 beaten eggs

• Breadcrumbs (additional, for coating)

Instructions

Step 1: Prepare the Chicken and Sauté Vegetables

• Wash and parboil the chicken, then shred it into small pieces.

• Heat 2 tablespoons of refined oil in a pan over medium flame. Add cumin seeds and let them splutter.

• Add chopped garlic and grated ginger, sautéing until golden and aromatic.

• Stir in chopped onions, cooking until they turn translucent.

• Add finely chopped carrots and capsicum, and sauté for 2–3 minutes. Remove from heat and let the mixture cool.

Step 2: Make the Cutlet Mixture

• In a large mixing bowl, combine shredded chicken, mashed potatoes, sautéed vegetables, green chili, garam masala, oregano, cumin powder, coriander leaves, breadcrumbs, lemon juice, black pepper, and salt. Mix well.

• Divide the mixture into equal portions and shape each into a cutlet.

Step 3: Coat the Cutlets

• Roll each cutlet in all-purpose flour, then dip it into the beaten eggs.

• Coat with breadcrumbs, then repeat the egg dip and breadcrumb coating for an extra crispy layer.

• Place the coated cutlets on a tray lined with butter paper and freeze for 3–4 hours.

Step 4: Fry the Cutlets

• Heat enough oil in a deep pan over medium flame.

• Fry the cutlets in batches until they are golden brown and crispy.

• Remove with a slotted spoon and drain excess oil on paper towels.

Step 5: Serve and Enjoy

Serve these crispy chicken cutlets hot with ketchup, sauces, or dips of your choice. Pair with onion rings or a fresh salad for a complete snack.

Pro Tip

• To make the cutlets extra crunchy, ensure they are well-frozen before frying.

• For a spicy twist, sprinkle red chili flakes into the breadcrumb coating.

These chicken cutlets are a delightful way to enjoy a meaty, crispy snack that’s sure to impress at any gathering.

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