Chicken Cutlet

Chicken Cutlet is tasty snacks in  Monsoon season with  green Chilli and Coriander  Chutney. They go well with a Cup of Tea as evening snacks.


  1. Boneless chicken  1/2 kg
  2. Onion chopped      2 nos.
  3. Coriander powder 2 tea spoon
  4. Ginger chopped      1  tea spoon
  5. Garlic chopped        1 tea spoon
  6. Garam masala         1 tea spoon
  7. Cumin powder         1 tea spoon
  8. Pepper powder        1 tea spoon
  9. Olive oil                     For deep frying
  10. Salt                              to taste
  11. Bread crumbs           1 cup
  12. egg                               1no
  13. Mint leaves               1 tablespoon
  14. Bengal gram             3 tablespoon
  15. Water                         1/3 cup
  16. Bread crumbs          1 cup

Chicken Cutlet


  1. Put the boneless chicken , bengal gram [chana dal],garlic , ginger,salt and water in pressure cooker.Close the cooker and bring to full pressure on high heat.Reduce the heat and cook for 10 minutes.Allow to cool naturally,open the cooker and cook till water has evaporated.
  2. Grind the chicken mixture for 30 seconds on speed 1 in a mixer to make a thick paste.
  3. In a bowl take chicken paste,chopped onion,mint leaves,egg,2 table spoon bread crumbs, coriander ,cumin, pepper, and garam masala powder and mix well.
  4. Now make 1/2 inch thick patties (cutlets).
  5. Cutlet should first dip in beaten Egg and then put the cutlet in  bread crumbs and coat it well before deep fry.
  6. Heat the oil in a frying pan and deep fry the cutlets  from both sides till golden brown.
  7. Serve hot with chutney and onion rings