Chicken Cutlets (Using Boneless Chicken Breast)

Simple, flavourful, and perfect for everyday meals—these chicken cutlets are crispy on the outside and juicy on the inside.

Ingredients

For the Chicken:

1 kg boneless chicken breast

(cleaned, washed, patted dry, cut into thin steak-like slices, then pulse ground)

Spice Powders:

1 tbsp coriander powder

1½ tsp cumin powder

½ tsp pepper powder

¼ tsp turmeric powder

¼ to ½ tsp chilli powder (as per taste)

Other Ingredients:

1 tbsp ginger garlic paste

Salt to taste

1½ tsp lime juice

8 green chillies, finely chopped

4 medium onions, finely chopped

20 grams dill leaves, finely chopped

2 eggs

2 slices bread, soaked in water and squeezed well

Bread crumbs or panko bread crumbs (for coating)

Oil for frying

Method

Prepare the Chicken

Pulse grind the chicken breast pieces in a mixer to get a coarse mince texture.

Transfer the ground chicken to a bowl. Add all the spice powders and salt. Mix well.

Add Fresh Ingredients:

Add the chopped onions, green chillies, ginger garlic paste, dill leaves, and lime juice. Mix thoroughly.

For Binding:

Add the soaked and squeezed bread along with the eggs. Mix everything well to form a soft, well-combined mixture.

Shape the Cutlets :

Take portions of the mixture and shape them into medium-sized round cutlets. Avoid making them too thick to ensure even cooking.

Roll each cutlet in bread crumbs or panko bread crumbs, coating them evenly.

Heat oil in a pan. Once hot, place the cutlets and fry on medium flame. Cook until golden brown on both sides and fully cooked inside.

Serving Suggestion

Serve hot with ketchup, chutney, or a simple mayo dip. Perfect as a snack, appetizer, or even in burgers and sandwiches.

Tips :

Do not over-grind the chicken

Pulse grind just enough to get a slightly coarse texture. This keeps the cutlets juicy and not pasty.

Soaked bread is important

Always squeeze out excess water well before adding. This helps in binding and keeps the cutlets soft inside.

Rest the mixture

Let the mixture rest for 15–20 minutes. This helps the flavours blend and improves shaping.

Do not make cutlets too thick

Medium thickness ensures they cook evenly inside without burning outside.

Fry on medium heat

High heat will brown them quickly but leave the inside uncooked. Medium heat cooks them perfectly.

Fry in batches so the temperature of the oil stays steady and cutlets turn crisp.

Test one first

Always fry one cutlet first to check salt and seasoning before frying the rest.

Drain properly

Remove onto tissue paper to absorb excess oil and keep them light.

https://www.youtube.com/watch?v=2PuIyQnPEVk