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QUICK AND CRISPY CHICKEN CUTLETS IN 30 MINS

Crispy Chicken Cutlets with Potato and Panko Bread Crumbs is a quick and delicious finger food for parties in 30 minutes.

 

Easy and Crispy Finger Food For Parties:

Chicken Cutlets are easy and simple to make at home for parties. It is an excellent finger food for parties, even kids love these crispy cutlets.

Ground chicken and potato take less to cook, so you can make these cutlets in less time. If you are hosting a party at your home, don’t forget to make this Chicken Cutlet, your guests will love it.

You can also make cutlets with fish, if you are a seafood lover, you should try this Salmon Cutlets. You can also make chicken cutlets without potatoes.

Smart Cooking Tips:

  1. Remove the boiled potato from hot water immediately, if the potato sits in hot water for a long time, the patties will tend to break while frying.
  2. You can also boil the potato in a microwave oven, which is an easy and quick method.

  3. I add the whole raw egg for binding the patties, you can also add only egg whites. Make sure to cool the boiled potato and cooked chicken completely before adding the egg. Because egg tends to cook in the minimal heat also.

  1. You can also avoid adding potato in the cutlet, but potato gives an excellent taste.
  2. I used Panko bread crumbs for coating the cutlets which give an excellent crispy texture to the cutlets.

  3. If you do not have ground chicken, don’t worry you can easily make it at home as I do. Take boneless, skinless chicken breast and grind it in a mixer or food processor.

  4. You can also deep fry the patties, personally, I love shallow fried cutlets.

QUICK AND CRISPY CHICKEN CUTLETS IN 30 MINS
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

Crispy Chicken Cutlets with Potato and Panko Bread Crumbs is a quick and delicious finger food for parties in 30 minutes. 

Course: Appetizer
Cuisine: Indian
Servings: 6
Author: Antonet Roajer
Ingredients
  • 400 gms CHICKEN MINCED
  • 1 no POTATO
  • 1 no EGG WHL RAW FRSH
  • 0.50 cup BREAD CRUMBS
  • 1 cup OIL (for deep frying)
  • 1 tbsp CORIANDER POWDER
  • 1.50 tsp SALT TABLE
  • 0.50 tbsp RED CHILI POWDER
  • 0.50 cup ONION CHOPPED
  • 0.25 cup CILANTRO (CORIANDER)LEAVES RAW
  • 1 tsp GINGER GARLIC PASTE
  • 0.25 tsp TURMERIC GROUND
  • 1 tsp GARAM MASALA
Instructions
  1. Peel and chop the potato roughly. Discard the potato skin. In a saucepan add chopped potato, water, salt, and boil until it becomes soft. Immediately remove the potato from hot water and allow it to cool. Discard the hot water.

  2. Mash the potato using the potato masher or fork until smooth and keep aside until needed.

  3. In a separate pan, heat a tbsp of oil and add chopped onion and cook until onion becomes soft.

  4. Add ginger garlic paste, turmeric powder and mix well. Cook until ginger garlic paste loses its raw smell.

  5. Add ground chicken, coriander powder, salt, red chili powder, garam masala, and mix well. Cook until the chicken gets cooked thoroughly. Allow it to cool completely.

  6. In a wide bowl add mashed potato and cooked chicken and mix well. Check for the salt at this time before adding egg.

  7. Add chopped coriander leaves and mix well. Divide the mixture into small balls and make patties. 

  8. In a bowl, add egg and beat until light and fluffy. Dip each patty into the beaten egg and coat with the breadcrumbs.

  9. In a hot oil drop the patties, one by one slowly and shallow fry or deep fry until the color changes into golden brown. Serve the cutlets with ketchup or any of your favorite sauce.

How to serve Chicken Cutlets?

Serve Chicken Cutlets with Tomato Ketchup or any of your favorite sauces. I like to have it with tomato ketchup, but my little kid Aldrich love to have it in between burger buns.

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