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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.