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Chicken cutlet is made with a combination of boneless chicken pieces along with ginger, garlic, onions, and other ingredients. It is then covered with bread crumbs and fried to perfection to golden, crispy cutlets. Learn the steps to make chicken cutlets at home by following my step-by-step guide.

Table of Contents

KEY TAKEAWAYS

Chicken cutlet is a versatile appetizer suitable for any celebration or gatherings.

Serve the cutlets with mint chutney, tangy tamarind sauce, fresh green salad, fresh lemon wedges, or tangy and spicy mustard sauce.
Additional cutlets, if any, can be stored in a sealed container in the fridge.
Chicken cutlets offer a succulent, spicy, and savory taste.

Mutton cutlet, egg cutlet, and prawn cutlet will render a similar taste.

The Ingredients

For the chicken stuffing:

300 gm boneless chicken (cut into small pieces)
12 cloves garlic (deskinned)
2 pieces ginger (1-inch size, peeled and cut into small pieces)

1 piece onion (large, cut into four pieces)
½ cup coriander leaves
½ cup mint leaves

1 piece egg
2 slices bread (torn into small pieces)
1 tsp lemon juice (half a lemon)

½ tsp garam masala powder
1 tsp black pepper powder
Salt – As per your taste

4 pieces green chilies (whole)
2 tsp refined oil
3 tsp bread crumb

For coating the cutlets:

3 pieces egg
¼ tsp black pepper powder

¼ tsp black salt
Bread crumb – Adequate amount

For frying the cutlets:

Refined oil – As required

For garnishing:

Black salt – A few pinches

Onion rings – A few
1 piece lemon wedge

I first tasted it at a roadside stall during a short trip, and I couldn’t stop thinking about it for days. When I got back home, I searched for something similar online and found a few versions. I pieced them together and tried recreating it in my own way.

It wasn’t perfect at first—too salty, I think—but the memory was strong enough to push me to try again. Eventually, I nailed it. It’s now one of those dishes I make when I miss traveling or need to escape in flavor.

How to Make Chicken Cutlet? (Step by Step Guide with Images)

Step 1: Take a grinder and put 300 gm of boneless chicken (cut into small pieces), 10 to 12 deskinned garlic cloves, 2 pieces of fresh and peeled ginger of about 1-inch size (cut into small pieces), 1 large onion (cut into four pieces) and 4 fresh green chilies in it. Follow it with ½ a cup of fresh coriander leaves and an equal amount of fresh mint leaves along with salt to taste.

(Pro tip: If you do not have mint leaves, you can skip it. However, it will add to the taste and flavor of the cutlet).

Step 2: Then add 1 tsp of lemon juice into it. Now, add 1 egg to it.

(Pro tip: You may squeeze half a lemon directly into the ingredients in the mixer grinder. If you do not have fresh lemon at home, you can add white vinegar to the ingredients as a substitute for it),

Step 3: Follow it with 2 slices of bread (torn into small pieces). Finally, add ½ tsp of garam masala powder and 1 tsp of black pepper powder to the ingredients in the jar.

Step 4: Grind it in short intervals for about 2 to three minutes to make the chicken keema. Do not add any water. Check the consistency. If you need to, then grind it for a couple of times more so that everything blends perfectly.

(Pro tip: Preparing the keema of the chicken chunks this way along with the ingredients rather than mixing the ingredients with store-bought chicken keema enhances the taste as the spices get mixed nicely with it).

Step 5: Transfer the paste to a plate. Add 2 tsp of refined oil to it and mix it nicely.

Step 6: Now, add 3 tsp of bread crumb to it. Mix it nicely and make a few balls of the keema paste.

(Pro tip: You can use homemade or store-bought bread crumb depending on your convenience).

Step 7: Now, take two separate bowls or plates. Take an adequate amount of bread crumb in one. In the other, break 3 eggs, add ¼ tsp of black pepper powder along with ¼ tsp of black salt, and mix them nicely to make the eggwash.

(Pro tip: You can use regular table salt in place of black salt but I prefer adding black salt because it enhances the taste of the cutlets. If you do not have eggs, you can use a mixture of corn flour and refined wheat flour or maida).

Step 8: Now, take a keema ball, rub a little bit of oil on your hands, and press it to give it the shape of a cutlet. Use a cake scrapper to fine-tune and give it a diamond shape.

(Pro tip: You can use a large knife or a spatula if you do not have a cake scrapper. As for the shape, you can give it any shape but I prefer a diamond-shaped chicken cutlet because it looks more appealing to me).

Step 9: Once you have given it your desired shape, coat the cutlet with bread crumb and then dip it in eggwash or corn flour batter. Then, coat it with bread crumb once again and dip it in eggwash. Finally, coat the cutlet with bread crumb. Repeat this process for all keema balls.

(Pro tip: Always double-coat the cutlets. It will make the cutlets thicker and prevent them from breaking.

Step 10: Keep these cutlet pieces on one or two plates separately and not one on top of the other. Refrigerate all the cutlet pieces for half an hour. Do not put them in the freezer. Take them out after half an hour and keep them at room temperature for some time.

Step 11: Now, take a frying pan, put as much refined oil as required to shallow fry the cutlets, and heat it on a medium flame on your gas stove. When it heats up. Add the cutlets gently so that you do not splash hot oil. Fry each of the cutlet pieces nicely for about 3 to 4 minutes, flipping them from time to time for even frying on both sides until they turn brown or golden brown. When done, transfer it to tissue paper to soak the excess oil. Fry every piece in the same way.

(Pro tip: The amount of oil needed will depend on the size of the pan and the number of cutlets you have made. Add the pieces one by one to fry them nicely, a maximum of two at a time, adding the second one two minutes after the first).

Step 12: Your tasty homemade chicken cutlet is finally ready. Put it on a plate, sprinkle a bit of black salt on it, and serve it hot with a lemon wedge and a few onion rings alongside.