Quick, Easy & Crispy Chicken Cutlets Recipe | Pan fried Chicken Cutlets | Chicken Patties

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated mozzarella

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable and has a high smoke point.

Cut 300 grams of boneless chicken breast into pieces and transfer to a mixer jar to form minced meat.

In a pan, add 1 tablespoon of oil and heat it.

Once the oil is hot, add 4 to 5 crushed garlic cloves and 1/2 inch crushed ginger.

Wait until the raw smell of ginger and garlic disappears.

Add 1 large finely chopped onion and some salt, sauté until the onions turn translucent without browning.

Add spices: 1/4 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1/2 teaspoon coriander seeds powder. Sauté on low flame for 1-2 minutes and let the mixture cool down completely.

To the minced chicken, add some salt, 1/4 teaspoon crushed black pepper, 1 teaspoon garam masala, the roasted onions, juice of 1/2 a small lemon, 1 tablespoon bread crumbs, and 1 finely chopped green chili (optional).

Add a handful of finely chopped coriander and mix everything nicely.

Form the mixture into lemon-sized balls and gently press them into bread crumbs, shaping them into cutlets.

Coat the cutlets on all sides with bread crumbs without dipping them in egg.

In a pan, add 2 to 3 tablespoons of oil and heat it to medium hot.

Carefully place all the cutlets one by one in the pan and let them cook on low flame for about 5 to 7 minutes.

After 7 minutes, flip the cutlets to the other side and fry for another 5 to 7 minutes on low flame.

Once cooked, the cutlets should be perfectly brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens