Crispy Chicken Cutlets with Brown Bread: A Delicious Indian Snack
25 minutes
1387 reads
About Crispy Chicken Cutlets with Brown Bread: A Delicious Indian Snack
Craving a crispy, flavorful snack that's both easy and utterly irresistible? Transform humble leftover bread into golden-brown Crispy Chicken Cutlets, a beloved North Indian street food delight.This simple recipe features tender minced chicken infused with aromatic spices and bound together with crumbled brown bread, creating a wonderfully crunchy texture. Imagine sinking your teeth into these savory morsels, bursting with flavor.Perfect for sharing with friends and family, these Crispy Chicken Cutlets are a guaranteed crowd-pleaser for any occasion, from casual get-togethers to festive celebrations.
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See the 30-Day PlanRecipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Chicken Mixture
- 1 lb Chicken cooked, minced
- 2 slices Bread brown, crumbled
- 1/2 cup Onion chopped
- 1 tsp Ginger-Garlic Paste
- 1-2 Chillies finely chopped, green
Spices and Binding
- 1/2 tsp Chili Powder red
- 1 1/2 tsp Salt or to taste
- 1 Egg lightly beaten
For Frying
- 2 tbsp Oil for shallow frying
Instructions
- In a large bowl, combine the cooked minced chicken, crumbled brown bread, chopped onion, ginger-garlic paste, and green chilies.
- Add the red chili powder and salt. Mix thoroughly until all ingredients are well combined.
- Lightly beat the egg and add it to the chicken mixture. This helps bind the cutlets and adds richness.
- Heat the oil in a large frying pan or tawa over medium heat. Ensure the oil is hot enough to prevent sticking and ensure even cooking.
- Take a portion of the chicken mixture and shape it into a slightly flattened ball or patty. Repeat with the remaining mixture.
- Carefully place the chicken cutlets in the hot oil, ensuring not to overcrowd the pan. Shallow fry for about 3-4 minutes per side, or until golden brown and cooked through.
- Remove the crispy chicken cutlets from the pan and place them on a plate lined with paper towels to absorb excess oil.
- Serve the hot chicken cutlets immediately with your favorite dipping sauce.
Recipe Notes
Good To Know
- For extra crispiness, double-coat the cutlets by dipping them first in beaten egg, then in fine breadcrumbs or semolina before frying—this creates a thicker, crunchier crust.
- If you prefer a smokier flavor, grill or roast the boneless chicken with a little garam masala and lemon juice before shredding and mixing into the cutlet mixture.
- To make these cutlets ahead of time, shape and coat them, then freeze on a tray. Once frozen, transfer to a ziplock bag; fry straight from the freezer for a convenient snack anytime.
- Serve the hot cutlets with a tangy green chutney or a spiced yogurt dip to complement their spicy, savory profile and add a refreshing contrast.
Expert Tips
- Don't overmix the cutlet mixture, as this can make them tough. Gently combine the ingredients until just blended.
- Ensure the oil is hot enough before frying to prevent the cutlets from absorbing too much oil and becoming greasy.
- For a healthier option, bake the cutlets in a preheated oven instead of frying.
Storage Instructions
- Store leftover cutlets in an airtight container in the refrigerator for up to 3 days. Reheat in a microwave or oven until warmed through.
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Recipe Nutrition
Calories: 133kcalCarbohydrates: 1gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gSodium: 855mgSugar: 1g
Tania Deb
Articles: 7
3 Comments
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What a delicious idea! Thanks for sharing.
Looks so mouthwatering! Thanks for sharing.
I’m excited to try this recipe!