Spicy Chicken and Potato Cutlets

Name: Spicy Chicken and Potato Cutlets
Prep time: 14 min
Cook time: 7 min
Total time: 21 min
Yield: 3
Cuisine: South Asian
Ingredients: 1 cup Boiled and Shredded Chicken (Firmly packed); 2 medium Boiled and Mashed Potatoes (About 1.5 cups mashed); 1-2 Green Chilies (Finely chopped, adjust to taste); 2 tablespoons Fresh Coriander Leaves (Finely chopped); 0.5 teaspoon Red Chili Powder (Adjust to taste); 0.75 teaspoon Salt (Or to taste); 0.5 teaspoon Black Pepper Powder; 0.5 teaspoon Cumin Powder; 0.25 teaspoon Turmeric Powder; 0.5 teaspoon Garam Masala; 2 Eggs (Beaten, for coating); 1 cup Breadcrumbs (For coating); 0.5 cup Cooking Oil (For shallow frying, or as needed)

This recipe guides you through making delicious and crispy chicken and potato cutlets, perfect as a snack or appetizer. Boiled chicken and mashed potatoes are combined with a blend of aromatic spices, fresh green chilies, and coriander, then shaped, coated in egg and breadcrumbs, and shallow-fried to golden perfection. This quick and easy recipe is full of flavor and texture.

#Cutlet

#Chicken

#Potato

#Snack

#Appetizer

#Fried

#Spicy

#Quick

#Easy

Finished Golden Cutlets

Recipe Information

14m

Prep Time

Cook Time

21m

Total Time

Servings

Easy

South Asian

English

Nutrition (per serving)

350

Calories

22g

Protein

35g

Carbs

15g

Fat

Crispy Cutlets Frying

Ingredients

Servings: 3

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Coated Cutlets Ready to Fry

Instructions

0/6 completed

1
In a large bowl, combine the boiled and shredded chicken, mashed potatoes, chopped green chilies, and fresh coriander leaves.
Preview
2m
Preview
In a large bowl, combine the boiled and shredded chicken, mashed potatoes, chopped green chilies, and fresh coriander leaves.
2m
Ensure potatoes are fully mashed for a smooth mixture.
2
Add the red chili powder, salt, black pepper powder, cumin powder, turmeric powder, and garam masala to the mixture. Mix thoroughly by hand until all ingredients are well combined and form a cohesive dough-like consistency.
Preview
3m
Preview
Add the red chili powder, salt, black pepper powder, cumin powder, turmeric powder, and garam masala to the mixture. Mix thoroughly by hand until all ingredients are well combined and form a cohesive dough-like consistency.
3m
Mixing by hand ensures even distribution of spices and a uniform texture.
3
Take small portions of the mixture and shape them into desired cutlet forms, such as round, oval, or cylindrical patties. Ensure they are compact so they don't break during frying.
Preview
5m
Preview
Take small portions of the mixture and shape them into desired cutlet forms, such as round, oval, or cylindrical patties. Ensure they are compact so they don't break during frying.
5m
Wet your hands slightly to prevent the mixture from sticking while shaping.
4
Dip each shaped cutlet first into the beaten eggs, ensuring it's fully coated. Then, transfer it to the breadcrumbs, pressing gently to ensure an even and thick coating on all sides.
Preview
4m
Preview
Dip each shaped cutlet first into the beaten eggs, ensuring it's fully coated. Then, transfer it to the breadcrumbs, pressing gently to ensure an even and thick coating on all sides.
4m
A good breadcrumb coating helps achieve a crispy exterior and prevents sticking.
5
Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated cutlets into the pan. Shallow-fry them in batches until they turn golden brown and crispy on both sides, typically 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
Preview
6m
Preview
Heat cooking oil in a frying pan over medium heat. Once the oil is hot, carefully place the coated cutlets into the pan. Shallow-fry them in batches until they turn golden brown and crispy on both sides, typically 2-3 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
6m
Do not overcrowd the pan; fry in batches to maintain oil temperature and ensure even cooking.
6
Serve the crispy chicken and potato cutlets hot with your favorite chutney, ketchup, or sauce.
Preview
1m
Preview
Serve the crispy chicken and potato cutlets hot with your favorite chutney, ketchup, or sauce.
1m
These cutlets are best served immediately to enjoy their crispiness.