CHICKEN CUTLETS RECIPE
Chicken cutlets are a flavorful and protein-rich snack or appetizer option. This recipe combines ground chicken with aromatic spices, herbs, and onions to create delicious and crispy cutlets. They are perfect for those following an Indian weight loss diet as they can be enjoyed guilt-free. Chicken cutlets are versatile and can be served as an evening snack, party appetizer, or as a side dish with a main meal.
INGREDIENTS
- 500 grams ground chicken
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- 2 teaspoons ginger-garlic paste
- 1/4 cup coriander leaves, finely chopped
- 1/4 cup mint leaves, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon garam masala powder
- 1 teaspoon cumin powder
- Salt to taste
- 2 eggs, beaten
- 1 cup breadcrumbs (whole wheat or multigrain)
- Cooking oil for shallow frying
INSTRUCTIONS
In a mixing bowl, combine the ground chicken, chopped onion, green chilies, ginger-garlic paste, coriander leaves, mint leaves, turmeric powder, red chili powder, garam masala powder, cumin powder, and salt. Mix well to combine all the ingredients.
Shape the mixture into small patties or cutlets of desired size.
Dip each cutlet into the beaten eggs, ensuring that it is well-coated on all sides.
Roll the cutlet in breadcrumbs, pressing gently to adhere the breadcrumbs to the surface. Ensure that the cutlet is evenly coated with breadcrumbs.
Heat oil in a non-stick skillet or frying pan over medium heat.
Shallow fry the cutlets in batches until they turn golden brown and crisp on both sides. Flip them carefully to ensure even cooking.
Once done, remove the cutlets from the pan and place them on a paper towel to absorb any excess oil.
Repeat the frying process for the remaining cutlets.
TIPS
- Choose lean ground chicken for a healthier option. You can also use ground turkey as a substitute.
- For added nutrition, you can mix grated vegetables like carrots or zucchini into the chicken mixture. Squeeze out excess moisture from the grated vegetables before adding them to the mixture.
- Adjust the spice levels according to your taste preference. Increase or decrease the amount of green chilies or red chili powder accordingly.
- If you prefer a gluten-free option, you can use gluten-free breadcrumbs or crushed cornflakes instead.
- Instead of shallow frying, you can also bake the cutlets in the oven at 200°C (400°F) for about 20-25 minutes or until they are cooked through and golden brown.
- Use a non-stick skillet or pan with a minimal amount of oil for shallow frying to reduce the overall fat content.
- Serve the chicken cutlets with mint chutney, ketchup, or a yogurt-based dip for added flavor.
- To make the cutlets even more nutritious, you can add a handful of cooked quinoa or oats to the chicken mixture.
- Leftover cutlets can be refrigerated in an airtight container for up to 2-3 days. Reheat them in a preheated oven or toaster oven to retain their crispness.
- Experiment with different herbs and spices to customize the flavor of the cutlets. You can add dried herbs like oregano or thyme or spices like paprika or cayenne pepper.
- Enjoy the chicken cutlets as a standalone snack or use them to make sandwiches or wraps with whole wheat bread or tortillas.
NUTRITION VALUE
- Calories: 180-200
- Protein: 15-18 grams
- Carbohydrates: 8-10 grams
- Fat: 10-12 grams
- Fiber: 2-3 grams
