Chicken Cutlet: Juicy Tender Pieces Of Crispy Chicken

We Indians love our deep-fried fitters, be it for the evening time snack or with our main course. Adding to this list of deep-fried jewels is the famous chicken cutlet which comes with variations depending upon the state. With the addition of spices original to the Indian palate, a Chicken Cutlet can invoke a deep sense of comfort. While some like enjoying a cutlet coated in a dip, some enjoy it stuffed inside slices of bread for a wholesome meal.

From France To Indian Platter With Masalas

As surprising as it may sound, the word cutlet comes from the French word côtelette referring to a food dipped in egg, bread crumbs, and then deep fried. The word is first known to be used in 1682. However, thanks to the language of English the word côtelette evolved into the cutlet.

But if we were to trace its origin, according to historical accounts came into begin in Japan in the late 19th century. During the Meiji period, there existed Katsuretsu, a transliteration of the word ‘cutlet’, and was referred to as a version of schnitzel or a similar-looking dish. The schnitzel was part of yoshoku which in turn is a subset of Japanese cuisine that is based on Western influences.

During the late 1700s until about 1900 cutlet reached the American and Canadian cuisine. Though initially a cutlet was limited to veal, as cooking styles evolved a cutlet moved to pork, followed by chicken.

As for the cutlet making inroads into the Indian palate, it came with the British. Though initially it was limited to vegetables, potato to be specific, dipped in egg, coated with bread crumbs, and deep fried. Over time, the change in the recipe found people mincing chicken and meat.


A handful of Parsley and coriander leaves

1 spring of Mint

1 tsp Lime Juice

3 Green Chilles

Half medium size minced Ginger

2 Garlic cloves

300gms boneless minced Chicken


½ tsp Black Pepper

½ tsp Red Chillie Powder

1 tsp Garam Masala

For the coating:

2 Eggs

6 tbsp Breadcrumbs

Oil for greasing


In a bowl, add the minced chicken, salt, black pepper, red chille powder, garam, masala, ginger, garlic, green chillies, mint, parsley, and lime juice. Combine all together.

Keep in the freezer for about an hour. Meanwhile, whisk the eggs and spread the breadcrumbs on a plate.  

Now, apply some oil to the palms and roll out the desired shape of the minced chicken.

Coat the cutlet in breadcrumbs, followed by egg wash. Make sure to not let it float in eggs for too long. Remove and coat a layer of breadcrumbs again, this time let the crumbs stick to the cutlet. Remove and give it an egg wash and a last brush of breadcrumbs.

Over high flame place a pan and pour oil. Gently drop the cutlet in it and do not lower the heat. Fry evenly on both sides until it turns brown. Remove from the oil and serve.

While Pakoras make for a lip-smacking evening snack, its counterpart could be a Chicken Cutlet that is rich in taste and protein. In fact, not just a snack but it can make for a perfect side dish on the dinner table. And believe it or not, children will relish it more than one could imagine.