Chicken Cutlet

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Chicken (Boneless) - 300g
Vinegar - 15 ml
Yogurt - 60 g
All purpose flour (Maida) - 2 tbsp
Corn flour - 1 tbsp
Black pepper powder - 1.25 tsp
Egg - 4 pcs
Bread Crumb - 250 g
Parsley leaves - 20 g
Lemon - 1/4 pc
Shahi Garam Masala - 1/2 tsp
Red chili powder - 1/2 tsp
Green chili - 1.5 pcs
Ginger paste - 2 tsp
Garlic paste - 1 tsp
Refined oil - Adequate
Salt - 2 tsp
Bread Slice - 4 pcs

Chicken Cutlet

Chicken cutlet is quite popular in Kolkata. And there are many famous outlets known for good Chicken cutlet, like Mitra Cafe. This recipe will provide similar result, soft, crunchy and tasty chicken cutlets


30 mins


Wash the chicken thoroughly.
Soak the chicken in 15 ml white vinegar for 30 minutes.
[Keep the chicken covered when resting]
Whip the strained yogurt
[Yogurt was kept in strainer to drip off water]
Mix 2 tbsp maida, 1 tbsp cornflour, 1/4 tsp salt & little black pepper powder
Break all eggs and mix it with 1/4 tsp salt & 1/4 tsp black pepper powder
Chop the parsley leaves

10 mins

Chopping Chicken

Wash the soaked chicken throughly in plain water
Pat dry chicken with a dry towel
Make fine keema of the chicken

1 hour

Marinate Chicken

Add juice of 1/4 lemon
Add 1 tsp salt
Add 1/4 tsp black pepper powder
Add 1/2 tsp shahi garam masala powder
Add 1/2 tsp red chilli powder
Make paste to 1.5 green chillis and add
Add whipped yogurt
Add 2 tsp ginger paste
Add 1 tsp garlic paste
Add the chopped parsley leaves and mix the ingredients
[Marinate for 1 hour]

15 mins

Adding Bread Binder

Cut the edges of the bread slices
Wet the bread slices with little water
Squeeze out all the water at once
Mix the bread with the marinated chicken

30 mins

Shaping cutlets

Divide the chicken into six parts (balls)
Spread breadcrum on the plate where shape to be given
First coat the keema ball with breadcrumb
Then coat it with flour mix
Then dip the ball in egg and again coat with breadcrumb
[Double coat the balls]
Flat the ball with fingers and then shape with a knife

45 mins

Let cutlets set

Put the cutlets in a container and deep refrigerate for 45 mins
[To store, put cutlets in air-tight container and deep refrigerate]

15 mins

Frying cutlets

Heat adequate refined oil on medium flame
When moderately heated, reduce flame to low
Carefully put a cutlet in the oil
Let the cutlet fry for 1 min
Then slowly turn and fry the other side
[Fry for 3-4 minutes or golden brown]
Transfer fried cutlets on tissue paper covered plate
Serve hot with Kasundi and Tomato sauce

Salma Khatun

Salma Khatun

May 21, 2022

I love cooking and gardening. I am a YouTuber and runs the channel SalmaTheChef!