Chicken Cutlet/Chicken Croquette – Quick make ahead appetiser

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I was thinking we got the Croquette thing changed into cutlet in India. And wikipedia tells me I we are correct. We are always correct in India 😀 “A flat croquette of minced meat, nuts, or pulses, typically covered in breadcrumbs and shaped like a veal chop.” Cutlets I make are quite a hit wherever I take them, at get-togethers, sale at church and at home too. These can be made ahead and refrigerated for upto 3-4 days and shallow fried when required. Although its OK to deep fry, I shallow fry. It gives me satisfaction somewhere in my head that I am using less oil. Well, that’s me! 🙂 Cutlets can be made with fish, beef, vegetables etc. I remember the first time I made them with vegetables during a short trip to Bangalore to visit my dear Chithi (aunt) and cousin who was a baby then. I was may be in Class ten.Veggies are freshly available in Bangalore and that was when we decided we could make them.It was a success! Now, off to the recipe


Makes : 20-25

For the chicken : 

Oil : 2 tsp

Chicken : 300 gms (Boneless or with bone may have to shred off the bone later)

Ginger garlic paste : 1.5 tsp

Chilli powder : 1 tsp

Coriander powder : 1 tsp

Turmeric powder : 1/2 tsp

Salt : 3/4 tsp

For the potato mixture:

Potatoes : 5 Medium , Boiled, peeled and Mashed

Oil : 1 Tbsp

(2 inch cinnamon, 3 elaichi, saunf/sombu : 3/4 tsp, Cloves : 3 ) Crushed well

Onion : 1 medium finely chopped

Green chillies : 2 finely chopped (please feel free to reduce/increase according to the heat of the chillies)

Mint leaves : 6-8 leaves finely chopped

Coriander leaves : a handful finely chopped

Coating mixture :

Breadcrumbs :  1.5 – 2 cups approx 200 gms 

Egg : 2 beaten

Pepper powder : 3/4 tsp (optional)

Oil to fry


Pressure cook / cook the potatoes till they are soft . Peel and set aside.

In a wider pan heat oil , add the ginger garlic paste, saute for about 30 secs and add the chicken. Add the powders as mentioned (Chilli, coriander and turmeric) 

Give it a good mix. Close with lid. NO WATER. Reduce heat to low.The chicken will cook in its own juices.

Stir after 6-7 minutes so that the chicken gets cooked on both sides (if using whole pieces)

If using chopped chicken cook for about 7-8 minutes stirring frequently.

When theres no more water in the pan. remove the chicken

Cool the chicken and shred them – pulse them in a mixer or a  chopper

To the same pan add about 1 tbsp oil, add the crushed whole spices.

Add the onion and ginger garlic paste .

Add the green chillies and the curry leaves

Saute for a good 3-4 minutes till onions are well cooked.Now add the mint and coriander leaves. Saute for about another 30 secs.

Add the shredded chicken, and one quick stir.

Turn off heat/stove.

To this add the potato mashing them as you add it.

Mix well. Add about 3/4 tsp pepper powder (optional)

Make lime sized balls and flatted them to about 1 cm in height.

Dip in beaten egg and roll in bread crumbs. Prepare about 5-6 cutlets the same way

Meanwhile heat up a pan with enough oil for shallow or deep frying.

Increase to medium – medium 🙂 and fry on each side

Take care not to flip frequently as it may disintegrate into the oil.


If the oil is not hot enough the cutlets may disintegrate in the oil. Make sure its hot enough

Also they should be tightly rolled into balls.

Tips for storing cutlets

As mentioned these are make ahead appetisers or side dish for a meal.

Take the fridge safe box like glass or Tupperware.

Spread a kitchen towel to cover the bottom. Layer the cutlets .

Snap-lock and refrigerate

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