Chicken and Potato Cutlets

I’m delighted to share one of my all-time favorite recipes with you: chicken and potato cutlets.

Jump to:

• Ingredients You'll need 
• Tips & Tricks for making this recipe 
• Instructions Step By Step
• Serving Suggestions:
• Storage 
• Recipe
• Comments

These cutlets are super crispy on the outside while staying tender and juicy on the inside.

What I love most about this recipe is its simplicity, delicious taste, and adaptability to different tastes.

The combination of shredded chicken, mashed potatoes, zesty seasonings, and fresh herbs truly creates a mouthwatering experience.

The mixture is then shaped into patties, coated in breadcrumbs, and pan-fried or baked until golden and crispy, 

These chicken and potato cutlets make an elegant appetizer for a dinner party or a satisfying main course for a special occasion.

Ingredients You'll need 

Here's a breakdown of the ingredients you'll need for making chicken cutlets:

Chicken breast: I used boneless skinless chicken breast for this recipe, but you can use chicken thighs or tenders as well.

Boiled potato: Adds a starchy, creamy texture that helps binding the mixture together. 

Onion, ginger-garlic paste: essential aromatics; use fresh, not powdered. 

Turmeric powder, red chili flakes, roasted cumin powder, and salt for seasoning.

Fresh coriander, green chili, and lemon juice: for zingy freshness, heat, and a citrus kick. 

Flour, egg, and breadcrumbs: to coat the cutlets, giving them that extra crispy exterior. I used a combination of 50/50 all purpose flour and cornflour as well. I also use panko, but you can go for any breadcrumbs you prefer.

Cooking oil: for frying 

Tips & Tricks for making this recipe 

• Ensure all your ingredients are fresh for the best results.
• Adjust spice levels to your preference. Skip chili flakes and green chili if serving small kids.
• Don't overcrowd the pan; cook in batches if necessary. To prevent the cutlets from falling apart, make sure the mixture is well combined and the patties are firmly shaped.
• Change it up! Customize your chicken cutlets with your favorite seasonings. Add parmesan for a cheesy twist, or mix in grated carrot and zucchini for extra veggies.
• You can make a larger batch and freeze the cutlets. Just cook from frozen, adding a few extra minutes to the cooking time.

Instructions Step By Step

Cook the Chicken:

• In a pan, add the chicken cubes, salt, turmeric powder, and ¼ cup water.
• Cook the chicken until cooked. Remove the chicken and reserve chicken stock for later use.
• Shred the cooked chicken into small pieces.

Prepare the Mixture:

• Heat 1 tablespoon of oil in a pan. Add finely chopped onion and sauté over medium heat until the onion turns slightly golden. 
• Add ginger-garlic paste and sauté for about 1 minute or until the raw smell disappears. 
• Add 2 tablespoons of reserved chicken stock and stir to mix. 
• Add shredded chicken, mashed potatoes, and salt, then sauté and mix thoroughly. 
• Transfer the mixture to a bowl and allow it to cool down. Once cooled, add green chili, red chili flakes, roasted cumin powder, and cilantro. Mix well.

Shape the Cutlets:

• Take a small portion of the mixture and shape it into a round or oval patty. Repeat until the entire mixture is finished.

Coat the Cutlets:

• Coat each patty with flour, shaking off any excess.
• Dip the cornflour-coated patty into the beaten egg, ensuring it is fully coated.
• Then, roll it in the breadcrumbs, making sure it is completely covered.

Fry the Cutlets:

• Heat ½ inch of oil in a frying pan on medium heat.
• Once the oil is hot, add the cutlets in batches. Fry them until golden brown and crisp on both sides, about 3 minutes on each side.
• Remove the cutlets from the oil and place them on a paper towel to get rid of any excess oil. 
• Repeat the cooking process until all the remaining chicken cutlets are cooked. 
• If baking, preheat your oven to 400°F (200°C). Place the cutlets on a lined baking sheet and bake for 15-20 minutes, flipping halfway through.

Serve

• Once cooked, serve them hot or warm as desired.

Serving Suggestions:

• Serve chicken potato cutlets as appetizers with dipping sauces like ketchup, mayo, or garlic sauce. Our mayo-ketchup sauce, hot honey sauce, and Wingstop ranch are also great options.
• Make chicken burgers or sandwiches by placing them in buns or bread with lettuce, onions, and your favorite sauce.
• Wrap them in flatbreads, pita bread, or tortillas with veggies for a tasty wrap.
• Pair them with pasta, rice, roasted vegetables, coleslaw, or a simple green salad.

Storage 

Refrigeration: Place leftovers in an airtight container and refrigerate for up to 3-4 days.

Freezing: Lay out uncooked chicken cutlets on a baking sheet and freeze for about a couple of hours. Once frozen, transfer them to a sealable freezer bag and store them for up to 3 months. To prevent sticking, place a square of parchment paper between each patty. This allows you to take out the exact number of patties you need easily.

Thawing: Thaw frozen cutlets in the refrigerator overnight before cooking, or cook directly from frozen, adding extra cooking time.

You may like these:

• Chicken Adobo with Potatoes
• Simple Grated Potato Fritters Recipe
• Salt and Pepper Chicken
• Chicken Fry
• Bombay Duck Fish Fingers
• Indian Chicken Roast
• Homemade Chicken Nuggets

If you try the recipe, please take a moment to leave a comment and rating. I love hearing from you and it also helps other readers who are thinking of making the recipe.

Recipe