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Chicken Cutlet Recipe Kerala Style

Updated on March 11, 2013
Chicken Cutlet Recipe Kerala Style
Chicken Cutlet Recipe Kerala Style

Chicken Cutlet Ingredients and Method of Preparation

Chicken Cutlet is my favorite of everyone in my family. Whenever I make it, I make plenty because the kids like the chicken cutlet sandwich the next day. I learned this one from my Kerala friend Bindhu who is an excellent cook. However, this is an easy to make dish and makes a great evening snack.Given below are the ingredients and preparation method of this yummy dish.

Ingredients of Kerala Style Chicken Cutlet

  • 500 grams Boneless chicken cooked and minced
  • 1 finely chopped Onion
  • 1 table spoon Grated Ginger
  • 2-3 Green Chilies finely chopped
  • 1 Potato cooked and Mashed thoroughly
  • 1 tsp Pepper powder
  • 1 tsp Garam Masala powder
  • Curry Leaves
  • Bread Crumbs (as required)
  • Salt (as required)
  • Chopped Coriander leaves (optional)
  • Oil
  • 2 egg whites beaten and kept aside

Method of Preparation of Kerala Style Chicken Cutlet

Heat little oil in a Kadai and sauté the chopped onions until soft. Add grated ginger, green chilies and curry leaves to it. After 2-3 minutes add the minced chicken and mix well. Now add salt, pepper powder and garam masala and stir for about 5 minutes. Remove from heat and allow this mixture to cool. Once it is cool add the mashed potatoes and mix well. Make small balls with the mixture and slightly flatten by placing between the palms or use moulds to make the cutlet in desired shapes. Once the entire mixture is finished, heat Oil for deep frying in a pan. When oil is hot, dip each cutlet in the beaten egg white and then coat them with bread crumbs and drop them to the oil one by one. Fry till the cutlets get a golden brown color on both sides. Remove from Oil and serve hot with tomato sauce or vegetable salad.

4 stars from 3 ratings of Chicken Cutlet


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  • Russell-D profile image

    Russell-D 7 years ago from Southern Ca.

    During our So India trip, we were invited to lunch in Kerala. The main dish was right from the bay grilled fish we ate with our hands, while trying to lift slippery glasses of lemonade. Many side dishes graced the table, beans, potatoes, salad and some tasty veggies we'd neve eaten before. Dessert was fresh fruit, mainly grapes. The meal is descibed in the So India chapter of my book "A La Carte"; Tales Of Food & Drink Digested From 55 Years Of Internatonal Travel. (Russell-D). David

  • Appreciate Life profile image

    Appreciate Life 7 years ago from KAJANG, MALAYSIA

    Nice hub, thanx for sharing the recipe!!