Mini Chicken Cutlet | Bite-Sized Chicken Cutlet Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Chicken mince – 300 gms
  • Egg – 1, large
  • Breadcrumbs – as required [between ½ cup to 1 cup]
  • White pepper powder – ½ tsp
  • Salt to taste
  • Any herbs of your choice like dried basil, parsley, thyme or oregano (Optional)
  • Flavorless oil (sunflower or canola) for shallow frying
  1. Wash the chicken mince and squeeze out as much water as possible. See tips below.
  2. Add the egg, salt and pepper and the dried herbs if using to the minced chicken and mix it very well.
  3. Scoop out a little amount of chicken mince and make a ball. Then press it a little to give a shape of a patty.
  4. Spread the breadcrumbs on a plate and coat the cutlets with it on both sides.
  5. Heat oil in a griddle. Place the cutlets on the griddle and shallow fry them on low to medium heat for 8 to 10 minutes on each side or until the cutlets are golden brown.
  6. Serve hot with sweet chilli sauce on a chilly winter evening.
Squeezing out the water is very essential; otherwise your mixture for the cutlet will be too watery. I actually bought the boneless chicken breasts and after washing it thoroughly, I dried it with an absorbent tissue and then ground it to mince in a chopper. This will ensure that there is no extra water.
Recipe by Flavor Quotient at