Chicken Cutlets Recipe

Name: Chicken Cutlets
Prep time: 1 h 5 min
Cook time: 30 min
Total time: 1 h 35 min
Cuisine: Pakistani
Ingredients: 400 g Chicken (boneless); 1 tsp Ginger-garlic paste; 1 cup Water; 3 medium potatoes Potatoes, boiled, peeled and mashed; ½ medium onion Onions, very finely chopped; 3 Green chillies, finely chopped; ¼ cup Fresh coriander (hara dhania), chopped; 1 tsp Ground black pepper; ½ tsp Crushed red chilli (kutti lal mirch); ½ tsp Ground cumin; ¼ tsp Garam masala; 1 tsp Salt, adjust to taste; 2 Eggs, beaten with a pinch of salt; 4 slices Bread (double roti), dried and ground into crumbs; ½ cup Cooking oil, for shallow-frying

چکن کٹلس بنانے کا طریقہ

Golden chicken and potato cutlets with black pepper and green chilli, dipped in egg and breadcrumbs and shallow-fried crisp. Freezer-friendly for iftar.

Prep

35 min

Cook

30 min

Marinate / soak

30 min

Serves

Difficulty

Medium

Spice

Mild

Chicken cutlets are a Pakistani home favourite for iftar, tea time and school lunchboxes: boiled shredded chicken mashed with potato, seasoned simply with black pepper, green chilli and coriander, then crumbed. They are mild enough for children and freeze beautifully, so most families make a big batch before Ramadan.

Tips for the best result

For a thicker, crunchier crust, dip in egg and crumbs twice.
To freeze for Ramadan, crumb them, open-freeze on a tray, then bag. Fry from frozen on low-medium heat a few minutes longer.

Common mistakes

Leaving water in the chicken. A wet mixture is sticky to shape and splits in the oil.
Frying on high heat. The crumbs burn before the inside is hot.

How to serve

Serve with ketchup and hari chutney at iftar or with chai, or in a bun with salad for lunch.

Storing and reheating

Crumbed, uncooked cutlets freeze for 2 months. Fried cutlets keep 2 days in the fridge; reheat in an oven or air fryer.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories: 325kcal
Protein: 21g
Fat: 15g
Carbs: 26g
Fibre: 2.7g
Sodium: 540mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 91

Whole dish ≈ Rs 545 · 98% of ingredients by weight priced

Prices in

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works