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Easy way to make chicken cutlet - 2

Chicken Cutlet or Fowl Cutlet Kolkata Style

Bengali chicken cutlet with minced chicken, crumb coated and deep-fried is a Durga Puja special as well.
Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizers, chicken recipes, Non Vegetarian
Cuisine Bengali, Indian
Servings 4 cutlets

Ingredients
  

For marination

  • 500 gms minced chicken you can also use boneless chicken and grind into a paste
  • 1 tsp black pepper powder
  • 1 tbsp lemon juice
  • 1 ½ tsp garlic paste
  • 1 tsp ginger paste
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped parsley
  • ¼ tsp Bengali garam masala powder
  • salt to taste

Other Ingredients

  • 3 nos eggs
  • ½ cup all-purpose flour
  • 2 cups bread crumbs
  • salt to taste
  • oil for deep-frying

Instructions
 

  • Marinate minced chicken with the ingredients mentioned above. Use your fingers to literally mash the chicken with the spices and make a dough out of the chicken mince.
  • Cover and refrigerate for 10 to 15 minutes.
  • Meanwhile take flour on one plate, bread crumbs on another and the eggs in a wide-bottomed dish. Whisk the eggs with a little bit of salt and pepper.
  • Keep a chopping board and knife ready.
  • Take the chicken dough out of the fridge and make equal-sized balls. Then using wet hands, shape each ball into a diamond shape or heart shape.
  • Dust each cutlet with flour, then dip in the egg and finally coat in bread crumbs. If you want, you can add salt to the bread crumbs too.
  • Once you have coated, place the cutlet on a chopping board and using a knife, press on each side to properly shape the cutlet.
  • Then dip that once again in the egg and then bread crumbs to give it a second coat. This helps in making the cutlet more crunchy.
  • Heat oil in a frying pan or kadai. When the oil is hot, add the cutlets. Don't overcrowd the pan. Frying one or two at a time is enough.
  • Reduce the temperature to medium so that the chicken cooks from inside and doesn't burn the outer crumb.
  • Once the cutlet is golden brown, take it out of the oil and place it on a paper towel.
  • Serve with salad and kashundi.
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