Chicken Cutlet

Doctors also can be good cooks 🙂 This recipe is from my ophthalmologist cousin Suriya, who specialises in low fat cooking. She served these cutlets when we had gone over for dinner, and we loved it. She was very happy to give the recipe. Her method used the entire chicken as she doesn’t get only the skinless, boneless breast.  I have modified the recipe by using chicken breast and also cooked the chicken using my own recipe for chicken stock. In this way, I get the cooked chicken for the cutlet and the stock for other dishes.

Chicken Cutlet - Kalas Kalai

Chicken Cutlet

Nutritive Value

These chicken cutlets are high protein, low calorie, and low fat delights. Chicken breast contains 21g of protein per 100g but is also the lowest in fat content among other cuts of chicken. The potatoes used provide only 99 calories per 100g. Only 2 tablespoons of oil are used for the entire preparation. This is a desirable snack or a side dish for weight watchers and muscle builders.


  • 500g skinless and boneless Chicken Breast
  • 6-8 Garlic Cloves
  • 6-8 Sambar Onions (Shallots)
  • 10 Pepper Corns
  • 2 Bay Leaves
  • 2 tsp Salt
  • 4 C Water
  • 2 large Potatoes, boiled and mashed
  • 2 medium Onions, diced
  • 3 cm piece Ginger, finely grated
  • ¼ C Mint Leaves, chopped
  • 1/3 C Coriander Leaves, chopped
  • 2 Green Chillies, deseeded and diced
  • ½ tsp Pepper Powder
  • 2 T Vegetable Oil
  • Salt, to taste


  1. Cut the chicken breasts into small cubes. Cook with the garlic, sambar onion, pepper corns, bay leaves, salt, and water.
  2. Drain the chicken and cool. Reserve stock, cool and freeze for future use.
  3. Grind the chicken in a mixie or a blender at speed 1 for 10 seconds.
  4. Heat a tablespoon of the oil in a small kadai or wok. Add the onion, ginger, mint and coriander leaves, green chillies, and pepper powder, and fry till the onion is tender. Do not brown.
  5. Mix the potatoes and the fried ingredients with the chicken using a kneading motion. Adjust salt. Make into lemon-sized balls and flatten into cutlet shape.
  6. Heat a non-stick skillet. Dot with few drops of oil. Place a cutlet on each drop. Fry on low heat till it is browned. Add a drop of oil on each cutlet, turn over, and fry till the other side is browned.
  7. Remove and serve hot as a snack or side dish.


  1. I use chicken breast because it is easier to grind after it is cooked. If chicken breast is not available, you can use chicken with bones but you will have to spend time removing the meat from the bones. Minced chicken somehow does not give the right flavour.
  2. The oil given is sufficient for frying on a non-stick skillet. If you have an ordinary skillet, use more oil and fry on very low heat to prevent sticking.

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