Search This Blog

Friday, February 1, 2013

Chicken Cutlet - Bengali Style


My first love is Mutton Braised cutlet. I used to always head to our neighborhood “Ashoka Café” to get my fix. However, sometimes I used to land there on Thursdays. Thursdays in Kolkata is a no meat day and slaughter houses and butchers are closed and most restaurants do not serve meats other than fish and chicken. So the only option was to eat chicken cutlet. I know I am making this sound bad, but in reality the chicken cutlet is pretty tasty.


  1. 10 pcs. thin cut boneless chicken breasts cut into rectangles 
  2. 12 fat garlic cloves
  3. 1” ginger
  4. 5 – 6 green chilies
  5. 1 lime
  6. 1tsp. black pepper powder
  7. Salt to taste
  8. 1 egg
  9. Enough bread crumb for coating
  10. Refined oil for deep frying


If the chicken pieces are not thin enough, wrap each of them in a plastic and pound them with the flat side of your meat tenderizer.

In a grinder make a paste of ginger, garlic and green chilies. In a separate bowl take this spice paste and add black pepper powder, salt and lime. Whisk everything together.

Take the chicken pieces and apply this mixture on both the sides. Keep them marinated in a refrigerator for 5 – 6 hour. Take them out of the refrigerator at least an hour before you want to fry them. Break the egg and mix it well so the chicken pieces get a coating of it. Spread bread crumbs on a flat platter and roll the cutlets in it. Define the edges by pressing the blunt side of the knife against it. Once the coating is done let them rest in the refrigerator for 1/2hour.

Heat enough oil in a kadai till it smokes. Now reduce the heat to medium high and gently slide the cutlet in. Let that cook till both sides turn golden brown and crispy.


Remove and place on a paper towel with a slotted spoon. Sprinkle black salt and serve with some salad and mustard-sauce or tomato ketchup.


No comments: