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baked chicken cutlet
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Baked chicken cutlet

Crispy bread coated snack with chicken and potato filling inside.
Course Appetizer
Cuisine French
Prep Time 30 minutes
Cook Time 25 minutes
Servings 5
Calories 322kcal

Ingredients

  • 2 large Russet Potatoes
  • 2 cups or more Shredded chicken
  • 1 Onion chopped
  • 1 inch piece Ginger chopped
  • 4 cloves Garlic chopped
  • Salt and pepper to taste
  • 2-3 tsp Olive oil

For the coating

  • Breadcrumbs Made from 4 slices of bread
  • 1 tsp Paprika powder
  • 5-6 tbsp All purpose flour
  • Salt and pepper to taste
  • 2-3 tsp Olive oil

Instructions

To boil potatoes

  • Use an instant pot put the potatoes on the trivet so the potatoes don't touch water.Pressure cook for 10 minutes. Open after 10 minutes.
    Immediately remove on to a peel once it reaches bearable heat peel and mash potatoes

To make shredded chicken

  • Use the bone in pieces cook in 1- 11/2 cups of water, salt and pepper powder for 10 -15 minutes when the flesh has turned soft, white and opaque. Remove from stock immediately. Allow it to come to room temp then shred with the help of a fork and tongs. Discard the bones. Cut the chicken into fine pieces or run in a vegetable chopper.

To make the brown bread crumbs (This step is optional but makes a lot of difference)

  • Use store bought plain breadcrumbs or make your own by running a slice at a time in a chopper or blender until fine.
    Heat 2-3 tsp of olive oil saute the bread crumbs in by stirring continuously add a tsp of paprika powder, salt and pepper powder. Keep mixing until the bread crumbs have turned crisp on touching and brown in color. Keep aside to cool (Do not leave on stove top it will burn)

To make the cutlets

  • Heat 2-3 tsp olive oil add ginger then garlic saute until a nice aroma comes now add the chopped onion saute intermittently until it is cooked and soft add the shredded chicken, salt and pepper powder. Mix until everything is well combined. Add the mashed potatoes mix everything well allow. this mixture to cool down.
  • Keep the dredging station ready -
    1 ) Plate -Plain A P flour
    2) Bowl - Plain A P flour mixed with water to make a loose batter.
    3) Breadcrumbs - prepared earlier
    Shape the chicken mixture into a ball then to desired shape roll in flour dust off excess then dip in bowl filled with batter shake off excess then roll in bread crumbs with dry hands .
  • On a very lightly greased tray bake at 350-375 ° F and bake for 20-25 minutes by turning once in between.
    Serve immediately with green salads or rice and other dishes or as an appetizer /snack
  • Refrigerate ready to bake leftover cutlet with parchment paper in between (check video) Make big batches freeze unto 3 months if not using immediately. Need not thaw bake for few extra minutes if frozen.

Video