Some recipes just seem like a big hug. They remind us of family suppers, lazy Sunday nights, or snowy winter days spent in the kitchen. Chicken and potato cutlets are just that type of food. Crunchy outside, tender and juicy inside, these cutlets are a comforting blend of spiced mashed potatoes and diced chicken, formed into patties and pan-fried until golden brown.
Whether you need a speedy snack, a light meal, or something to serve at a party, these cutlets are ideal. They’re easy to prepare, require common ingredients, and are adaptable to your own taste. Let’s get on with this tasty, cozy kids and adults favorite!
Ingredients
Here’s what you’ll need:
- 4 large potatoes – peeled and boiled
- 1/2 kg cup boiled chicken – shredded or finely chopped
- 2 green chilies (optional) – finely chopped
- 1 bunch fresh coriander (cilantro) – chopped
- 1 teaspoon garlic Powder
- 1 teaspoon Onion powder
- 2 Pcs of chicken cubes
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- Salt to taste
- ½ cup mayonnaise
- 2 egg – beaten
- Breadcrumbs – for coating (optional)
- Oil – for frying and greasing
For a milder version, omit the green chilies. These cutlets are extremely forgiving!
Preparation Steps
1. Cook and Prepare the Chicken
In case you don’t have cooked chicken, here’s a simple trick:
- Grab approximately 1 large boneless chicken breast.
- Boil it with pepper and a pinch of salt till cooked through (approximately 10-15 minutes).
- Once cooled a bit, shred it by hand or with a fork.
- You can also use leftover rotisserie chicken for added flavor and ease!
2. Mash the Potatoes
- Boil your potatoes until they are tender.
- Drain and mash them thoroughly. There must be no lumps – smooth potatoes keep the cutlets intact.
- Let them cool before combining with other ingredients.
- Let them cool before mixing with other ingredients.
3. Mix It All Together
In a big bowl, mix together
- Mashed potatoes
- Shredded chicken
- Green chilies
- Mayonnaise half cup
- Chicken cubes (two)
- Fresh coriander
- Mint leaves (few)
- Spices: (black pepper, white pepper, cumin powder, coriander powder, garlic powder, onion powder, Salt as per taste)
Combine all of these together until well mixed. The mixture should be easy to hold together when you make a cutlet. If the mixture feels too soft or sticky, just add a tablespoon of breadcrumbs to help firm it up.
Shaping and Coating the Cutlets
The exciting part – shaping your cutlets!
1. Shape the Patties
- Take about a handful of the mixture and shape it into little round or oval-shaped patties.
- Attempt to have them around ½ inch thick so they fry evenly and remain crispy.
- You will end up with approximately 8–10 cutlets from this quantity, depending on size.
2. Coat/breading the Cutlets
- Dip in each cutlet in the beaten egg.
- Then coat it in breadcrumbs. This gives it that perfect golden crust when fried.(if required)
You can double bread for extra crisp: dip in egg and breadcrumbs twice.
Frying the Cutlets
Drizzle several tablespoons of oil into a pan and allow it to heat up over medium heat.
- Add the cutlets carefully in the pan. Do not overcrowd – fry batches if necessary.
- Fry for approximately 3–4 minutes per side, or until crispy and golden brown.
- Once they’re done cooking, place them on a plate with some paper towels to soak up any extra oil..
Want to make it healthier? You can bake them at 400°F (200°C) for 20 minutes or air-fry for 12–15 minutes, half way through flipping.
Serving Suggestions
Cutlets are really versatile. Here’s how you can serve them:
- You can even pack them in lunchboxes – they keep well and are delicious at room temperature.
Storing & Reheating
To store:
- To store:In the fridge: Store in an airtight container for a maximum of 3 days.
- In the freezer: Put uncooked cutlets (after bread-crumbing) onto a tray. Freeze until firm, then move to a ziplock bag. They’ll keep for up to 2 months.
To reheat:
- For crispy results, reheat in a pan with a little oil or in an air fryer.
- You can also microwave, but they might lose some crunch.
Why You’ll Love This Recipe
- Budget-friendly – Made with pantry staples
- Customizable – Adjust spices, add veggies, use leftover meat
- Kid-approved – Mild, crispy, and easy to eat
- Perfect for any occasion – From everyday meals to party snacks
There’s something remarkably gratifying about taking a bite of one of these golden cutlets. The crunchy exterior yields to a tender, savory center that’s full of flavor. These cutlets tend to disappear fast—so don’t be surprised if you find yourself making another batch!
Final Thoughts
Cooking does not have to be complicated. Sometimes, the simplest of recipes – such as these chicken and potato cutlets – are the ones we find ourselves going back to time after time. They’re comforting, satisfying, and always a winner.
So the next time you have some leftover chicken or a few extra potatoes on your hands, give this recipe a go. Don’t be surprised if everyone starts asking for it again and again!
Would you like a printable version as well as a graphic recipe card?