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Chicken Cutlet

Recipe by Pradiptaa on InstagramAdded 5 November 2026.

30 minutes to prep, 15 to cook. Crispy Kolkata‑style chicken cutlets packed with aromatic herbs, ginger, and a hint of spice. The double coating gives them an irresistibly crunchy exterior, perfect for festive celebrations. Serve them hot with tangy kasundi or ketchup for a satisfying snack.

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Method

  1. Finely chop the fresh herbs with a chopping blade and mince the chicken in small batches.

  2. Grind the whole spices into a fine gorom moshla powder using a grinding blade.

  3. Combine all remaining ingredients in the bowl and mix thoroughly with the kneading blade.

  4. Cover the mixture and chill for 2–3 hours; then shape the chilled mixture into cutlets.

  5. Dip each cutlet in beaten egg, coat with breadcrumbs, and repeat the dip‑and‑coat process for a double coating.

  6. Deep‑fry the cutlets in oil until golden and crispy, about 4–5 minutes. Serve hot with kasundi or ketchup.

Tips while you cook

Chill before shaping
Allow the mixed cutlet batter to chill for 2–3 hours before forming cutlets.
Double coating for crunch
Dip each cutlet in beaten egg, coat with breadcrumbs, then repeat the dip‑and‑coat for a double layer.
Fry to golden crispness
Deep‑fry the cutlets until golden and crispy, about 4–5 minutes, then serve hot.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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The recipe comes from Pradiptaa’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

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