Chicken and Vegetable Cutlets

These might be the one of the yummiest cutlets I’ve had. It is a great combination of subtlety spiced ground chicken with vegetables. This dish is a meal in itself with the perfect combination of vegetables, carbs and protien. It is a hot favorite with both the kids and adults in our house.


Chicken and Vegetable Cutlets

Serves 6


2 lbs ground chicken

1 large potato, boiled, peeled and set aside

1 tsp. ginger, finely chopped

1 tsp. garlic, finely chopped

1 onion, finely chopped

1 cup green beans,

finely chopped 1 cup carrots, finely chopped

1 packet panko breadcrumbs

1 egg

1 ½ tsp. coriander powder (dhaniya)

¾ tsp. turmeric powder (haldi)

2-3 fresh green chilies, finely chopped (optional)

1 bunch cilantro, chopped fine


• Heat 2 tbsp. of oil in a wok.

• Add the chopped garlic and ginger.

• Stir for a minute and then add the chopped onions.

• Stir for 2 minutes and add the coriander powder, turmeric powder and green chilies.

• Stir for a minute and add ground chicken.

• Cook for 2-3 minutes and add the chopped green beans and carrots.

• Add salt to taste, cover and cook on medium heat.

• Cook for about 10 – 15 minute, until the chicken is cooked through.

• Remove from heat and pour mixture into a large mixing bowl.

• Let it cool for 15 minutes.

• Add the boiled potato, 1 cup panko bread crumbs, egg and chopped cilantro to the bowl.

• Using your hands, mix all the ingredients and mash it all well together.

• Using your hands, make several little oblong cutlets or patties.

• Coat each cutlet in panko breadcrumbs and set aside.

• In a flat saucepan, add 3 tbsp. of oil.

• Cook the breaded cutlets for about 3 minutes on each side or until it is well browned on both sides.

• Serve warm with mint chutney or ketchup.


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