Air fryer recipe · Mains
Bengali Chicken Cutlet
Spiced chicken and potato cutlets, crumbed and crisp.
- 35 minTotal time
- 185°CAir fryer
- 6Serves
- Non-vegetarianDiet
Nutrition per serving
- 170kcal
- 14.1 gprotein
- 21.6 gcarbs
- 3.0 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- chicken300 g minced
- potato2 medium
- onion1 small
- ginger garlic paste1 tbsp
- green chilli2
- egg1
- breadcrumbs1 cup
Method
Cook the chicken
Cook the minced chicken with the ginger garlic paste, chopped onion and green chilli until it is dry with no liquid left. Cooking off the moisture now stops the filling going soggy and keeps the cutlets firm.
Bind
Mix the cooked chicken with the mashed potato and salt, then shape into flat cutlets. The starchy potato binds the mince together so the cutlets hold their shape and do not crumble when you turn them.
Coat
Dip each cutlet in beaten egg, then press it firmly into the breadcrumbs on both sides. The egg glues the crumbs on, and a full, even coat crisps into a golden shell that seals the filling in.
Chill and spray
Rest the cutlets in the fridge for 10 minutes, then mist both sides lightly with oil. Chilling firms them so the coating stays put, and the oil helps the crumbs brown into a crunchy crust.
Air fry
Air fry at 185°C for 14 min, turning once, until golden and crisp and cooked to 74°C with no pink inside. Turning halfway gives an even crust, and the pink test tells you the chicken is fully done.
