Air fryer recipe · Starters
Kolkata Chicken Cutlet
Flattened spiced chicken in a lacy breadcrumb coat, the cabin-style cutlet reborn crisp from the air fryer.
- 30 minTotal time
- 190°CAir fryer
- 5Serves
- Non-vegetarianDiet
Nutrition per serving
- 175kcal
- 17.9 gprotein
- 16.9 gcarbs
- 3.8 gfat
- 1.0 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Chicken breast, butterflied and flattened2
- Ginger-garlic paste1 tbsp
- Pepper and Bengali garam masala1 tsp each
- Flour for dusting1/4 cup
- Beaten egg1
- Breadcrumbs1 cup
Method
Marinate the chicken
Flatten the butterflied chicken to an even thinness and rub it all over with the ginger-garlic paste, pepper, garam masala and salt. Even thickness lets it cook at one rate, and marinating for at least twenty minutes adds flavour and keeps it tender.
Set up the coating
Set out three plates with the flour, beaten egg and breadcrumbs. Pat each marinated piece dry on the surface first, as a dry surface lets the flour grip properly, which is the base the rest of the coating holds onto.
Triple coat
Dredge each piece first in flour, then egg, then breadcrumbs, pressing firmly at each stage. The flour, egg and crumb layers lock together and build the thick, crunchy shell of a proper Kolkata cabin cutlet.
Rest before frying
Let the coated cutlets sit for ten minutes so the crumb settles onto the surface. This resting step firms the coating so it does not slide off or peel away once the cutlets hit the hot basket.
Air-fry the cutlets
Spray both sides generously with oil and lay the cutlets in a single layer. Air-fry at 190°C for 16 min, flipping halfway, until crisp and golden and cooked right through with no pink in the middle.
