Chicken Cutlets

To start this week’s Eid Celebration and Menu Swap, I made some chicken cutlets, Pakistani style.

I wanted to make something simple, easy, and not too time consuming. I also wanted something pretty to look at, because after all this is an appetizer dish. So I chose to do cutlets, which are basically breaded and fried patties made with potatoes, meat, and spices. 

The filling or potato mixture can be made in advance, so it saves a lot of time on the day you need to fry these up. 
I’m still unsure about this, but ever since I was little, I always thought these potato and meat patties were called “cutlass”. But when I naively typed that into Google to search up recipes, I couldn’t find anything helpful. It was called “cutlets”, apparently. And I had been misinformed my entire life. 
Anyways. These cutlets don’t have ground beef; I used roasted chicken breast meat instead. The blandness of potatoes and chicken meat is uplifted with additions of flavorful cilantro, onion, and jalapeno. 

I also used a spice blend that I threw together using red chili flakes, salt, black pepper, and garam masala. If you don’t have garam masala, you can pick it up from any grocery store (McCormick brand makes it) or just grind some together yourself using this recipe from Allrecipes. Garam masala, the traditional “Indian spice mix”, is just a simple blend of cinnamon, clove, black peppercorn, nutmeg, cardamom and sometimes cumin. It’s a lovely addition to these patties. 

Shaping these patties was a lot easier than I imagined them to be, because the mix of ingredients just worked so well together. To finish these patties up, I dipped them in beaten egg and breadcrumbs, then lightly fried them until golden brown on both sides. 

They taste amazing on their own with some dipping sauce (or ketchup, for us ketchup addicts), or even sandwiched between two slices of bread. 

You can’t get simpler than that, with so much delicious flavor. Try these out for your Eid gathering or any time of the year!

Chicken Cutlets

Chicken Cutlets


  • 4 medium sized potatoes
  • 1 1/2 cups pre-cooked, shredded chicken
  • 1 small onion, finely diced
  • 1 jalapeno, seeds removed and diced
  • 1 handful cilantro, chopped
  • 1 teaspoon red chili flakes
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon black pepper 
  • Salt to taste
  • 2 eggs, beaten with salt and pepper
  • 1+ cup breadcrumbs 


  1. Peel the potatoes; cut them in large pieces, and cover with water in a pot. Bring to boil, cook the potatoes until tender. 
  2. Shred the chicken if you haven't already done so. I pulse the shredded chicken in a food processor so I can get even sized pieces. 
  3. Mash the potatoes roughly with a fork; add the chicken, diced onion, jalapeno, cilantro, and spices. 
  4. Mix well and form into small circular patties. Don't be afraid to get your hands dirty! 
  5. Beat the eggs together with salt and pepper.
  6. Heat up a pan with oil. Dip each patty in egg first, then breadcrumbs. 
  7. Lightly fry the patties until golden brown on both sides. 
  8. Dab the patties with paper towel to get rid of excess oil. 
  9. Serve warm with chutney, ketchup, or any other sauce. Enjoy!


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