Why are my chicken cutlets breaking in the pan?

The mixture is usually too wet or too warm. Cook it until fairly dry, cool it well, and press the crumbs firmly onto each patty.

Can I use leftover cooked chicken instead of boiling fresh chicken?

Yes, as long as it is plain or mildly seasoned. Shred it finely and adjust the salt and spices in the cutlet mixture.

How do I keep the pav from turning soggy?

Use thick chutney, drain any watery vegetables, and assemble just before eating so the crisp cutlet stays crisp.

Can these cutlets be frozen?

Yes. Freeze them after shaping and coating, preferably in a single layer first, then fry from thawed or partially thawed for best texture.

Home / Recipes / indian / Chicken Cutlet Pav

indianMediumnon vegetariannut freehigh protein

Chicken Cutlet Pav

RATING

4.5/5(65)

TASTE SCORE

9/10

Crisp chicken cutlets tucked into soft pav with onion, cucumber, and a swipe of green chutney make this street-style snack hearty, spicy, and very satisfying. It is great for an easy lunch or evening bite.

PREP

25m

COOK

25m

SERVES

1 PIECE

811 cal

SERVINGS

METHOD · 8 STEPS

boil · ~15 min
Boil the chicken.
1.Add chicken breast, water, and 1 pinch salt to a pot.
2.Bring to a boil over medium heat, then lower the heat and cook until the chicken is tender (12-15 min).
3.Drain the chicken and let it cool slightly.
4.Shred the chicken finely.
TIPCook just until tender so the chicken stays moist and easy to shred.
saute · ~7 min
Cook the cutlet masala base.
1.Heat 1 tbsp oil in a pan over medium heat.
2.Add the finely chopped onion and cook until soft and light golden (4-5 min).
3.Add ginger, garlic, and green chili, then cook until fragrant (1 min).
4.Add turmeric powder, red chili powder, garam masala, and black pepper.
TIPKeep the heat medium so the spices bloom without burning.
mix · ~10 min
Make the cutlet mixture.
1.Add the shredded chicken and mashed potato to the pan.
2.Add lemon juice, 2 tbsp chopped coriander leaves, and the remaining salt.
3.Mix well until the mixture holds together and looks fairly dry.
4.Take the pan off the heat and cool the mixture for 10 minutes.
mix · ~7 min
Shape and coat the cutlets.
1.Divide the mixture into 4 equal portions.
2.Shape each portion into a flat oval patty.
3.Coat each patty lightly with half of the bread crumbs.
4.Dip in beaten egg, then coat again with the remaining bread crumbs.
TIPPress the crumbs gently onto the cutlets for an even crust.
mix · ~2 min
Make the green chutney spread.
Blend mint, 1 tbsp coriander leaves, yogurt, and 1 tbsp water into a smooth, thick spread.
fry · ~8 min
Shallow-fry the cutlets.
1.Heat the remaining oil in a wide pan over medium heat.
2.Place the cutlets in the pan and fry until deep golden and crisp on one side (3-4 min).
3.Turn carefully and fry the other side until crisp and cooked through (3-4 min).
4.Lift out and rest briefly.
TIPDo not crowd the pan or the crust will soften instead of crisping.
assemble · ~3 min
Assemble the pav.
1.Open each pav and spread green chutney on the inside.
2.Place one chicken cutlet in each pav.
3.Top with sliced onion and cucumber.
4.Close the pav gently and press lightly.
serve
Serve the chicken cutlet pav hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Shred the boiled chicken finely, not in chunks, so the patties bind neatly with the mashed potato.
2
Cook the chicken-potato mixture until fairly dry; excess moisture makes the cutlets crack while frying.
3
Cool the mixture before shaping, otherwise the egg-and-crumb coating will slide off.
4
Flatten the patties evenly so the center heats through before the crumb coating gets too dark.
5
Let the crumb-coated cutlets rest for 10 minutes before frying to help the crust set better.
6
Slice onion and cucumber just before assembling so the pav stays crisp and not watery.
7
If making ahead, fry the cutlets first and assemble the pav only right before serving.