Recipe

Oriya-style Crispy Chicken Cutlet

Crispy Chicken Cutlet with a Spicy Oriya Twist

4.6 out of 5

This recipe brings a delightful fusion of German and Oriya cuisines, combining the classic German Frankfurter Schnitzel with the vibrant flavors of Oriya cuisine. The result is a mouthwatering crispy chicken cutlet infused with aromatic spices and a hint of heat.

Meat Dish› Frankfurter Schnitzel

European cuisine› German cuisine

Asian cuisine› Indian cuisine› East Indian cuisine› Oriya cuisine

Preparation time

20 minutes

Cooking time

10 minutes

Total time

30 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Non-vegetarian, Gluten-free (if using gluten-free breadcrumbs), Dairy-free (if using dairy-free breadcrumbs)

Allergens

Chicken, Eggs, Gluten (if using regular breadcrumbs)

Not suitable for

Vegetarian, Vegan, Paleo, Keto

Ingredients

In this Oriya adaptation, we replace the traditional pork used in Frankfurter Schnitzel with chicken, making it more suitable for Oriya cuisine. Additionally, we incorporate Oriya spices and flavors, such as turmeric, cumin, and red chili powder, to infuse the dish with a distinct Oriya taste. The accompanying chutney adds a tangy element that complements the flavors of the cutlet. We alse have the original recipe for Frankfurter Schnitzel, so you can check it out.

500g (1.1 lb) boneless chicken breasts 500g (1.1 lb) boneless chicken breasts
1 teaspoon turmeric powder 1 teaspoon turmeric powder
1 teaspoon cumin powder 1 teaspoon cumin powder
1 teaspoon red chili powder 1 teaspoon red chili powder
Salt to taste Salt to taste
2 cups (240g) breadcrumbs 2 cups (240g) breadcrumbs
2 eggs, beaten 2 eggs, beaten
Vegetable oil, for frying Vegetable oil, for frying
Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

Calories (kcal / KJ): 350 kcal / 1465 KJ
Fat (total, saturated): 12g, 2.5g
Carbohydrates (total, sugars): 25g, 2g
Protein: 32g
Fiber: 1g
Salt: 1.5g

Preparation

1.
Pound the chicken breasts to an even thickness of about 1/4 inch.
2.
In a bowl, mix together turmeric powder, cumin powder, red chili powder, and salt.
3.
Rub the spice mixture onto both sides of the chicken breasts.
4.
Dip each chicken breast into the beaten eggs, ensuring it is fully coated.
5.
Coat the chicken breasts with breadcrumbs, pressing gently to adhere.
6.
Heat vegetable oil in a frying pan over medium heat.
7.
Fry the breaded chicken breasts until golden brown and cooked through, approximately 4-5 minutes per side.
8.
Remove the cutlets from the pan and drain on a paper towel to remove excess oil.
9.
Garnish with fresh coriander leaves before serving.

Treat your ingredients with care...

Chicken breasts — Pound the chicken breasts gently to ensure even cooking and tenderize the meat.
Breadcrumbs — Use fresh breadcrumbs for the best texture and crispiness.

Tips & Tricks

For an extra kick of heat, add a pinch of Oriya red chili flakes to the breadcrumb mixture.
Serve the cutlets with a side of steamed rice and a fresh cucumber salad for a complete meal.

Serving advice

Serve the Oriya-style Crispy Chicken Cutlet hot as an appetizer or as a main course accompanied by the Oriya-style chutney. Garnish with fresh coriander leaves for added freshness.

Presentation advice

Arrange the crispy chicken cutlets on a platter, garnish with coriander leaves, and serve with a small bowl of the Oriya-style chutney on the side. This will create an inviting and visually appealing presentation.