Chicken cutlets

A long time ago, I made potato cutlets for my friends AK and AP. It was the first time I'd made them, and I was worried about how they'd turn out. But mostly, I was worried that they would judge me and terminate our friendship if the cutlets were bad. True story. Anyway, from what I remember, they turned out pretty ok and AK has requested I make them for him ever since. I still haven't done that - but I wish AK and AP were at our place last night to try my chicken cutlets. These are going to be party staples from now on :D


  • 2 pieces boneless, skinless chicken breast
  • 1/2 cup cilantro
  • 4-5 scallions
  • 4 cloves garlic
  • 1 tbsp minced ginger
  • 4 green chilis
  • 2 tbsp olive oil
  • bread crumbs
  • 2 eggs
  • salt
  • pepper
  • Sriracha sauce, for dipping


Chop chicken breasts into bite sized pieces, grind in a food processor with 1 tsp olive oil, and transfer ground chicken to a bowl. Put cilantro, scallions, garlic, ginger, green chilis, and one egg in a food processor and blend until smooth-ish. Mix veggies with chicken and chill in refrigerator for 15-30 minutes. When you're ready to make the cutlets, create circular patties with the ground chicken/veggie mix and lightly brush each side of the patty with an egg wash. Coat the cutlet in bread crumbs, salt, and pepper and cook in a hot, olive-oiled skillet. Patties cooked in 6-8 minutes. Serve with Sriracha or your favorite dipping sauce.