Daily Chicken Cutlet
Lunch • Singapore
How to Make Daily Chicken Cutlet (Traditional & Healthy Version)
Daily Chicken Cutlet is a beloved vegetarian twist on the classic Singaporean hawker favourite often found sizzling on the griddle at your local kopitiam. This vegetarian version swaps out the meat for a hearty, protein-packed alternative while maintaining the aromatic Indian-inspired spices and crispy coating that make it a lunchtime staple in Singapore. Renowned for its crunchy exterior and juicy, flavourful 'cutlet' inside, this dish is a fusion of Indian culinary traditions and local hawker ingenuity, reflecting Singapore’s multicultural food scene. Perfect for lunch, especially in the bustling heart of Little India or a modern vegetarian kopitiam, the Daily Chicken Cutlet is both satisfying and nutritious. Thanks to its plant-based protein, aromatic masala, and light cooking approach, this healthy adaptation brings you the best of Singapore street food without the guilt. Enjoy the familiar taste of comfort food, made for today’s health-conscious foodies, and discover why the Daily Chicken Cutlet remains a daily favourite among locals.
Ingredients(for 1 medium cutlet with side salad per person)
- 300g Firm tofu (mashed, replaces chicken)
- 1/2 cup Chickpea flour (besan, for binding)
- 1 cup Panko breadcrumbs (for crispy coating)
- 2 tsp Curry powder (Singapore-style)
- 1/2 tsp Turmeric powder
- 1 tsp Garam masala (Indian spice blend)
- 1/2 tsp Salt (to taste)
- 1/4 tsp Black pepper (freshly ground)
- 2 tbsp Low-fat yogurt (or plant-based yogurt)
- as needed Olive oil spray (for air-frying or pan-frying)
- 2 tbsp Coriander leaves (chopped) - optional
- 2 Lemon wedges (for serving) - optional
Instructions
- 1
Mash the firm tofu in a large bowl until smooth. Add chickpea flour, curry powder, turmeric, garam masala, salt, black pepper, and yogurt. Mix well to form a sticky dough.
5 minutes
Press tofu well to remove excess water for better texture.
- 2
Divide the mixture into 2 equal portions. Shape each into an oval cutlet about 1.5cm thick, flattening gently.
3 minutes
Wet your hands slightly to prevent sticking.
- 3
Coat each cutlet with panko breadcrumbs, pressing gently so they adhere evenly on all sides.
3 minutes
For extra crispiness, double-coat with a light yogurt wash before breadcrumbs.
- 4
Preheat air fryer to 180°C or heat a non-stick pan over medium heat. Spray each cutlet lightly with olive oil.
2 minutes
Air frying reduces oil and calories while keeping cutlets crispy.
Why This Dish is Healthy
This recipe is a healthy choice because it uses plant-based protein instead of meat, is low in fat, and is cooked using air frying or minimal oil pan-frying. By using wholesome spices and yogurt, it delivers bold flavour without added sodium or artificial additives. The high fiber content aids digestion, while low-GI ingredients help manage blood sugar levels. Perfect for those tracking calories or seeking healthier hawker food alternatives.
This vegetarian Daily Chicken Cutlet is rich in plant-based protein from tofu and chickpea flour, while being low in saturated fat due to minimal oil use. The addition of Indian spices not only enhances flavour but also brings antioxidants, while yogurt adds calcium and probiotics. Breadcrumbs provide crunch with fewer calories when air-fried. Each serving is packed with protein, complex carbohydrates, and dietary fiber, supporting muscle repair and sustained energy.
Pro Tips
- 💡Tip 1: Press tofu well to remove water for a firmer cutlet.
- 💡Tip 2: Double-coat in breadcrumbs for extra crunch.
- 💡Tip 3: Air fry instead of deep fry for a healthier version.
Storage & Serving
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in air fryer or oven for best crispiness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 210.0 kcal |
