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
- 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)
- 2 Lemon wedges (for serving)
Step-by-step instructions
Step 1 · Mash the firm tofu in a large bowl until smooth
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.
Step 2 · Divide the mixture into 2 equal portions
Divide the mixture into 2 equal portions. Shape each into an oval cutlet about 1.5cm thick, flattening gently.
Step 3 · Coat each cutlet with panko breadcrumbs
Coat each cutlet with panko breadcrumbs, pressing gently so they adhere evenly on all sides.
Step 4 · Preheat air fryer to 180°C or heat a non-stick pan over medium heat
Preheat air fryer to 180°C or heat a non-stick pan over medium heat. Spray each cutlet lightly with olive oil.
Step 5 · Cook cutlets in air fryer for 12-15 minutes
Cook cutlets in air fryer for 12-15 minutes, flipping halfway, or pan-fry 3-4 minutes per side until golden brown and crisp.
Step 6 · Serve hot
Serve hot, garnished with chopped coriander and lemon wedges, with a side salad or brown rice.
Why this recipe 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.
A note on tradition
The Daily Chicken Cutlet, often enjoyed for lunch in Singapore’s Indian districts or at vegetarian hawker stalls, reflects the island’s creative approach to fusion food. Inspired by both classic Indian spice blends and local kopitiam techniques, this meat-free adaptation is popular among Singaporeans seeking a lighter, yet satisfying meal. Its crispy, golden crust and aromatic spices make it a comfort food favourite, especially during busy workdays or as a nutritious after-school snack.