Fried Chicken Cutlet
Lunch • Singapore
About Fried Chicken Cutlet
Fried Chicken Cutlet is a familiar and popular choice at many Singapore hawker centres and food courts, especially during lunch hours. Usually, a boneless chicken thigh or breast is marinated, coated in a seasoned batter or breadcrumbs, and deep-fried till golden, giving it a crisp exterior while keeping the meat juicy. The cutlet is commonly sliced into strips for easier eating and served on a plate of fragrant chicken rice or plain rice, accompanied by a side of salad greens or coleslaw, and finished with a drizzle of mayonnaise or a tangy sauce. Some stalls offer it with fries or a fried egg, making it a filling, comfort-food favourite among students and working adults alike. From a health perspective, Fried Chicken Cutlet is energy-dense, providing about 320 kcal and 13g of fat per 100g, mainly due to the deep-frying and breading process. Protein content is fairly high at 14g per 100g, but the carbohydrates, mostly from the batter or breadcrumbs, and the oil content contribute to its higher calorie count. If you're looking to keep things balanced, consider asking for less rice or skipping the mayo, and pair it with more vegetables if available. Opting for a smaller portion or sharing the side dishes can help manage your meal's overall calorie load, without missing out on that satisfying crunch.
How to Make Fried Chicken Cutlet (Traditional & Healthy Version)
Fried Chicken Cutlet is a beloved staple across Singapore's vibrant hawker centres and kopitiams, often enjoyed as a hearty lunch or a satisfying snack. This dish features succulent chicken fillets, marinated and coated in a crispy golden crust, delivering a delightful crunch with every bite. While traditionally deep-fried, this healthy Singaporean recipe offers a lighter approach, using air-frying or shallow frying with minimal oil to reduce calories without compromising on flavour. The Fried Chicken Cutlet has become a fusion favourite, blending local spices and influences from various ethnic groups that make up Singapore’s multicultural food scene. Its popularity stems from its accessibility and adaptability—served solo or as part of a rice or noodle set, it’s a crowd-pleaser for all ages. This recipe embraces the essence of Singaporean hawker culture, where comfort food meets innovation, making it perfect for calorie-conscious foodies seeking authentic taste. With its juicy interior and aromatic crust, the Singaporean Fried Chicken Cutlet is a testament to the city’s fusion food philosophy. Its versatility and universal appeal mean you’ll often find it featured in lunch menus and even as a quick takeaway option, making it a great choice for busy Singaporeans looking for a wholesome, tasty meal.
Ingredients(for 1 chicken cutlet (approx. 120g) with side salad)
- 2 pieces (120g each) Boneless chicken breast (Fresh local kampong chicken recommended)
- 1 cup Whole wheat breadcrumbs (Healthier option; use 'panko' for extra crunch)
- 1 large Egg (For coating)
- 2 tbsp Low-fat milk (For egg wash)
- 2 tbsp Corn starch (For dredging)
- 1/2 tsp Salt (Sea salt preferred)
- 1/4 tsp White pepper (Adds subtle heat)
- 1/4 tsp Garlic powder (Optional for extra flavour) - optional
- 1/4 tsp Paprika (For colour and taste) - optional
- As needed Cooking spray (For air-frying or shallow frying)
- 1 cup Mixed salad greens (Local mesclun or lettuce for serving) - optional
Instructions
- 1
Pound chicken breasts evenly to about 1cm thickness using a meat mallet or rolling pin.
3 minutes
Uniform thickness ensures even cooking and juiciness.
- 2
Season chicken with salt, white pepper, garlic powder, and paprika. Let it marinate for 5 minutes.
5 minutes
Marination infuses local flavours and keeps the meat tender.
- 3
Prepare three bowls: one with corn starch, one with beaten egg mixed with low-fat milk, and one with whole wheat breadcrumbs.
2 minutes
Organise your dredging station for efficient coating.
- 4
Dredge each chicken piece in corn starch, dip in the egg wash, then coat thoroughly with breadcrumbs.
4 minutes
Press breadcrumbs gently for a crispier crust.
Why This Dish is Healthy
By using lean poultry, whole wheat crumbs, and air-frying, this dish fits perfectly into balanced diets. It cuts back on excess oil and processed carbs, making it suitable for weight loss, muscle building, and diabetic-friendly meal plans. The inclusion of natural seasonings and salad enhances nutrient diversity while keeping the calories in check.
This Fried Chicken Cutlet recipe uses lean chicken breast, offering high-quality protein with minimal fat. Whole wheat breadcrumbs increase fibre, supporting digestion and heart health. Air-frying or shallow frying greatly reduces calories and saturated fat compared to deep-frying. The use of low-fat milk and minimal oil ensures lower cholesterol levels. Garlic and paprika provide antioxidants, while the side salad boosts vitamin A, C, and minerals.
Pro Tips
- 💡Tip 1: For extra crunch, mix sesame seeds into the breadcrumb coating.
- 💡Tip 2: Slice chicken into strips for kids or serving in wraps.
- 💡Tip 3: Let cutlets rest after frying to keep them juicy and tender.
Storage & Serving
Store cooled cutlets in an airtight container in the fridge for up to 2 days. Reheat in air-fryer or oven at 180°C for 5 minutes to restore crispiness. Salad should be stored separately to stay fresh.
Best served: Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 320.0 kcal |
| Protein | 14.0 g |
| Carbohydrates | 16.0 g |
| Total Fat | 13.0 g |
| Fiber | 1.0 g |
Cultural Notes
Fried Chicken Cutlet is widely enjoyed as an affordable and satisfying lunch staple at Singapore hawker stalls, especially among students and young working adults. Its crunchy texture and versatility with different sides make it a perennial favourite on local Western food menus.
