Pan Fried Chicken Cutlet
Lunch • Singapore
How to Make Pan Fried Chicken Cutlet (Traditional & Healthy Version)
Pan Fried Chicken Cutlet is a beloved dish in many Singaporean kopitiam (coffee shops) and hawker centres, known for its crispy exterior and juicy, flavorful interior. This dish reflects the multicultural influences of Singapore's culinary scene, where Western-style cutlets are infused with local spices and served alongside Asian-inspired salads or rice. The Singaporean version often features a fragrant marinade, light crumb coating, and a balance of savory and umami flavors that keep locals coming back for more. In recent years, health-conscious Singaporeans have adapted this classic to suit modern lifestyles. By using lean chicken breast, a lighter breading, and pan frying instead of deep frying, you can enjoy this comfort food with fewer calories and less fat. It's a popular choice for lunch, offering both protein and satisfaction, whether enjoyed with a side of tangy achar (pickled vegetables) or a simple salad. The Pan Fried Chicken Cutlet is a testament to Singapore’s knack for blending global inspiration with local tastes, making it a must-try for anyone exploring healthy hawker-style food.
Ingredients(for 1 cutlet (about 120g) with salad or rice)
- 2 pieces (about 120g each) Skinless chicken breast fillets (Ayam)
- 1 tablespoon Low-sodium soy sauce (Kicap masin)
- 2 cloves, minced Fresh garlic (Bawang putih)
- 1/2 teaspoon Ground white pepper
- 1 Egg white (for coating)
- 1/2 cup Wholemeal breadcrumbs (Panko or regular)
- 2 tablespoons Cornstarch
- 2 teaspoons Olive oil (for pan frying)
- 1 cup Lettuce or Asian mixed salad greens (for serving) - optional
- 2 Lemon wedge (optional, for garnish) - optional
Instructions
- 1
Pound the chicken breasts to an even thickness (about 1.5cm) using a meat mallet or rolling pin. This ensures even cooking and a tender cutlet.
3 minutes
Place chicken between baking paper to avoid mess.
- 2
Marinate chicken with soy sauce, minced garlic, and ground white pepper in a bowl. Let it rest for at least 10 minutes for maximum flavor.
10 minutes
Marinate longer (up to 1 hour) for deeper flavor.
- 3
Set up a breading station: Place cornstarch on one plate, beaten egg white in another, and wholemeal breadcrumbs on a third.
2 minutes
Use one hand for wet ingredients, one for dry to keep things tidy.
- 4
Dredge each marinated chicken fillet in cornstarch, dip in egg white, then coat with wholemeal breadcrumbs. Press gently to adhere.
3 minutes
Shake off excess cornstarch for a lighter crust.
Why This Dish is Healthy
Choosing pan frying over deep frying slashes calories and fat, making this a heart-friendly choice for your lunch rotation. The use of lean chicken breast and wholemeal breadcrumbs increases protein and dietary fiber, helping to keep you full longer. This healthy recipe fits well into calorie-conscious and balanced meal plans, supporting weight management and general wellness.
This Pan Fried Chicken Cutlet provides a lean source of protein, supporting muscle maintenance and satiety. Using olive oil instead of traditional deep frying reduces the saturated fat content, while wholemeal breadcrumbs add extra fiber for digestive health. The inclusion of garlic boosts immune-supporting antioxidants, and salad greens add vitamins A and C. Overall, this dish is a balanced option with lower carbohydrates and fats compared to its deep-fried counterparts.
Pro Tips
- 💡Tip 1: Pound chicken evenly for consistent cooking.
- 💡Tip 2: Use wholemeal breadcrumbs for more fiber and a nuttier flavor.
- 💡Tip 3: Always let the cutlet rest before slicing to keep it juicy.
Storage & Serving
Store leftover chicken cutlets in an airtight container in the fridge for up to 2 days. Reheat in an oven or air fryer for best crispiness. Avoid microwaving to prevent sogginess.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 280.0 kcal |
