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
- 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)
- 2 Lemon wedge (optional, for garnish)
Step-by-step instructions
Step 1 · Pound the chicken breasts to an even thickness (about 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.
Step 2 · Marinate chicken with soy sauce
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.
Step 3 · Set up a breading station: Place cornstarch on one plate
Set up a breading station: Place cornstarch on one plate, beaten egg white in another, and wholemeal breadcrumbs on a third.
Step 4 · Dredge each marinated chicken fillet in cornstarch
Dredge each marinated chicken fillet in cornstarch, dip in egg white, then coat with wholemeal breadcrumbs. Press gently to adhere.
Step 5 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Add chicken cutlets and pan fry for 4-5 minutes on each side until golden brown and cooked through.
Step 6 · Remove cutlets and drain briefly on a paper towel
Remove cutlets and drain briefly on a paper towel. Serve hot with salad greens and lemon wedge if desired.
Why this recipe 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.
A note on tradition
Pan Fried Chicken Cutlet is a staple in many Singaporean kopitiam and hawker stalls, especially those serving Western fusion plates. Popular among all ages, it is commonly enjoyed as a lunch set with rice or fries and salad, embodying Singapore’s multicultural dining scene. Its appeal lies in the familiar flavors and the comforting crunch, making it a nostalgic favorite for many locals.