Chicken cutlet is a popular dish enjoyed in many countries around the world, but the Singaporean style of chicken cutlet is unique in its own right. The Singaporean version is a flavorful and crispy fried chicken dish that is a staple of the country’s cuisine.

One of the key differences between the Singaporean style of chicken cutlet and other styles from around the world is the way the chicken is prepared. In Singapore, the chicken is marinated with a blend of spices, such as curry powder, turmeric, and cumin, and then breaded with a mixture of breadcrumbs and flour. This creates a crispy, crunchy coating that is full of flavor.

Another difference is the way the chicken cutlet is served. In Singapore, it is often served with a side of rice and a spicy chili sauce, creating a complete and satisfying meal. In other countries, chicken cutlet may be served in a sandwich or as a main dish with a side of vegetables or potatoes.

The Singaporean style of chicken cutlet is a beloved dish among the locals, and it is enjoyed in homes, hawker centers, and restaurants across the country. If you’re looking for a tasty and unique twist on the classic chicken cutlet dish, the Singaporean style is definitely worth trying.

How to prepare the Singaporean-Style Chicken Cutlet?

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1 egg
• 1 cup breadcrumbs
• 1 cup all-purpose flour
• Vegetable oil for frying
• Rice and chili sauce for serving (optional)

Equipment:

• Mixing bowl
• Whisk
• 2 shallow plates
• Tongs
• Large frying pan

Instructions:

1. Cut the chicken breasts into thin, evenly sized cutlets. Season the cutlets with salt and pepper.
2. In a mixing bowl, combine the curry powder, turmeric powder, and cumin powder.
3. In another shallow plate, beat the egg with a whisk.
4. In a separate shallow plate, mix together the breadcrumbs and flour.
5. Dip each cutlet into the egg mixture, making sure to coat both sides, and then into the breadcrumb mixture, making sure to evenly coat both sides.
6. In a large frying pan, heat the vegetable oil over medium heat until hot.
7. Fry the cutlets in the hot oil until they are golden brown and crispy, about 3-4 minutes on each side.
8. Remove the cutlets from the pan and place them on a paper towel-lined plate to drain any excess oil.
9. Serve the cutlets hot with a side of rice and a spicy chili sauce, if desired.