Spaghetti chicken cheese cutlets




  1. Chicken– 125 grams, cooked with salt, red chili powder, chicken masala powder, turmeric powder, garam masala powder & shredded
  2. Uncooked spaghetti – 1 cup (broken into small pieces)
  3. Potato – 1 medium, boiled, cooled, peeled and mashed or 1.5 cups
  4. Oregano – a pinch
  5. Onion- 2 tbsps., finely chopped
  6. Sweet corn -1/2 cup
  7. Cheese triangle (cream cheese)- 2 numbers
  8. Sriracha sauce – 1.5 tsp.
  9. Garlic clove – 1 big, pounded
  10. Coarsely ground pepper powder – 1/2 heaping tsp.
  11. Fresh bread crumbs – 1/4 cup
  12. Celery – 2 tbsps., finely chopped
  13. Egg – 1, beaten
  14. Dry bread crumbs – as needed
  15. Salt as needed
  16. Oil as needed for deep-frying


  1. Cook the spaghetti in salted water for 10 minutes. Drain all the water from the spaghetti & keep aside.
  2. Mix together the shredded chicken, spaghetti, onion, sweet corn, Sriracha sauce, cream cheese triangles, celery, salt, pepper powder, boiled and mashed potato, oregano, garlic clove, boiled spaghetti and the fresh bread crumbs.
  3. Make cutlets from the mixture. Dip each roll into the beaten egg & roll in bread crumbs.
  4. Heat the oil & when it becomes very hot, reduce the heat to medium & fry the cutlets on both sides till it turns brown in colour. Drain on paper towels.
  5. Serve hot with tomato ketchup or mayonnaise.
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