White Sauce Cutlets - crispy outside, creamy melt-in-your-mouth inside 🤍
Here’s a pic of how they turn out:
White sauce chicken cutlets, golden and crispy with creamy filling
Recipe: Creamy White Sauce Chicken Cutlets
_Makes 8-10 cutlets_
For the White Sauce Filling:
- Chicken: 300g boneless chicken, boiled + shredded
- Butter: 2 tbsp
- Flour: 2 tbsp
- Milk: 1.5 cups, warm
- Onion: 1 small, finely chopped
- Garlic: 1 tsp, minced
- Salt: 1 tsp, Black pepper: 1/2 tsp, Chili flakes: 1/2 tsp
- Cheese: 1/4 cup shredded mozzarella - optional but so good
Do this:
1. Melt butter, saute onion + garlic 1 min
2. Add flour, cook 30 sec. Slowly whisk in warm milk so no lumps
3. Add shredded chicken, salt, pepper, chili flakes. Cook till thick like paste
4. Mix in cheese. Cool completely. _This is important or cutlets will burst_
For Coating + Frying:
- Breading: 2 eggs beaten, 1 cup breadcrumbs, salt + pepper
- Oil: for shallow frying or air fry
Do this:
1. Take cold white sauce mix. Shape into oval cutlets with wet hands
2. Dip in egg → then breadcrumbs. Press well
3. Chill 20 min in fridge. Helps them hold shape
4. Fry: Medium heat, 3-4 min each side till golden
Air fryer: 390°F for 12-14 min, spray oil, flip halfway
3 Pro Tips:
1. Sauce must be THICK - If it’s runny, add 1 tbsp more flour while cooking
2. Chill twice* - After making filling AND after breading. That’s the secret to no leaks
3. Air fryer version is less oily but still crispy
Serve with:
Ketchup, garlic mayo, or mint yogurt chutney. They’re perfect for tea time or freezer meal prep.
Want me to also give you a potato + white sauce version for veg, or a cheese burst air fryer hack?
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