Crunchy Chicken Satay Cutlets Recipe

  • Author: Michiel Steur
  • Prep Time: 40 minutes
  • Cook Time: 6 minutes
  • Total Time: 46 minutes
  • Yield: 4 1x


These deliciously crispy, marinated chicken satay cutlets, coated with crispy shallots is the perfect variation on a classic Asian favourite!



For the chicken cutlets:

  • 2 chicken breast fillets (approximately 300g)
  • 75gr coarse white breadcrumbs
  • 25gr dried crispy shallots
  • 1 teaspoon ground paprika
  • 3 tablespoons sunflower oil
  • 75g plain flour
  • 1 medium egg

For the marinade:

  • 3 tablespoons ketjap manis
  • 3 tablespoons soy sauce
  • 1 teaspoon sambal oelek (Indonesian chilli-based paste) or chilli paste
  • 1 teaspoon ground paprika
  • 1 teaspoon curry powder
  • 1/2 teaspoon garlic granules
  • 1/2 teaspoon onion granules


  1. Prepare the marinade: combine all ingredients for the marinade in a small bowl and put aside until needed.
  2. Slice the chicken breasts in half, vertically, so you end up with square-ish chicken breast pieces.
  3. Place the chicken breast halves in between two layers of clingfilm, then bash into thin cutlets using a rolling pin.
  4. Add the cutlets and the marinade to a deep plate, making sure the cutlets are well-coated with the marinade. Cover with clingfilm and leave to marinade in the fridge, for at least 30 mins and up to 24 hours.
  5. Grab three deep plates. Add the flour to one. In the second one, crack an egg and whisk with a fork. Gently crush the crispy shallots until they have reduced in size slightly. Add to the third bowl, together with the breadcrumbs and ground paprika, combine well.
  6. Bread the cutlets. Dip in the flour, run through the beaten egg and coat in the breadcrumb and crispy shallot mixture. Leave to dry out on a wire rack for a few minutes.
  7. Add oil to a large frying pan. Cook the cutlets for approximately 3 minutes on each side. Once cooked, serve immediately with some rice, green veggies or your favourite Asian sides.


As with all marinades, time goes a long way, and these are most delicious if you marinade the chicken 24 hours in advance. If pressed for time, marinade for at least 30 minutes.

  • Category: Main Course
  • Method: Oven
  • Cuisine: Asian

Keywords: crunchy chicken satay cutlets, chicken satay alternative recipe, chicken satay marinated chicken, crunchy asian chicken cutlets