Present study was envisaged to assess the effi cacy of different binders viz. 3% refi ned wheat fl our (T1) and 3% rice fl our (T2) replacing lean meat in the preparation of chicken meat cutlets. The developed products as well as control were assessed for various physico-chemical, instrumental texture and colour profi le, and sensory evaluation. L* values were comparable for T1 and T2 but were signifi cantly (P<0.05) lower than control. The hardness values differ signifi cantly (P<0.05) in treatments than control and recorded highest for T2 and lowest for control. The springiness of the T1 was signifi cantly (P<0.05) higher as compared to T2 but was comparable to control. The juiciness score were signifi cantly (P<0.05) higher for treatments as compared to control. Overall acceptability of cutlets with refi ned wheat fl our (T1) was signifi cantly (P<0.05) higher than control and comparable with T2. Thus it can be concluded that chicken cutlet with 3% refi ned wheat fl our was found optimum.