Present study was envisaged to assess the effect of various cooking methods viz. deep fat frying, oven cooking, air frying, and oven cooking followed by shallow frying for preparation of chicken meat cutlets. Three different treatments as per prestandardized formulations viz. Control, T1 (chicken meat cutlets with 30% meat emulsion) and T2 (with 3% refi ned wheat fl our) were cooked by various cooking methods and subjected to various physico-chemical, instrumental colour and textural attributes and sensory quality attributes. Under deep fat frying and oven cooking, cooking yield of treatments were recorded signifi cantly (P<0.05) higher than control. Treatments scored better on various dimensional parameters such as increase in height, decrease in length and decrease in breadth irrespective of different cooking methods. The increase in height was recorded highest for T2 irrespective of cooking methods. The fat percent for T1 and T2 was recorded signifi cantly (P<0.05) higher for deep fat frying (T1) and combination of oven and shallow frying. Flavour scores had been signifi cantly (P<0.05) improved for T2, whereas T1 and C were comparable under different cooking methods. T2 showed signifi cantly (P<0.05) higher overall acceptability scores than C and T1. Thus oven cooking followed by shallow frying was found optimum for preparation of chicken cutlets.