Chicken Cutlet

Chicken cutlet is a winner on any special occasion. Trust me once you start making it at

home, you would never go for a frozen chicken cutlet anymore. The process is easy and the patties can be made in advance and refrigerated. Piping hot, freshly fried, spicy cutlets - who doesn't love this with a cup of tea. They are not exceptionally hard to make but once you have done the prep work, its made in no time. Yeah!!! It is deep fried, but why not indulge in such things once in a while.

Ingredients

Boneless chicken 500 gms

Potato 2 boiled and mashed

Onion 1 chopped fine

Ginger garlic paste 2 teaspoon

Green chillies 2 finely chopped

Chilli powder 1 teaspoon

Coriander powder 1 teaspoon

Turmeric powder 1/4 teaspoon

Garam masala 1 teaspoon

Chopped coriander 2 teaspoon

Oil 1 tablespoon

Cumin seeds 1 teaspoon

For Outer coating

Bread crumbs 1 cup

One egg beaten with salt and pepper powder

Oil for frying

How to start?

Pressure cook the boneless chicken with salt, quarter cup water and turmeric powder added for 1 whistle. Once the steam is released, take out the chicken pieces, shred it by hand and then blend in mixie on pulse mode for 2 seconds. Do not ground the chicken into a paste, it should just be shredded.

Heat a tablespoon of oil in a kadai, add cumin seeds. Once the cumin seeds crackle, add onion and fry till translucent, add ginger garlic paste and green chillies. Fry it for a minute, add red chilli powder, coriander powder and salt. Now add the shredded chicken and mashed potatoes. Add salt as needed. Give everything a good mix. Finally add coriander leaves and switch off the flame.

Beat two eggs with salt and pepper powder. Take breadcrumbs in a plate. Keep on hand a lightly greased large plate to hold the formed patties.

Once the chicken mixture gets cooled down, mash it well. Form small balls of the filling with your hands and flatten it slightly to a smooth disk shape. You can also make it into a cylindrical shape.

Now dip the balls lightly into the beaten egg, and roll in the breadcrumbs to cover the patty on all sides. Place on the plate.

At this point, you can either freeze the patties for future use or fry them right away.

Allow the coating to firm up slightly before frying them. You can refrigerate them for a while before frying.

Heat oil in a frying pan. When the oil is hot, drop in 2-3 patties, reduce heat to medium-high and fry till golden brown on all sides.

Serve them hot along with some ketchup

Notes

You can also coat them with coarsely powdered oats instead of bread crumbs

The oil should not be more hot while frying, that will result in outer coating burnt and the stuffy little mushy.