Chicken Cutlet

Gems Gems, November 26, 2015

Serving size of Chicken Cutlet: Serves 3-4 people as snacks
Ingredients of Chicken Cutlet

Boneless chicken without Skin – Half KG ( can use Mutton, Beef or pork)
Potato – 1 big
Onions – 1 medium,Finely Minced (You can use a food processor or food chopper)
Green Chilly – 2 or 3, Finely Chopped
Ginger – 1 tbsp, Finely Minced
Garlic – 3 cloves, Finely Minced
Curry Leaves  – A few (optional) (finely shredded)
Turmeric Powder – 1/4 tsp
Red Chilly Powder – 1/2 tsp (Add as per your requirement)
Coriander Powder – 1 and 1/2 tsp
Garam Masala Powder – 3/4 to 1 and 1/2 tsp( depents on the strength)
Refined Oil – 2 tbsp
Bread Crumbs – 1/2 cup approximate
Egg – 2 or 3 Nos
Oil for frying – As per requirement
Salt – As per requirement
Water – As per requirement

For Marinating the Chicken

Turmeric Powder – 1/4 tsp
Kashmiri Chilly Powder – 1 tsp (Alter as per your requirement))
Black Pepper Powder – 3/4 tsp
Ginger Garlic Paste – 1 tbsp
Lemon Juice – 1 tbsp
Salt – to taste

Preparation Method of Chicken Cutlet

Get the chicken cleaned properly and keep the chicken for marinating with the above ingredients for half an hour.

Boil the potato with salt and skin (remove skin) the potato.Mash the potato without any chunks.

Cook the boiled chicken in water for 20 minutes until it becomes tender.Shred the chicken once cooked properly.

Fry the Onion in little oil until it is translucent.

Add the ingredients curry leaves, Garlic, Ginger and Green chilly and saute for few minutes.

Add chilly powder,turmeric powder, coriander powder and Garam Masala as per the main ingredient list and saute for few more(2) minutes.

Add shredded chicken along with salt to taste and mix everything well  and saute for another 8-10 minutes and keep aside.

Once it is cool add mashed potatoes and mix properly.

Make lemon size balls and flatten it to the desired shape of the cutlet

Separate egg white from yolk, beat it and keep aside.

Dip the cutlet dough first in the egg white and then in the bread crumbs thoroughly so that it is fully coated.

Fry the cutlet until it is golden brown  in oil and empty it to paper towels so that the excess of oil is removed

Serve it with Onion Vinegar salad (Challas or Sallas) or tomato ketchup.

 

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