Chicken cutlet is a delicious appetizer and a snack that can be had on its own or as a side dish with biryani. Nevertheless it is irresistible and you cannot stop with just one piece. These cultlets are made with cooked, shredded chicken, mashed potatoes and some spices.
I always make a huge batch, crumb coat and freeze them. These cutlets stay good in the freezer for about 2-3 months. When I feel like eating them, I heat up some oil and deep fry them or even at times bake them.
INGREDIENTS
Serves – 25-30
- Chicken – 500-600 gms
- Potatoes- 2 large
- Onion – 1 large finely chopped
- Ginger Garlic paste- 2 tsp
- Crushed Ginger and Garlic- 2tbsp
- Curry leaves – 10-15
- Green chillies- 2 finely chopped
- Coriander leaves – 3-4 tbsp finely chopped
- Eggs- 2
- Breadcrumbs- 2-3 cups
- Turmeric powder – ½ tsp
- Pepper powder- 2tsp
- Red chilli powder- 2tsp
- Lime juice – from 1 big lime
- Salt- to taste
METHOD
- Chop the chicken breasts into bite sized pieces.Marinate the chicken with juice of half a lime, salt, ¼ tsp turmeric powder, 1 tsp pepper powder, 1 tsp red chilli powder and ginger garlic paste. Set aside for about 30 minutes to 1 hour
2. Halve the potatoes and boil them till they are soft. Peel and mash the potatoes and set aside.
3. Pressure cook the chicken with some water for 2 whistles. Once the pressure subsides, drain the excess water and crumble the chicken pieces.
4. Heat oil in a wok/kadai, add in the green chillies, curry leaves and onions. Fry till the onion turns soft.
5. Add in the crushed ginger garlic and fry till the raw aroma of ginger garlic goes away.
6. To this mix add ¼ tsp turmeric powder, salt, 1tsp pepper powder, 1 tsp red chilli powder. Mix well till the spice powder are cooked.
7. Add in the crumbled chicken and the mashed potatoes. Mix well and adjust the salt.
8. Take of the flame and squeeze in the juice of half a lime. Also add in the finely chopped coriander.Keep aside to cool.
9. Once the cutlet mix is warm enough handle, knead the mix with your hands and shape into cutlets.Refrigerate the shaped cutlets for about 1 hour.
10.Whisk some eggs in a shallow wide mouth bowl and take some breadcrumbs on a plate.
10.Dip the cutlets in the egg and coat with breadcrumbs all over.Arrange the cutlets on a plate and refrigerate for about 30-45 minutes.
11.Deep fry the cutlets and serve with a yoghurt mint chutney or a simple tomato ketchup.
NOTES
- Refrigerating the cutlets after shaping them and after a coating with breadcrumbs will ensure that they don’t break while deep frying.
- You can make the cutlets in advance and freeze them. When needed, you can take them out and deep fry.
- Adding the crushed ginger garlic to the onion mix elevates the flavour of the whole dish. Ginger garlic paste works too but for that elevated flavour, use the crushed ginger garlic.
The Greedy Tummy 