Chicken Cutlets

Chicken Cutlets

Chicken cutlets are an all-time favorite appetizer. It makes delicious snacks, and the crispy, crunchy bites are loved by kids and adults alike. This crispy Chicken cutlets can be also substituted as patties in burger, or can be rolled with little Mayonnaise in Rotis for a quick meal. It is a very gratifying and protein rich snack for kids and you can make it more interesting by shaping them in differently shaped molds.

Cutlets are a regular starter for all our family get-togethers’. Daddy’s beef cutlets were everyone’s favorite and I was an expert in making cutlets even when I was a novice in cooking. Once we moved to Dubai, Chicken cutlets replaced beef cutlets and soon it became a family favorite. I always cook chicken and mince it. Some people mince it raw, but I have not tried it yet, as I am pretty comfortable with the smooth and crispy cutlets. You can try adding half a carrot to the mince along with potatoes, to make it more nutritious and appealing for the kids. It can be made earlier and kept refrigerated in the freezer for 2-3 weeks to save time. So, here is a tried and tested recipe for scrumptious Chicken cutlets.

Time: 30 -40 mts.

Serves:  (makes  around 30 cutlets)

Ingredients:

• Chicken Breast  : 400 gms
• Turmeric powder             : ½ tsp
• Pepper Powder                : ¼ tsp
• Big Onion             : 3 nos
• Green Chillies    : 4-6 nos.
• Ginger  : 2” piece
• Coriander leaves              : little
• Mint leaves        : little (less than coriander leaves)
• Curry leaves       : little
• Garam Masala Powder  : 1 tsp
• Potato  : 2 large nos.
• Bread crumbs    : as required
• Egg         : 1 no.

Method:

Wash and clean the chicken Breast. Cut into small pieces, add turmeric, pepper and salt. Mix well. Add little water(less than a quarter cup) and cover and cook in a pan (stir in between). The water should dry off. Mince this chicken and keep aside. Boil the potatoes in the pressure cooker. Grind the Onions, ginger, chillies, Coriander leaves, mint leaves and curry leaves in the mixer to get a slightly grainy paste. Heat 2 tbsp oil in a Kadai. Add this paste and fry for few minutes stirring continuously. Once the paste turns slight brown, add the minced chicken. Add little extra salt to be enough for potato as we add potato later. Fry for a few minutes stirring all the time. Add 1 tsp garam Masala, mix well and turn off heat. Let it cool for some time.

Chicken Cutlet Chicken Cutlet

Chicken Cutlet Chicken Cutlet

Peel and mash potatoes and add this to the Chicken mix and combine well. Take small balls and firmly press and shape into round or desired shapes with your hands or cutlet shaper.

Chicken Cutlet Chicken Cutlet

Dip these in beaten egg and roll in bread crumbs. Heat oil and when hot, deep fry the cutlets till both sides are golden brown. Your scrumptious Chicken cutlets are ready. Serve the chicken cutlets with sauce or Onion salad.

Quick Salad for cutlets:

Slice onions, add a pinch of salt, mix and squeeze water out, add sliced green chilies and tomato (optional). Finally add little vinegar.

Tips:

Coriander, mint and Curry leaves add to the flavor of Chicken cutlets, but mint should be moderately used (lesser than coriander and curry leaves) so as not to overpower other flavors.

If the oil is not hot enough, the chicken cutlets will absorb oil and turn soggy.

Oil should be perfectly hot (not smoking hot). To check, just put one small bread crumb into oil and it should pop up instantly.

Don’t overcrowd the frying pan. Fry only two or three cutlets at a time.

You can try toasting the cutlets in a tawa. Pour little oil and toast both sides to a golden brown.

Relish the crispy and delicious Chicken cutlets.