Recipe for Chicken Cutlets

Ingredients

  • 2 cups chicken, boiled and minced
  • 3 stalk curry leaves, finely chopped (optional)
  • 1/3 cup cilantro (fresh coriander) leaves, finely chopped
  • 2 ½ teaspoon fresh ginger, crushed
  • 2 teaspoon garlic, crushed
  • 2 large onions, finely chopped
  • 5 small fresh green chilies, finely chopped
  • 1 ½ teaspoon pepper powder, freshly ground
  • 2 eggs, beaten
  • 2 cups breadcrumbs
  • Salt, to taste
  • 2 medium potatoes, rinsed and peeled
  • 2 tablespoon vegetable oil, plus more for deep frying (Canola is best for deep frying)

Cooking Directions

For preparing the chicken mince, use two pieces boneless, skinless chicken breasts and cook with enough water, salt, a pinch of turmeric powder and 1/4 teaspoon pepper powder.

Drain and cut up into very small pieces. Use a food processor to pulse-process the meat into small pieces, if you like. Set aside.

Boil the potatoes, seasoned with salt, until tender. Drain, peel and mash.

In a large nonstick pan over medium heat, fry the onions in 2 tablespoon oil until translucent. Stir in ginger, garlic, green chili and curry leaves, if using, and sauté for 2 minutes.

Tip in chicken mince and cook, stirring gently, for 3-4 minutes. Season with salt and pepper. Now add the mashed potatoes and cilantro to the pan and mix well. Remove from heat and allow to stand until cool.

Roll into small balls and then flatten to shape. I used a cookie cutter for the heart shape. Don’t be shy to play around with shapes.

You can make them round, oval, long narrow rectangles (fingers) or do any whimsical shape using a cookie cutter.

Bread cutlets one at a time. Dip in the beaten egg and shake off any excess for a thin coating. Next dip in the breadcrumbs to coat evenly.

Place on a baking sheet for 20 minutes to allow the coating to dry before deep-frying.

At this point, cutlets can be chilled for up to 24 hours—no need to thaw before frying. Also, they can also be frozen up to 3 weeks—defrost completely before frying.

Heat oil in a large wok over medium-high heat. Carefully place a batch of 4-5 cutlets into the hot oil.

As always with deep-frying, be sure you don''t crowd the pan.

If too many patties are added, the oil temperature will drop and the cutlet will absorb grease and become soggy instead of searing.

Fry until crisp and golden brown on all sides, turning over just once. Also, be sure you don''t leave the cutlets in the oil for long.

Remove with a slotted spoon and drain on kitchen paper.

Serve hot with tomato ketchup mixed with thinly sliced onions rings.

Chicken Cutlets Photos

by Pak101.com (few years ago!) / 1026 views
(Not Rated Yet)
 

Other Similar Recipes from Hot Appetizers

Fried Chicken Drumsticks
Fried Chicken Dru..
few years ago! 
Crispy Baked Chicken
Crispy Baked Chic..
few years ago! 
Chicken and Vegetable Spring Rolls
Chicken and Veget..
few years ago! 
Chapli Kabab
Chapli Kabab
few years ago! 
Cheese Toast
Cheese Toast
few years ago! 
Tandoori Cutlets
Tandoori Cutlets
few years ago! 
Coconut Shrimp with Sweet Chili Mayo
Coconut Shrimp wi..
few years ago! 
Spicy Bbq Short Ribs
Spicy Bbq Short R..
few years ago! 
Special Valentine Kebabs
Special Valentine..
few years ago! 
Dal Bhari Chicken
Dal Bhari Chicken
few years ago!