Chicken Cutlet

Ingredients

 

 

1. Boneless chicken - 250 gm 
2. Potato - 2 medium sized
3. Thai Green chilliies chopped very fine - 6-7 (Thai chilli)
4. Ginger chopped - 2 tbsp
5. Garlic chopped - 2 tbsp
6. Curry leaves - 3 sprigs
7. Lemon juice - 2 tsp  
8. Coriander leaves - ½ cup
9. Pepper powder - 1 ½ tsp
10. Garam masala powder - 2tsp
11. Turmeric powder - ¼ tsp
12. Salt - to taste
13. Egg white - of 2 egg
14. Bread crumbs -Around 1/2 cup
15. Oil - for deep-frying

 

 

This yields around 20-25 cutlets

 

Method

 

1. Marinate the chicken with turmeric, salt, pepper powder(1/2 tsp), chopped ginger and garlic(1/2 tsp each) for around 1 hr. Pressure cook for 1 whistle.

2. Mince the cooked chicken.

3. Cook the potatoes and mash it well with little salt and turmeric.

4. Heat oil in a pan and add the chopped onion. Sauté until light brown.

5. Add the chopped green chillies, ginger and garlic. Sauté for 2 min.

  

6. Add the pepper powder, garam masala and salt.

7. Now add the minced chicken and potatoes. Mix well and add lemon juice , coriander leaves and curry leaves. Check for salt and add more if needed. Stir until the moisture content is completely gone.

8. When it cools down make small balls out of it.

9. Beat the egg white and add little salt to it.

 

10. Flatten the balls to desired shapes. Dip them in the egg-white and then in the bread crumbs.

 

11. Heat oil in a pan and deep fry the balls (you can also shallow fry it).

12. Serve hot with tomato sauce.

Instead of chicken you can also use beef. 

Tips:

1. You can refrigerate the flattened balls dipped in egg white and bread crumbs for 2 days or can even freeze them.
2. You can add more bread crumbs/ maida  if the cutlet breaks while frying or if it doesn’t hold shape.
3. You can also use store bought mashed potatoes.