Chicken Cutlet

Name: Chicken Cutlet
Yield: 25 Cutlets
Cuisine: Indian
Ingredients: For Marination of Chicken Mince:; 450 gms Zorabian Chicken Mince; Juice of 1 Lemon; 2 tsp Ginger Garlic Paste; 1 tsp Cooking Oil; 1/2 tsp Turmeric Powder; Salt to Taste; 1 tsp Black Pepper Powder; 1 tsp Cumin Seeds Powder; 1 tsp Chicken Masala; For Frying:; 2 Onions (Chopped); 8-10 Green Chillies (Finely Chopped); 1 inch Piece Ginger (Finely Chopped); 2 Sprigs Curry Leaves (Finely Chopped); Salt to Taste; 1/4 tsp Turmeric Powder; 1/4 tsp Black Pepper Powder; 1/4 tsp Chicken Masala; Other Ingredients:; 3 Potatoes (Steamed and Mashed); 1/2 cup Coriander Leaves (Finely Chopped); For Coating the Chicken Cutlet::; 2 Eggs (Beaten); 1 cup Breadcrumbs; Oil (For Frying the Chicken Cutlet)

Rosalyn John @rosalyn_kitchen227

#meetthemeat
#streetfoodofindia
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#itsprocessoverproduct

For every festival, chicken cutlet is incuded in our meal preparation list. I learnt to make this cutlet by watching my mom-in-law make it. But now I make it with a slight change in it.

#meetthemeat
#streetfoodofindia
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#itsprocessoverproduct

For every festival, chicken cutlet is incuded in our meal preparation list. I learnt to make this cutlet by watching my mom-in-law make it. But now I make it with a slight change in it.

Rosalyn John @rosalyn_kitchen227

#meetthemeat
#streetfoodofindia
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#itsprocessoverproduct

For every festival, chicken cutlet is incuded in our meal preparation list. I learnt to make this cutlet by watching my mom-in-law make it. But now I make it with a slight change in it.

#meetthemeat
#streetfoodofindia
#breakfast
#risenshine
#masterchef
#goldenapron
#momlove
#chefbypassion
#itsprocessoverproduct

For every festival, chicken cutlet is incuded in our meal preparation list. I learnt to make this cutlet by watching my mom-in-law make it. But now I make it with a slight change in it.

Saved

Ingredients

25 Cutlets

For Marination of Chicken Mince:
450 gmsZorabian Chicken Mince
Juice of 1 Lemon
2 tspGinger Garlic Paste
1 tspCooking Oil
1/2 tspTurmeric Powder
Salt to Taste
1 tspBlack Pepper Powder
1 tspCumin Seeds Powder
1 tspChicken Masala
For Frying:
2Onions (Chopped)
8-10Green Chillies (Finely Chopped)
1 inchPiece Ginger (Finely Chopped)
2 SprigsCurry Leaves (Finely Chopped)
Salt to Taste
1/4 tspTurmeric Powder
1/4 tspBlack Pepper Powder
1/4 tspChicken Masala
Other Ingredients:
3Potatoes (Steamed and Mashed)
1/2 cupCoriander Leaves (Finely Chopped)
For Coating the Chicken Cutlet::
2Eggs (Beaten)
1 cupBreadcrumbs
Oil (For Frying the Chicken Cutlet)

Saved

Steps

1

Wash the chicken mince nicely and drain out all the water completely. In a large bowl, add chicken mince, lemon juice, ginger garlic paste, cooking oil, chicken masala, pepper powder, cumin powder, turmeric powder and salt. Marinate for few hours or overnight.
2

Add the marinated chicken mince in a cooking pan and cook on medium flame for 4-5 minutes, stirring continuously. Then cover and cook on low flame till the mince is cooked and all the water evaporated. Keep aside to cool.
3

Wash and steam the potatoes. Peel and mash the potatoes well. Make sure there are no lumps. Wash the coriander leaves. Chop finely and keep aside.
4

In a kadai, heat oil. Add onions, green chillies, ginger and curry leaves and saute till the onions are translucent. To it add salt, turmeric powder, black pepper powder and chicken masala and saute it well for a minute or two.
5

Add the cooked chicken mince to the fried onion mixture and saute for 4 to 5 minutes. Off the flame and allow it to cool.
6

After the cooked chicken mince is cooled, add to it coriander leaves and the mashed potatoes and mix nicely. Chicken Cutlet mixture is ready.
7

For making the cutlets, take a portion of the chicken cutlet mixture, the size of a tennis ball, roll it into a ball and flatten it slightly to form cutlet shape. Keep in the refrigerator for 1 or 2 hours to set.
8

Break the eggs in a bowl. Add salt and beat it well. Pour breadcrumbs onto a plate and keep it ready. Keep ready a plate lined with absorbent kitchen paper.
9

Dip the chicken cutlet in the egg and turn over making sure it gets coated all over. Coat the cutlets with the breadcrumbs making sure the cutlets are well coated. So you get a good crunch.
10

Heat oil in a frying pan. Carefully place the cutlets in the hot oil and shallow fry till it is golden brown. Flip them and fry on the other side till crispy and golden brown. Once they are cooked, place them on the paper towel lined plate to drain. Repeat with the remaining cutlets. Serve hot cutlets with chutney or any sauce.