Chicken Cutlet

Name: Chicken Cutlet
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 5 tbsp Shredded Chicken; 2 medium boiled Potato; 1 medium Onion; 1 tsp red chilli powder; 1/2 tsp black pepper powder; Pinch Turmeric; 1/2 tsp Garam Masala powder; as per taste Salt; 2 tsp Maida / Corn Flour; 5 tsp Bread Crumbs; 3 tbsp Oil

Sudipa Gope @Sudipagope

#HBR

Chicken is healthy as it is a lean meat full of protein, low in calories and can be included in kids daily diet.

Presenting Chicken Cutlets / Patties.
Crispy outside and soft inside and served with salad.

#HBR

Chicken is healthy as it is a lean meat full of protein, low in calories and can be included in kids daily diet.

Presenting Chicken Cutlets / Patties.
Crispy outside and soft inside and served with salad.

Sudipa Gope @Sudipagope

#HBR

Chicken is healthy as it is a lean meat full of protein, low in calories and can be included in kids daily diet.

Presenting Chicken Cutlets / Patties.
Crispy outside and soft inside and served with salad.

#HBR

Chicken is healthy as it is a lean meat full of protein, low in calories and can be included in kids daily diet.

Presenting Chicken Cutlets / Patties.
Crispy outside and soft inside and served with salad.

Saved

Ingredients

30 minutes

3 servings

5 tbspShredded Chicken
2medium boiled Potato
1medium Onion
1 tspred chilli powder
1/2 tspblack pepper powder
PinchTurmeric
1/2 tspGaram Masala powder
as per tasteSalt
2 tspMaida / Corn Flour
5 tspBread Crumbs
3 tbspOil

Saved

Steps

30 minutes

1

Assemble ingredients
2

In moderately heated pan add oil, add chopped onion and sauté till pinkish then add chicken and sauté for 2-3 minutes.
3

Then add mashed potatoes + salt + turmeric + garam masala + red chilli powder + pepper powder, mix well and lightly sauté for 3-4 minutes.
4

Then add 3-4 tbsp water and cook till water evaporates and mixture starts leaving pan.
5

Mixture is ready, allow to cool.
6

Grease palms and give shape of cutlets
7

Prepare a medium slurry of maida + water + 2 pinch salt, dip each cutlet in slurry and coat with bread crumbs all over, refrigerate for 6-7 minutes.
8

In moderately heated pan add oil and allow medium heat, then start dropping cutlets and fry till golden brown under medium flame.
9

Flip the other side and fry till golden brown.
10

Cutlets are ready to serve.
11

Serve with salad and tomato ketchup.