Ingredients for Chicken Cutlet:
(Makes around 15-16 cutlets)
– Boiled & shredded Chicken- 200 gms (made by boiling 2 boneless fillets, around 300 gms)
For Boiling the chicken:
– Salt- 1/2 tsp
– White Pepper Powder- 1/2 tsp
Boiled & mashed potatoes- 300 gms
For the Chicken Mix:
– Boiled & shredded Chicken- 200 gms
– Onion, sliced- 1 medium (75 gms)
– Ginger, chopped- 1.5 tsp
– Garlic, chopped- 1.5 tsp
– Turmeric Powder- 1/2 tsp
– Pepper Powder- 3/4 tsp
– Cumin Powder- 1/2 tsp
– Green Chillies, chopped- 2
Other Ingredients:
– Coriander leaves, chopped- 3 tbsp
– Salt- 1/2 tsp
– Eggs, whisked- 2
– Breadcrumbs (Panko or regular)- 1 cup
– Oil- 1.5 tbsp + oil for pan-frying the cutlets
Preparation:
– Boil the 2 boneless chicken fillets with salt and white pepper powder in water for around 12-15 mins till tender. Remove the pieces, drain the water and allow to cool.
– Boil & mash the potatoes. The boiled potatoes shouldn’t have too much water or else the mix will become watery. Best to boil the potatoes in a microwave without water.
– Slice the onion and chop the ginger, garlic, green chillies and coriander leaves.
Process:
– To make the chicken mix, heat 1.5 tbsp oil in a pan & add the sliced onion. Fry on medium heat for 2-3 mins till translucent.
– Add chopped ginger & garlic, fry for 1 min on low heat.
– Add the boiled & shredded chicken, give a mix and add the spice powders and 1/4 tsp salt.
– Mix and fry on low heat for 1 min.
– Add chopped green chillies, mix & switch off heat. Allow to cool.
– Transfer the cooked chicken into a bowl, add the mashed potatoes, chopped coriander leaves and 1/2 tsp salt. Mix and kneed well.
– Grease your palm, take out small portions of the mix and form small cutlets. Keep on a plate side by side.
– Whisk the eggs in a square glass bowl & add the Panko or regular breadcrumbs in another rectangular glass bowl/serving dish.
– Take the formed cutlets, dip in the whisked eggs and then coat it with the breadcrumbs. Repeat for all the cutlets and place them on a plate side by side.
– Keep aside in the freezer for 15-20 mins for the cutlets to set.
– Heat oil in a pan or skillet for shallow frying. Drop the breaded cutlets in a medium hot oil to not crowd the pan.
– Fry on medium to low heat for around 5-6 minutes turning it over to give a uniform golden colour. Fry the rest in batches.
– Serve as an appetiser or a snack.
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