Chicken cutlet

One of the most liked snacks in the holy month of ramadan. Deep fry it or shallow fry , its just delicious. I have used fresh boneless chicken here and cooked, then shredded and prepared cutlet. I usually prepare cutlets if any chicken is leftover from curry or starters.

Couple of days before ramadan, I prepare these cutlets uncooked beforehand and freeze it. I have shared Chicken fingers recipe, which can be freezed too. Will update with many more such freezable recipes.

Preparation time : 10 minutes

Cooking time : 25 minutes ( if you already have cooked chicken then cooking time is 15 minutes)

Serves : 15 – 18 medium cutlets

Ingredients :

Boneless chicken – 500 gms

Salt – to taste

Turmeric powder – a pinch

Onion – 1 large, finely chopped

Green chilly – 2 , finely chopped

Ginger garlic paste – 1 teaspoon

Pepper powder – 1/2 teaspoon

Garam masala powder – 1/2 teaspoon

Red chilly powder – 1/2 teaspoon ( optional if you want spicy cutlets)

Coriander leaves – few, finely chopped

Lime juice – of 1/2 lime

Potato – 1 , large , to be boiled

For coating :

Egg – 2

Breadcrums – 1.5 cups

Method :

Wash and clean the chicken. Cook it in a cooker adding little salt and turmeric powder. Shred the cooked chicken and keep aside.

Boil the potatoes.

In a fry pan, heat 2 tablespoon oil and saute onion till they turn translucent. Then add ginger garlic paste, green chilly and saute till raw smell disappears. Then add pepper powder, garam masala powder, red chilly powder and saute for a minute. Add cooked chicken and mix well. Then add the chopped coriander, lime juice, mix well and switch off the flame.

In a large bowl, mash the boiled potatoes very well. add the chicken masala . Mix well.

You can also use the same masala for making bread rolls, cheesy chicken balls etc.

Apply some oil on the palm, and make cutlets.

Whisk eggs in a bowl and keep. In another bowl, keep breadcrumbs.

Dip the cutlets in the egg , then coat well with breadcrumbs. Follow this step for all the cutlets.

Heat 3 tablespoon of oil in a pan. Shallow fry the coated cutlets on low to medium flame till both sides turns golden brown.

Enjoy these hot chicken cutlets with your favorite dips.

Note:

To make the cutlets more nutritious , add finely chopped veggies like beans, carrots , cauliflower after adding ginger garlic paste. Let it cook for few minutes till veggies gets half cooked, then add masalas and chicken.

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Also check our other Snacks recipes collections.

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