Chicken Cutlet is a delicious and great starter for any meal and it makes a great evening snack for any day. I make these cutlets for most of my tea parties or for guests whose arrival is informed in advance ;-). Both kids and adult enjoy this ecstatic taste and also the use of easy ingredients makes it an economical yet rich snack and it never fails to impress your family and guests.
Chicken – 250 gm, boiled and shredded
Ginger Garlic Paste – 1.5 tsp
Onion – 1/4 cup, finely chopped
Red Chili Powder – 1/4 tsp
Garam Masala Powder – 1/2 tsp
Pepper Powder – 1/4 tsp
Coriander Leaves – handful, finely chopped
Beaten Egg – 1
Breadcrumbs – 1/2 cup
Salt to taste
Oil – for frying
Boiled Potato – 2 to 3 depending on the size
Heat 1 tbsp oil in a pan over medium flame. Saute the onions, ginger garlic for a minute.
Add red chili powder, pepper powder, turmeric powder, minced chicken and salt. Cook for 5 minutes. Reduce flame to low and cook until chicken is tender.
Add garam masala powder, coriander leaves and stir well. Mash the boiled potato along with the above mixture. Remove from flame and cool.
Make small balls of the mixture and shape them into cutlets of desired shapes.
Dip them in the egg and roll them in the breadcrumbs.
Heat oil in a deep frying pan. Fry the prepared cutlets until golden brown. Now remove and place in paper towels to drain excess oil.
Serve hot with tomato sauce/chutney
for Coriander Chutney Visit this link below
You can prepare the masala mixture and freeze well in advance upto one week. At the time of frying, just defrost completely and roll in egg and bread crumbs.
If bread crumbs are not available, just powder 3-4 bread slices in mixer and there you have a thick coat for the cutlets.
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