So that you may be making ready Chicken Cutlet recipes for your family but this ideas may be helpful.
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We hope you got insight from reading it, now let’s go back to chicken cutlet recipe. To cook chicken cutlet you only need 19 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Chicken Cutlet:
- Provide 450 gms Zorabian Chicken Mince
- Prepare 1 tbsp Ginger Paste
- Get 1 tbsp Garlic Paste
- Use 2 tbsp Lemon Juice
- Take 2 tsp Chicken Masala
- Use 2 tsp Black Pepper Powder
- Provide 2 tsp Fennel Seeds Powder
- Provide 2 tsp Cumin Seeds Powder
- Use 1/2 tsp Turmeric Powder
- Prepare to taste Salt
- Prepare 4-5 Potatoes (Steamed)
- Prepare as needed Oil
- You need 2 Large Onions (Finely Chopped)
- Prepare 8-10 Green Chillies (Finely Chopped)
- You need 1 inch Piece Ginger (Finely Chopped)
- Use 3 Sprigs Curry Leaves (Finely Chopped)
- Take 1/2 cup Coriander Leaves (Finely Chopped)
- Provide 2 Eggs (Beaten)
- You need 1 cup Breadcrumbs
Steps to make Chicken Cutlet:
- Wash the chicken mince nicely and drain out all the water completely. In a large bowl, add chicken mince, lemon juice, ginger paste, garlic paste and half of all the powdered masala ie. chicken masala, pepper powder, fennel seeds powder, cumin powder, turmeric powder and salt. Marinate for few hours or overnight.
- Add the marinated chicken mince in a cooking pan and cook on medium flame for 2 minutes, stirring continuously. Then cover and cook on low flame till the mince is cooked and all the water evaporated. Keep aside to cool.
- Wash and boil the potatoes. Peel and mash the potatoes well. Make sure there are no lumps. Keep aside.
- Wash the coriander leaves. Chop finely and keep aside.
- In a kadai, heat oil. Add onions, green chillies, ginger and curry leaves and saute till the onions are translucent. To it add all the remaining powdered masala which was added to the mince. Saute it well for a minute or two.
- Add the cooked chicken mince and saute for 4 to 5 minutes. Off the flame and allow it to cool.
- After the cooked chicken mince is cooled, add to it, lemon juice, coriander leaves and mashed potatoes and mix nicely.
- For making the cutlets, take a portion of the 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.
- 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.
- 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.
- 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.
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