Showing posts with label Crispy Chicken Cutlets. Show all posts
Showing posts with label Crispy Chicken Cutlets. Show all posts

03 May 2011

Crispy Chicken Cutlets

Chicken Cutlets are one of the best starters for a party…something that satisfies the craving for a light snack. It’s healthy and nutritious. The best way to make kids eat chicken and veggies.

Recipe Source: My own

Cooked  Chicken – 500gm
Onion – 4
Green Chilly – 3
Ginger garlic Paste – 3 teaspoon
Chicken Masala – 3 teaspoon
Chicken Stock Cube – 1
Garam Masala - 1/4 teaspoon
Potato- 4 medium
Carrot – ½ cup
Coriander Leaves -¼ cup
Egg -2
Bread crumbs to coat (approx of 5 slices sandwich bread)
Oil to shallow fry
 Salt as required

       Peel, wash and chop onions fine.
      Chop chilies very fine. (Slit chilly many times and then chop)
      Pressure cook potatoes and keep aside.
      Chop carrots very fine.
      Chop coriander fine.
Keep the bread in the freezer for ½ hour and then powder in a dry mixer roughly.
Heat oil in a Kadai.
Add ginger garlic paste and sauté for 10 seconds.
Add onions and sauté.
Add chilly and sauté.
Now add chicken masala, chicken stock,garam masala and sauté well.
Add carrot & simmer. Cook for 3-4 minutes stirring in between till it is almost half cooked.
Separate meat from bones and mince in a food processor/mincer.
Mix the chicken with the veggies and mix well.
Peel the cooked potatoes, mash them and add to the Kadai.
Add salt if required.
Make breadcrumbs.
Separate the egg yolk and egg whites.
Add the egg yolk to the mixture and mix well.
Keep the egg white to coat the cutlets.
Shape the mix to form a ball and then dip in egg white to coat on all sides.
Press lightly in the bread crumbs to form the shape of cutlets and coat on all sides.
Heat oil for shallow frying - about 5 tablespoons in a pan.
Simmer and keep the cutlets to fry on the sides of the pan.
Let it cook on low fire.
Fry on both sides till golden brown, remove and place it on absorbent paper.
Crispy golden brown chicken cutlets are ready!. Serve hot with tomato sauce.

I used chicken from the chicken curry. In case you don't have that cook chicken with salt, pepper and some chicken masala in a pressure cooker.
You can use rusk instead of breadcrumbs. Breadcrumbs are softer.
It can be deep fried but I prefer to use less oil.
In case the mixture become too loose to shape add little breadcrumbs to tighten the mixture.
The cutlet mix can be refrigerated for about 2 days and used.
In case you want to make vegetable cutlets add french beans and peas instead of chicken and use vegetable masala/ a combination of 1 teaspoon Red chilly powder and 1/4 teaspoon turmeric.
If you want to avoid eggs coat it with oil before dipping in breadcrumbs.