Okay! Enough of story telling, now lets get back to the business. You might be one like me initially but trust me practice makes the woman also perfect. So, don’t let it go.. Every time I make, this chicken cutlet is a hit in my family.
How to make Chicken Cutlet with step by step photos:
In a small pressure cooker, add washed minced chicken, pepper, salt and a pinch of turmeric. Mix well. Close and cook for 5 minutes. Let the pressure subside.
Meanwhile, in a separate flat pan, pour oil, saute onion till glassy. Add chopped green chillies, ginger- garlic paste. Fry till it’s raw aroma is gone.
Add garam masala and salt. Transfer the cooked chicken to a plate and let it cool down.
Crumble the chicken and add it to the pan along with boiled and mashed potatoes. Add chopped coriander leaves. Mix well till all well combined and wait till it cools down.
Chicken Cutlet Recipe | How to make Chicken Cutlet
Prep Time: 1 hours
Cook Time: 30 minutes
Passive Time: 30 minutes
Servings: 20 cutlets
Measurements used:– 1 cup = 250 ml; 1 tbsp = 15 ml; 1 tsp = 5 ml
Ingredients:
1 tsp Salt
2-3 no Green chilly finely chopped
1 no Big onion finely chopper
1 cup Coriander leaves chopped
For Coating:
1 egg, beaten
Bread crumb of 3-4 bread slices.
Instructions:
1. In a small pressure cooker, add washed minced chicken, pepper, salt and a pinch of turmeric. Mix well. Close and cook for 5 minutes. Let the pressure subside.
2. Meanwhile, in a separate flat pan, pour oil, saute onion till glassy. Add chopped green chillies, ginger- garlic paste. Fry till it’s raw aroma is gone.
3. Add garam masala and salt. Transfer the cooked chicken to a plate and let it cool down.
4. Crumble the chicken and add it to the pan along with boiled and mashed potatoes. Add chopped coriander leaves. Mix well till all well combined and wait till it cools down.
Note: If potatoes doesn’t seems to be boiled well, you can grate it.
5. Knead this mixture well and check for salt and spices. You can add more salt or chilly powder if required. Make lemon size balls out of it and press flat. by placing between your palms. You can refrigerate it and fry it later also.
6. Beat 1 egg in a small ball. Add salt. Dip and coat cutlet, one at a time, into the egg mix. Take it out carefully draining the excess liquid.
7. Drop it into a bowl of bread crumb. coat well by shaking the bowl from all sides. That way you don’t spoil either your fingers or the crumbs. Carefully flip it using a fork. Take it out, with no extra crumbs on it. Lightly press all over so that the crumbs don’t fall off while frying.
8. Drop it into a Kadhai of hot oil. Lower the flame to medium and fry till dark golden brown on both sides. Drain it onto a tissue paper.
9. Repeat the process for the remaining cutlets and serve hot with bowl of tomato ketchup.
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