|Chicken Cutlets Recipe|
Potatoes large- 2 nos
Minced Chicken- 250 gms
Onion small minced- 1 no
Green chilli minced- 4 nos
Fennel seeds lightly crushed- 1 tsp
Garam Masala powder- 1 tsp
Salt to taste
Maida/ All purpose flour- 1/2 cup
Water- 1/4 cup
Bread crumbs- 2 cup
Salt and pepper to taste
Oil to deep fry.
Pressure cook potatoes until tender, allow to cool and finely mash the potatoes.
Pressure cook minced chicken for 5 mins, allow to cool and crumble with fingers.
Heat 1 tsp oil in a small pan, when hot add the fennel seeds, onion, green chilli and garam masala powder, saute for a min and remove pan from heat. In a large bowl combine mashed potatoes,cooked minced chicken, sauteed onion and green chilli mixture and required salt.
Mix well the chicken cutlet mixture and divide the mixture into equal sized balls.
In a small bowl combine maida and water, whisk well to form smooth and thin paste. Spread bread crumbs on plate. Flatten each ball into discs, first dip the cutlets in the maida batter and then coat with bread crumbs generously. For more crispier cutlets once again dip the bread crumb coated cutlets in maida batter and again generously coat with bread crumbs( this double coating of bread crumbs makes cutlet more crispier). Once cutlets are coated with bread crumbs, refrigerate cutlets for 1 hour. Heat enough oil in a pan to deep fry, drop the chicken cutlets carefully into hot oil and fry till golden brown, serve hot with tomato sauce or chutney of your choice.
|Indian Chicken Cutlets|