Chicken Cutlets

Description

How to Make Chicken Cutlets

Prepare the Chicken Mixture:

• Boil boneless chicken and shred it finely.
• In a pan, heat 1 tbsp oil and sauté garlic, ginger, and green chilies until fragrant.
• Add shredded chicken and season with salt, black pepper, red chili powder, cumin, and garam masala.
• Mix in mashed boiled potatoes for binding.
• Add chopped onions, fresh coriander, and a squeeze of lemon juice for extra flavor.
• Let the mixture cool completely before shaping.

Shape the Cutlets:

• Take a small portion of the mixture and shape it into flat round or oval patties.
• Repeat until all the mixture is used.

Prepare the Coating:

• In one bowl, beat eggs with a pinch of salt and pepper.
• In another bowl, keep breadcrumbs or crushed cornflakes for coating.

Coat the Cutlets:

• Dip each cutlet in beaten egg, then coat it with breadcrumbs evenly.
• Repeat for all cutlets and refrigerate for 15–20 minutes for better crispiness.

Fry to Perfection:

• Heat oil in a pan and deep-fry or shallow-fry cutlets until golden brown and crispy.
• Drain excess oil on paper towels.

(Alternative: Bake at 200°C (400°F) for 15–18 minutes, flipping halfway, or air-fry at 180°C for 10–12 minutes.)

Enjoy!

Serve hot with ketchup, chili garlic sauce, or mint chutney. Perfect for tea-time, lunchboxes, or Iftar! 😋🔥