Chicken cutlet

Chicken Cutlet

900 gms -1 kg chicken breast
4 medium onion finely chopped
4-5 green chilies (or more as we are not adding peeper or chilli powder)
2” ginger piece
5 cloves garlic
Handful of curry leaves
2 big potatoes boiled
4-5 tbsp oil
1 egg
1 tsp garam masala powder
To coat:
1-2 eggs
1 cup breadcrumbs

Oil to fry
Boil chicken breast in little water with salt, pepper and turmeric powder. Drain excess water when done. Mince it in a food processor or chopper.
Mince garlic, ginger and green chilies together.
Chop curry leaves finely.
Heat oil and saute chopped onion.
When it turns translucent, add minced garlic, ginger and green chilies. Saute till the raw smell goes. Add curry leaves and stir. Add chicken mince and garam masala.
Stir for few minutes and take off fire.
When it cools, add mashed potatoes and mix well. Add a beaten egg and mix again. Shape into cutlets or small balls. Dip in beaten egg and roll in breadcrumbs. Heat oil and deep fry.

You can freeze the extra ones. Freeze in a single layer on a plate and then stack them in a container or ziplock bag.
Chicken cutlets are not on the soft side like meat. If you have difficulty making shape, add more beaten egg, a little at a time.
You can add pepper powder if you wish, but I usually don’t for any cutlets. Cutlets made with only green chilies for spice have a unique taste.


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