Golden and crispy on the outside, these homemade chicken cutlets are packed with flavour and make a perfect snack or appetiser.
Ingredients
- 500 g boneless chicken (cooked and shredded or minced)
- 2 medium potatoes, boiled and mashed
- 1 large onion, finely chopped
- 2 green chillies, finely chopped
- 1 tsp ginger-garlic paste
- 1 tsp black pepper powder
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tsp garam masala
- 2 tbsp coriander leaves, chopped
- Salt to taste
- 1 egg, beaten
- 1 cup breadcrumbs
- Oil for shallow or deep frying
Preparation
- Heat a little oil in a pan and sauté the onions until soft.
- Add the ginger-garlic paste and cook until the raw smell disappears.
- Stir in the green chillies, turmeric, chilli powder, pepper, and garam masala.
- Add the cooked chicken and mix well. Cook for 3–4 minutes.
- Remove from the heat and combine with the mashed potatoes, chopped coriander and salt. Allow the mixture to cool.
- Shape the mixture into oval or round cutlets.
- Dip each cutlet in the beaten egg and coat evenly with breadcrumbs.
- Refrigerate for 20–30 minutes for a firmer coating.
- Heat oil and fry the cutlets over medium heat until golden brown and crisp on both sides.
- Drain on kitchen paper and serve hot.
Serving suggestion
Serve the chicken cutlets hot with tomato ketchup, mint chutney or garlic mayonnaise. Pair them with a cup of hot tea or coffee for an evening snack.
