Chicken Cutlet

When I was a kid, I remember running to my mom’s youngest brother in Darjeeling, for summer vacations. He was one of my best relatives because of the amazing cooking skills he had. Even as a child, I learnt a lot from him and I thank him for all he taught me.
I have a soft memory of me sitting in front of his work station (if I haven’t mentioned yet, he owned a restaurant & lodge back then), watching him miraculously turn a whole onion into finely chopped pieces. His hands worked so fast that I could barely keep up with him.

So this one is a tribute to our sweet memories from childhood. One of the best recipes he taught me – Chicken Cutlet, is a little time consuming, but it’s nothing less than mouth watering and you would agree with me once you take the first bite of your cutlet.

Here you go…

Ingredients:

  • Chicken……………………….300gms (finely minced)
  • Onion………………………….1 large
  • Peas…………………………….1/2 cup
  • Boiled potato……………..1 (chopped).
  • Green chillies…………….3
  • Ginger Garlic paste…..1tbsp
  • Cloves…………………………3
  • Cardamom…………………2 (use only seeds)
  • Cinnamon…………………..1 inch
  • Nutmeg……………………….Just a pinch (powdered)
  • Red chilly powder……..1 tspn
  • Coriander powder……..1tspn
  • Cumin powder…………..1tspn
  • Black pepper………………1/2tspn
  • Salt………………………………to taste
  • Oil……………………………….for frying
  • Bread Crumbs……………1 cup
  • Eggs…………………………….2

Method:

  • Heat a pan and pour 2 tbspn of oil on it
  • Add onion and fry till pink, then the chopped green chillies. After a minute, add ginger garlic paste and saute for another minute
  • Add green peas, the chopped boiled potato and minced chicken
  • Sprinkle some water to the mixture while frequently shuffling it with a thin spatula. Cover the lid and keep it on low flame for not more than 2 minutes and turn of the knob
  • Meanwhile, crush the cloves, cinnamon and cardamom into powder
  • Cool the mixture off the pan and add all the ground spices along with the crushed powder and mix well, while mashing the potato with your fingers
  • Beat the eggs in a wide bowl and pour a generous quantity of the  bread crumbs on a wide plate
  • Make medium sized balls of the mixture (just half the size of your palm). Press them evenly to flatten and form a flat oval shape of a cutlet, or  any shape you’d like (note: the cutlet swells a little after frying)
  • Dip them one by one in the blended egg and coat them with the bread crumbs
  • Heat oil in a fresh pan and shallow fry them until golden brown
  • Drain excess oil and place them on a tissue paper
  • You can serve the cutlets with ketchup, chopped onion and coriander leaves garnished on the top, or with any dip that you like

This recipe is a sure shot one to work as evening starters. Apart from chicken, this recipe can be tried with potatoes alone, green bananas, mixed boiled veggies etc. as well.

If you have tried this, please do write back. I would love to hear from you.

Thanks and have a great time cooking!

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