Chicken Cutlet with Coffee and Tea

Chicken Cutlet with Coffee and Tea

This is one of my favourite item. It always reminds me of my childhood days. I used to come back from school tired and exhausted, and my mum will give hot cutlet with onion salad and sauce. I can still remeber the taste.
You can make either fish, chicken, vegetable or beef cutlet. The ingredients are the same. Here I am giving the chicken version.

Ingredients

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.

 

Method

Chicken Cutlet

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.