Chicken cutlets are made with grind or finely mashed chicken with or without the use of mashed potatoes. First mashed chicken cooked with spices then they are coated with breadcrumbs and finally deep or shallow fried them. You may be baked them also.
2tbspfinely chopped green chili
1cupchopped coriander leaves
salt as per taste
1tbspgaram masala powder (ground all-spices)
Take chicken breast or boneless chicken in a pressure cooker. Boil it with water for 4-5 minutes.
Turn off the flame and remove the chicken from the pressure cooker. Split the chicken into very small size by hand then mash them finely.
Now add chopped onion, chopped green chili, ginger-garlic paste, cumin powder, coriander powder, garam masala, black pepper, finely chopped coriander leaves, 1 beaten egg, cornflour 3tsp, and 4 tbsp breadcrumbs with the mashed chicken and mix them well by hand.
After finely mix them, add 2 tbsp vegetable oil, cornflour 2 tsp, and salt 1½ tsp and mix then again. Make this chicken mixture like dough so that you can easily make chicken patties from it.
Creat 20-22 lemon size balls from this chicken cutlet mixture then make them patties sized.
Whisk two eggs in a bowl and take 1 cup breadcrumbs in another pot.
Take approximately 400 ml cooking oil in a deep frying pan and heat oil over moderate flame.
Sufficient heat of the oil, take chicken cutlets and dip them first in the beaten egg then coating with breadcrumbs and finally dip in the hot oil. Cook them over low to medium flame until they cooked well (until red-brown).
Churn them often so that they cook well both sides. Remove these cutlets from the frying pan and keep on a absorb paper to remove excess oil from them.
Finally, your chicken cutlet recipe is ready to serve. Sprinkle a little chat masala and serve them hot with ketchup and enjoy.
Whether you want to make the cutlets more crispy and crunchy then deep fry them.
Coating of breadcrumbs should be thick to make it crisper.