Crispy Chicken Cutlet
Chicken cutlet is a favourite for most people. These are very easy to prepare. However, you should take care of one thing–cooking the potatoes. If you overcook them, they will become soggy, and the chicken cutlet will not hold its shape well.Vegetarian people can skip the chicken and add other veggies like carrots, French beans, green peas, and more. Enjoy!
Ingredients
- 4 medium potatoes about 1.5 lbs, boiled and peeled
- 1 large chicken breast about 8 oz, boiled and shredded
- 1 medium onion finely chopped, about 5 oz
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- ½ medium green capsicum (bell pepper) finely chopped, about 3 oz
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder such as Kashmiri chilli powder
- 1 teaspoon ground coriander powder
- 1 teaspoon garam masala powder
- 4 tablespoons fresh coriander leaves (cilantro) finely chopped
- 1 large egg lightly beaten
- 1 cup breadcrumbs for coating, optional
- ½ cup neutral oil for shallow frying, such as vegetable or canola
- 1 pinch salt to taste, as needed
Instructions
- Heat 2 tablespoons of oil in a wok or large pan over medium heat. Sauté the finely chopped onions for 3-4 minutes until they turn light pink and translucent.
- Add the ginger paste and garlic paste. Stir and fry for about 1 minute until the raw smell disappears.
- Add the chopped capsicum, turmeric powder, chilli powder, and coriander powder. Stir well and cook for 1-2 minutes until the capsicum softens slightly and the spices are fragrant.
- Then add the garam masala powder and cook for a minute.
- Add the shredded chicken and mix everything together until the chicken is well coated with the spice mixture. Stir in the chopped coriander leaves and remove from heat. Set this masala mixture aside to cool for 5 minutes.
- In a large bowl, mash the boiled and peeled potatoes until smooth with no lumps. Season with salt to taste.
- Add the prepared chicken masala mixture to the mashed potatoes and mix thoroughly until everything is evenly combined. Taste and adjust salt if needed.
- Divide the mixture into 10 equal portions. Shape each portion into a round or oval patty about 1/2 inch (1.5cm) thick, pressing firmly so it holds together.
- In a small bowl, break open 1 egg and lightly beat it.
- Dip each patty into the beaten egg, allowing excess to drip off. Optionally, roll in breadcrumbs for extra crunch. Shallow fry in hot oil (about 350°F / 175°C) for 2-3 minutes per side, or until golden brown and crispy. Drain on a paper towel-lined plate.
- Serve hot with green chutney, tamarind chutney, or ketchup on the side.
Nutrition
Calories: 2466kcalCarbohydrates: 245gProtein: 89gFat: 127gSaturated Fat: 15gPolyunsaturated Fat: 81gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 331mgSodium: 1258mgPotassium: 5087mgFiber: 29gSugar: 20gVitamin A: 1279IUVitamin C: 229mgCalcium: 403mgIron: 15mg
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