Name: Chicken Cutlets recipe by kavitha karunakaran at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: Chicken boneless 250gms; Potatoes 2 Nos; Chilly powder 1 tsp; Chicken masala powder 1/2 tsp; Pepper powder 1/4tsp; Turmeric powder 1/2tsp; Green chillies 2nos (Finely chopped); Onion 1 no(Finely chopped); Ginger garlic paste 1 tsp; Fennel seeds 1/2 tsp; Mint leaves and coriander 1/4 cup chopped; Egg 1 no; Bread crumbs 1 cup; Salt 1tsp; Oil required to deep fry

Ingredients Serving: 4

Chicken boneless 250gms
Potatoes 2 Nos
Chilly powder 1 tsp
Chicken masala powder 1/2 tsp
Pepper powder 1/4tsp
Turmeric powder 1/2tsp
Green chillies 2nos (Finely chopped)
Onion 1 no(Finely chopped)
Ginger garlic paste 1 tsp
Fennel seeds 1/2 tsp
Mint leaves and coriander 1/4 cup chopped
Egg 1 no
Bread crumbs 1 cup
Salt 1tsp
Oil required to deep fry

Instructions

In kadai add chopped chicken pieces, chopped potatoes and add ginger garlic paste, chillipowder, chicken masala, pepper powder and salt.
Add required amt of water and mix well and allow it to cool till the water completely evaporates and meat gets cooked well.
After it cooks well, allow the mixture to cool well and then mash the potatoes and shred the chicken pieces and keep it aside.
In a kadai add oil, the add fennel seeds, green chillies, chopped copped onions and saute well. Add 1/2 tap of ginger garlic paste and saute till raw smells goes off.
Now add in the shredded chicken and give a nice mix. Switch off the stove and allow this mixture to cool down. Then add in the chopped mint and coriander leaves and mix it, allow the mixture to cool.
Then make it into small patties, dip it in beaten egg and the coat with bread crumbs and keep it in fridge for 10 mins before frying.
Heat oil it kadai, and fry those patties in a medium flame until it becomes nice dark golden brown in color with crispy outer crust.
Yummy chicken cutlets is ready serve hot with tomato ketchup.

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