Chicken Cutlet

The word cutlet has its origin in the French word côtelette. Cutlets, in different forms and tastes, are present in all major cuisines–French, Indian, Italian, British or Russian. Here’s a quick recipe.

Ingredients for 10 cutlets
Chicken, boneless- 500 grams
Ginger- 1 inch
Garlic- 1
Onion, big 1
Green chilly 5
Coriander leaves 25 grams, pruned leaves
Roasted special masala 1.5 tsp
Garam masala 1.5 tsp
Red Paprika dust 1 tsp
Black pepper dust 1 tsp, freshly ground
Sugar ½ tsp
Salt to taste
Lemon juice 2 tsp, freshly squeezed
Tomato sauce 1 tsp
Eggs 5
White oil ½ litre
Bread crumbs As required

Roasted special masala recipe

Ingredients:
Cumin seeds – 10 grams
Coriander seeds- 10 grams
Dried red chilly – 5

To prepare the masala, roast cumin seeds and coriander seeds on low flame for a few minutes, all the while making sure that you don’t overheat the mixture. When it starts giving off the distinct aroma of roasted cumin and coriander seeds, add dried red chillies. Heat for another minute or so.
Now turn off the flame, allow the spices to shed some heat and then put the contents in a mixer-grinder. Grind well.
Take out the roasted, ground spice and put into an airtight container.

Chicken Cutlet: Preparation

1. Wash chicken thoroughly. Next, put into a mixer and mince the chicken well.

2. Chop ginger, garlic, onion, green chilly and coriander using a mechanical chopper.

3. Pour the minced chicken into a large mixing bowl and add chopped herbs (step 2), roasted special masala, garam masala, paprika, black pepper, salt, sugar, lemon juice and tomato sauce to it. Make a homogeneous mixture.
Put the mixture in a refrigerator for one hour.

4. Take the mixture out of the refrigerator. Divide the chicken dough into 10 small balls of equal size.

5. Now put on your vinyl cooking gloves, take a few drops of white oil on your palm, rub your palms together. Take a chicken dough ball, gently press it between your palms and flatten it. Adjust the contours of the flattened dough to the oval shape of a cutlet patty. Now do the same for the rest of the chicken balls.

6. Crack eggs into a large mixing bowl. Beat eggs with a hand blender for about 30 seconds. Season with salt.

7. Take the bread crumbs on a flat plate

8. Take one cutlet patty, dip into the beaten egg, take out and shake gently to get rid of trickles and plops. Now coat the patty well with breadcrumbs. Do the same for the rest of the patties.

9. Heat white oil in a large saucepan, and fry the cutlet well on medium flame till the outer coat turns red.

Cutlets must be served with Sour Indian Mustard Sauce (Kasundi), chopped onions sprinkled with paprika dust, green salad and tomato sauce