[www.keralites.net] halal receipe for Ramadan-3

 

Chicken Cutlet

Yummy Crisp on the outside soft on the inside Cutlets.mmm....

Ingredients:

Cubed Boneless Chicken Breast - 1 cup (I had kept aside the breasts of a 1 Kg Chicken aside)
Potatoes - 3 nos Fist sized
Onion - 1 small chopped finely
Green Chillies - 2 Nos Chopped finely
Turmeric Powder - 1/2 tsp
Ginger Garlic paste - 1 tsp or more if you like it
Garam Masala - 1/2 tsp
Chilli Powder - 1/2 tsp
Pepper Jeera Powder 1/2 tsp
1 tsp salt
Juice of one lemon.
Chopped Corriander Leaves - 2-3 tbsp.
Oil as reqd.
Egg 1 Nos beated lightly.
Large Bread slices 4 nos - process to crumbs.

Procedure:

Cook potatoes till soft. drain well. Mash to paste. Meanwhile cook chicken pieces with turmeric, salt, ginger garlic paste and water to cover. Let the water evaporate. When cool enough to handle, crumble with your fingers. You can use a fork, but I found this easier and more uniform.

Sautee the chopped onions and green chillies in a tsp of oil till onion is soft. Add to chicken. Add all the other spices. Add the mashed potato, corriander leaves and mix till well combined. Check for salt and spice level. Add 1/2 cup of bread crumbs if the mixture seems too wet for you to make into balls.

While it is warm itself, shape into flat circles or ovals as per your wish. Dip in beaten eggs then coat with bread crumbs pressing lightly to cover well with the crumbs.

Heat oil in a kadai. Deep fry two or three at a time to a golden brown color.

The Bread Crumbs were just enough for coating the cutlets. There were about 2 tsps of beaten egg left over. I mixed the bread crumbs which fell away from the cutlets , made into a ball and fried it.

Engr.Sulthan

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