Wednesday, September 2, 2009

Chicken Cutlet

The word cutlet again brings back fond memories of my childhood. My mom prepares it often. She prepares with chicken as well as fish. She prepares fish cultlet with the 'jumper' fish. It tastes really awesome.

Chicken -boneless -1/4 pound
Onion - 1 small (sliced)
Ginger garlic paste - 2 tsp
Green Chilli's -2
Tomato -1/2
Chili Powder - 1/2 tsp
Turmeric - 1/4 tsp
Coriander Powder - 1 tsp
Garam Masala - 1 tsp
Fennel seeds _ 1 tsp
Curry leaves - 4 or 5
Coriander leaves - 3 or 4 stems
Bread slices - 4 or 5
Egg -1
Salt to taste

1.Heat oil in a pressure cooker and add Fennel Seeds. Add curry leaves.
2. Add the sliced onions and saute.When the onions become very soft add ginger garlic paste.
3.When the raw smell goes off add green chilies and the coriander leaves.
4.After 1 min , add turmeric powder and mix well.
5.Add Tomato and saute.when tomato gets little mashed add chili, turmeric, coriander powder and garam masala and mix well.
6.Add the chicken pieces, salt and mix. Chicken leaves water.If we want we can add little water and allow the chicken to cook. Water should be minimum.
7. After the chicken is cooked allow it to cool. Grind into a smooth paste.

Note: If we have added less water there wont be any water.If there is gravy drain it and grind only the solid ingredients.
8.Make the paste into small round patties.
9.Remove the edges from the slices of bread and grind it into powder.
10. Beat an egg in a bowl.
11. Dip the patties in egg and then roll them in the bread powder and allow it to sit for 2 to 3 min
12. Heat oil in a kadai and when it is hot add the cutlets and brown both the sides.
Serve it with tomato ketchup


  1. Hey Priyanka,
    Cutlet looks so delicious.

  2. It looks very crispy and perfect


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