Chicken cutlets are an all time favourite. But as I have a sweet tooth, I prepare them rarely. Cutlets appear in my kitchen for Iftaar , mainly- the main advantage being their freezer life. Can make them ahead and store for around 3 weeks. Last time I made these, the kids loved them and was asking for more. So guess cutlets will be a regular item from now on …….
- Chicken – 900 gms
- Onions, chopped – 3
- Ginger – 1″ piece
- Garlic – 6 cloves
- Green chillies – 3
- Chilli powder – 1tsp
- Turmeric powder – 1/2 tsp
- Pepper powder – 1 tsp
- Garam Masala – 1 tsp
- Coriander leaves, chopped – a few sprigs
- Potatoes, medium sized- 2
- Egg whites – 2
- Breadcrumbs – for coating
- Oil – for frying
- Cook and mash the potatoes and keep aside.
- Cut the chicken in to big pieces.Rub the chilli and turmeric powders on the pieces and keep aside for 15 minutes.
- Cook the chicken pieces in little water and salt .(You can use pressure cooker.. If there is remaining water, cook with the lid open till water evaporates).
- Remove the bones and shred the chicken into small pieces. (Can use food processor)
- In a medium sized non stick pan , heat oil.
- Add the chopped onions and saute till it turns soft. Add the chopped chillies, ginger and garlic and saute for 3-4 minutes .
- Mix the shredded chicken and saute well for 10-15 minutes. Toss in the pepper powder and garam masala.
- Stir in the chopped coriander leaves .
- Turn off the flame and let the mixture cool for 10 minutes.
- Add the mashed potatoes to the chicken mixture and mix well using your hands. (The mixture should hold shape when rolled into balls).
- Take small portions of the mixture and roll into lime sized ball .Flatten it between the palms to give it shape .
- Beat egg whites with a fork.
- Dip each cutlet in egg white and roll in breadcrumbs, making sure that all sides are nicely coated.
- Heat oil in pan and fry the cutlets in medium flame till they are golden brown (You can deep fry or shallow fry the cutlets) .
Sending this to Iftar Event hosted at Hyderabadi Cuisine Recipes and
Iftar Moments hosted at Taste of Pearl City
and to Kerala Kitchen hosted at Magpies Recipes
Soya chunks are a great source for proteins.. Recently we had a party at our friend’s home and she had made a dry-roast dish with soya chunks.. it was really yummy.. Infact she had made it for one of our vegetarian friends, but we non-vegs attacked the dish with all fervor.. 😀 .. Back home , I wanted to make use of the soya chunks lying in my kitchen as early as I could.. and the outcome was – savory Soyachunk Cutlets..
- Soya chunks – 250gm
- Large Potatoes Boiled and mashed – 2 ½
- Large Onions chopped – 2
- Ginger chopped – 1 tbsp
- Garlic chopped – 1 tbsp
- Green chillies chopped – 2 or 3
- Kashmiri chilli powder – ½ tsp
- Turmeric powder – ½ tsp
- Garam Masala – 1 ½ tsp
- Soya Sauce – 1tsp
- Tomato sauce – 1 tbsp
- Coriander leaves – a few sprigs
- Dried herbs (Parsley, Oregano, Rosemary ) – ½ tsp each (This is optional)
- Eggs – 2
- Bread crumbs – for coating
- Soak the soya chunks in water for half an hour.
- Cook the chunks in boiling water with salt.
- Drain the water and squeeze the soya chunks
- Grind them to a crumbled texture
- Heat oil in non stick pan.
- Saute the chopped onions for 10 minutes.
- Add green chillies, ginger and garlic one by one and fry for 5 minutes.
- Add the ground soya chunks and sauté well for about 15 minutes.
- Mix in the chilli, turmeric and garam masala powders and continue to saute till the mixture becomes dry.
- Add the soya sauce and tomato sauce. Finally add the dried herbs and fresh coriander leaves.
- After the soya mixture is cooled, add the mashed potatoes .
- The mixture should have the consistency so that you can make small balls with them.
- Roll the dough into small balls and flatten a bit using the palms.
- Dip in beaten eggs and roll in breadcrumbs
- Deep fry on medium flame till golden brown.
- Drain on absorbent kitchen towel and serve hot with ketchup.