Name: Chicken Cutlets recipe by Femina Shiraz at BetterButter
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 2
Ingredients: Cooked Boneless Chicken (shredded) 1 cup; Potato (Cooked and Mashed) 2; Onion (Chopped) 1; Green chilis (Chopped) 2; Ginger garlic paste 1 tsp; Salt as required; Turmeric powder 1/4 tsp; Red chili powder 1/4 tsp; Pepper powder 1/2 tsp; Garam masala 1/4 tsp; Egg 1; Bread crumbs 1 cup; Oil 2 tbsp and for deep frying; Coriander leaves

Ingredients Serving: 2

Cooked Boneless Chicken (shredded) 1 cup
Potato (Cooked and Mashed) 2
Onion (Chopped) 1
Green chilis (Chopped) 2
Ginger garlic paste 1 tsp
Salt as required
Turmeric powder 1/4 tsp
Red chili powder 1/4 tsp
Pepper powder 1/2 tsp
Garam masala 1/4 tsp
Egg 1
Bread crumbs 1 cup
Oil 2 tbsp and for deep frying
Coriander leaves

Instructions

Heat oil in a pan.
Add the onion and saute until they turn pink and soft.
Next add in the ginger garlic paste and saute for a minute.
Then add the green chilis and saute well.
To this, add the turmeric powder and chili powder and mix.
Add salt as required and mix.
Next add the cooked chicken pieces and mix.
To this, add the mashed potatoes.
Mix everything well and check the salt level.
Add more salt if required.
Finally add the garam masala powder and the chopped coriander leaves and mix well.
Simmer and cook with lid on for 2 minutes.
Switch the flame off and allow to cool.
Beat an egg and keep it aside.
Take bread crumbs in a plate and keep it aside.
Now take small balls of the chicken potato mixture.
Press and flatten it in between your palms.
And turn them into desired shapes.
Once they are shaped, dip and coat them with the beaten egg.
Next dip them in the bread crumbs and coat all over with the bread crumbs.
Once all the cutlets are ready to be fried, heat oil in a kadai.
Deep fry the cutlets and flip them once in between.
Once they turn golden brown, take them from oil and allow them to drain on a paper towel.
Serve hot with tomato ketchup or sauce. Perfect for evening tea.

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