Chicken cheese cutlets

Cut boneless chicken into pieces and if not boneless clean the chicken and cook on low flame by adding little water, salt and ginger garlic paste.

Once the chicken is done, keep the flame on high so that the left over water evaporates almost , off the gas ( make sure you keep 1- 2 tbsp stock).

Once the chicken comes at room temperature, shred it and keep aside

Boil ,peel and mash the potatoes and keep aside. Now in a bowl, put shredded chicken with that 2 tbsp stock, mashed potatoes, green chilies, cheese, coriander leaves and adjust the salt as per required and mix everything well.

Now take small portions of this mixture and form thick oval shaped tikkis/pettice by using your hands. In a small bowl, beat an egg, add little salt and pepper.­­­­­

Once all the cutlets are ready roll them in wheat flour and dip them in eggs and shallow fry, if you are using bread crump then this is the method dip them 1 by 1 into egg properly and then ­­­roll in bread crumbs and keep aside.

Heat oil in a frying pan, and shallow fry them in batches, make sure to flip the pettice at intervals until golden brown on both the sides.

Drain the excess oil and keep on absorbent paper. serve the cutlets as a snack with green , spicy mint and coriander chutney , chilli garlic sauce or tomato ketchup .