Chicken Cutlet-Kerala Style

Here in BYG, today I have a very tasty chicken cutlets for you. This is a perfect appetizer or snack recipe for everyone be it a kid or a grown up. You can enjoy it with ketchup or challas or make it a light meal. If you have burger buns, these cutlets can be enjoyed as a home made burger. These cutlets freeze very well. So you can make the cutlets in advance and freeze them. Just thaw them and fry it when you need them.

I used to make our all time favorite beef cutlets always until I tasted these chicken cutlets from a friend. I got the recipe from her right away and now a days we make it more often. If you like more snack recipes check these yummy chicken donuts or kerala style meat puffs.

Ingredients: (Yields 12 cutlets)

1. Chicken breast cubed 350gm (cook chicken breast with 1/2 tsp. pepper powder and salt and mince it. Yields about 2.5 cup minced chicken)
2. Onion thinly chopped 1 big (makes about 1.25 cup)
3. Green chili thinly chopped 3
4. Curry leaves chopped
5. Ginger thinly chopped 1 tbsp.
6. Pepper powder 1 tsp.
7. Garam masala 1/4 to 1/2 tsp.
8. Oil 1 to 2 tbsp.
9. Salt to taste
10. Potato 1 big (boil with salt)
11. Bread crumbs 1 cup
12. Egg white 1 to 2
13. Oil for deep frying

Method:

1. In a pressure cooker, cook chicken breast cubes with 1/2 tsp pepper powder and salt for 2 whistles. Alternatively you can cook in a pan adding some water. Once chicken is cooked and cooled, pulse it in a mixer/food processor to mince the chicken. Boil potatoes with a little salt and keep it aside.
2. On medium flame, heat 1 to 2 tbsp. oil in a pan. When oil is hot enough, add chopped onion, chopped green chili, chopped ginger, chopped curry leaves and a little salt and sauté until onion is translucent.

3. Add pepper powder and garam masala and mix well. Lower flame if gravy sticks to the bottom.

4. Add minced chicken and mix everything well and cook for about 5 minutes until all moisture is evaporated and mixture is dry. Switch off the flame. Taste check for salt. Let it cool.

5. Mash boiled potatoes and mix it with the cooled chicken mixture and form a smooth ball.
   

6. Roll the chicken mixture in to round balls and shape the cutlets as desired.

7. Beat the egg white and dip each cutlet in egg whites followed by bread crumbs.

8. Heat oil in a pan. When it is hot enough(drop a tiny piece of bread crumb in the oil and it should float), deep fry the cutlets in oil on both sides for about 4 to 5 minutes. If oil turns very hot adjust flame.

9. Chicken cutlets are ready. Serve it with ketchup or challas.

Note:

1. You can freeze the cutlets (in step 7 or step 8) for using later. Thaw them and continue the rest of the steps for frying cutlets.
2. You can add thinly chopped veggies like carrots or beans to make it more nutritious.
3. You can add egg yolk also while mixing mashed potatoes to the chicken mixture.
4. While mincing chicken make sure not to make a paste.