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Chicken Cutlet

 



Chicken Cutlet, a quite popular snacks goes well with Kashundi ( Bengali mustard sauce). Some cutlet recipes contain potato to bind it al together, but I used complete flavor of the chicken as the main base.

Rest it as soon as it comes out of deep frying. The first bite would be the crispy crust on top, that comes because of addition of rice four, and then then the moist chicken as there was no loss of the moisture from the chicken. Try the recipe and do let me know how it go at @thespicepan








Ingredients


  •  4-5 sprigs of mint leaves
  •  4-5 coriander leaves
  • 1 inch ginger
  • 4 cloves of garlic
  • 2 green chilies
  • salt as required
  • 300 g minced chicken
  • 1 tsp light soya sauce
  • 1/2 tsp black pepper powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam masala powder
  • 1 tsp fresh lemon juice
  • 2 eggs
  • 2 cup bread crumbs
  • 3 tbsp rice flour
  • Oil for deep frying


Method


  1. finely chop the mint leaves, coriander leaves, ginger, garlic, green chilies.
  2. In a bowl put 300 g chicken mince and add the above copped ingredients, to that add salt, black pepper powder and light soya sauce.
  3. Next put red chili powder, garam masala powder and fresh lemon juice.
  4. Mix the all completely and cover it with  a bowl and let it sit in the refrigerator so that it becomes firm, so that we can portion them easily.
  5. Meanwhile beat two eggs and keep it aside, pour two cups of bread crumbs and 3 tbsp. of rice flour to it.
  6. After 30 minutes take the mixture out and now grease your palms with oil so that it does not stick.
  7. Portion then into 5 cm balls, press with your palms and then shape into 7 cm long batons. 
  8. Coat them into breadcrumbs and on a working table size them as per your desired shape.
  9. keep your right hand dry for mixing into the breadcrumbs and the left hand for dipping it into egg wash. Do not mix them together.
  10. Dip the cutlet slowly and coat it well, let the excess egg wash drip well and then put in the bread crumbs, do not forget all the sides. Coat it evenly.
  11. Remove any excess breadcrumbs by patting it gently with both hands.
  12. Keep the oil ready for deep frying, put the gas on medium and slowly dip them in.
  13. Fry until they are golden from both sides. Strain them on top of a kitchen napkin. The excess oil will drain out  and the chicken will rest for some time too.
  14. Serve while its still how with any mustard sauce, green chili and onions.



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