Skip to main content

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.



Comments

Post a Comment

Popular posts from this blog

Shorshe Maach ( Bengali fish curry in mustard sauce )

 Shorshe Maach or Fish Mustard Curry is an authentic dish from West Bengal. The main ingredient used here is mustard, which has to be thoroughly cooked to get rid of its pungent aroma. Traditionally made with mustard paste grinded by a "sheel noda" where stone is used to grind mustard by the use of friction. A beautiful dish with very less ingredients and simple flavours. You can also use other fishes like Hilsa, Catla, the results would be the same. Try this recipe at home and serve with a hot bowl of steaming rice. Ingredients 750 g Rohu fish salt to taste 1 tsp turmeric powder 1 tbsp raw mustard oil 1/2 cup black mustard seeds 1 dry red chili 3 green chilies 4 tbsp raw mustard oil 1 tsp kalunji (nigella seeds) 1/2 tsp turmeric powder 4 cups hot water 4 slit green chilies Method Marinate the fish pieces in salt, turmeric powder and mustard oil, let it rest for 15 minutes. Soak the mustard seeds, dry red chili in water for 5 minutes. Then add them to a blender, also add gree...
Post a Comment
Read more

Yellow Fish Curry

  This fish curry is my mother's recipe, and it is quite different from the normal mustard fish or "shorshe maach". The use of Bori (dried lentil dumplings) is traditional and it gives a wonderful texture to the curry. The flavour of mustard enhances with time as it cooks along with the fish. We have used Rohu, you can also use Hilsa or Katla for this recipe. It is recommended that the fish cuts from a bigger fish is used, the flavours would be more enhancing, my mother cooks this recipe quite often and every time she cooks, the flavour, the texture remains amazing. Thank you so much mom for sharing this recipe. Share with your friends and family, leave a like if you enjoyed the video, have a wonderful day ! Ingredients 450 g Rohu salt to taste 1 tsp turmeric powder ( during marination ) 10 Dried Lentil Dumplings ( bodi/vadi) 2 tbsp Mustard seeds 1 tbsp poppy seeds 5 green chilies(2 for the paste + 3 slit for the curry) 2 medium onions 2 tomatoes 4 Tbsp Mustard Oil 1/2 ts...
Post a Comment
Read more

Bengali Chorchori

 Chachchari is a nutritious yet lip-smacking dish with wholesome nutrition of vegetables along with a subtle – spice taste. This dish is very familiar in the Eastern Region of India where it is consumed in the second phase of a meal with some hot steaming rice, hence acting as a cooling agent for the stomach (especially the potatoes and pointed gourd). The origin of this dish is quite unique as it is said that during the British Raj when child marriage was into existenxe, it was very common for the teenage girls to be window at a young age, later on they exile to Kaashi (now Varanasi). A strict diet was followed by them in order to hold their pangs of lust. The consumption of meat, onion and garlic was strictly prohibited by the widows. So, with the course of time and with the utilization of resources they created a new one-pot dish that was free from any of the prohibited ingredients but comprised of nutritious vegetables with a base of ginger and cumin. Nowdays this chorchori is ...
Post a Comment
Read more