How To Make Chicken Cutlet Recipe
An Outlook On Chicken Cutlet Recipe
Chicken cutlet is a crispy flat balls made of chicken pieces with a crusty outer layer and a tender internal layer. Chicken Cutlet Recipe is made of a crispy outer layer which makes the cutlet a lot crispier and enjoyable by everyone.
Chicken Cutlet Recipe is one of the richest delicacy prevalent in South Asian countries especially India. This makes a wonderful starter or appetizer for parties or weddings. Mostly, boneless chicken are used to make cutlets or patties. Here, potato and bread are not used as binding agents as in other vegetarian cutlets. In Indian style, We use a lot of spices and herbs in the preparation method. Let us see the ingredients required for this popular snack Chicken Cutlet from the Indian cuisine.
Ingredients For Chicken Cutlet Recipe
How To Make Chicken Cutlet Recipe
To make chicken cutlet, Clean the chicken thoroughly using hot water.
Heat a pan ,pour some water and boil the chicken until it is cooked completely. After it cools down, blend it in a blender.
Put it in a broad vessel and add required salt, finely chopped onions, Red chilli powder, garam masala, ginger garlic paste turmeric powder, mint and coriander leaves to it and mix well.
Now add the besan flour, rice flour and corn flour little by little, And knead the mixture into a soft dough without adding a drop of water. The onions release a little moisture which is required to bind the patties to make chicken cutlet .
Let the mixture marinate for a few hours. After sometime, make small even sized patties out of the mixture and keep it in a plate.
Make a batter using maida flour with a little water with a little salt in it. Spread the bread crumbs in a flat plate and keep it aside.
Dip the patties one by one in the maida batter and toss it over the bread crumbs. Ensure that each patty is dipped well and fully covered by the bead crumbs on all sides. Allow the patties to set for 15-20 minutes so that the moisture of the patties get absorbed well by the bread crumbs.
Heat a frying pan and pour required quantity of cooking oil in it. Once the oil is heated, simmer the flame and put 3,4 patties one by one into the pan.
Now set the flame into medium mode and let it cook for 2,3 minutes. When one side of the patty is cooked, flip the patties to the other side.
After 2 minutes, see to it that this side is also cooked well. When you get a golden brown colour on both the sides, and when a nice aroma comes out of the pan, You can ensure that the cutlet is fully cooked.
Simmer the flame, and take out the patties one by one.
Take a big plate and spread a big tissue paper over it to absorb the excess oil. Arrange the patties in the way you like, and put tomato ketch up on the side and keep a slice of lemon.
Serve it hot with a nice tea i,e, masala chai. Nothing matches the bliss of having this chicken cutlet as an evening snack on a rainy day.
Ingredients
Directions
To make chicken cutlet, Clean the chicken thoroughly using hot water.
Heat a pan ,pour some water and boil the chicken until it is cooked completely. After it cools down, blend it in a blender.
Put it in a broad vessel and add required salt, finely chopped onions, Red chilli powder, garam masala, ginger garlic paste turmeric powder, mint and coriander leaves to it and mix well.
Now add the besan flour, rice flour and corn flour little by little, And knead the mixture into a soft dough without adding a drop of water. The onions release a little moisture which is required to bind the patties to make chicken cutlet .
Let the mixture marinate for a few hours. After sometime, make small even sized patties out of the mixture and keep it in a plate.
Make a batter using maida flour with a little water with a little salt in it. Spread the bread crumbs in a flat plate and keep it aside.
Dip the patties one by one in the maida batter and toss it over the bread crumbs. Ensure that each patty is dipped well and fully covered by the bead crumbs on all sides. Allow the patties to set for 15-20 minutes so that the moisture of the patties get absorbed well by the bread crumbs.
Heat a frying pan and pour required quantity of cooking oil in it. Once the oil is heated, simmer the flame and put 3,4 patties one by one into the pan.
Now set the flame into medium mode and let it cook for 2,3 minutes. When one side of the patty is cooked, flip the patties to the other side.
After 2 minutes, see to it that this side is also cooked well. When you get a golden brown colour on both the sides, and when a nice aroma comes out of the pan, You can ensure that the cutlet is fully cooked.
Simmer the flame, and take out the patties one by one.
Take a big plate and spread a big tissue paper over it to absorb the excess oil. Arrange the patties in the way you like, and put tomato ketch up on the side and keep a slice of lemon.
Serve it hot with a nice tea i,e, masala chai. Nothing matches the bliss of having this chicken cutlet as an evening snack on a rainy day.
