Crispy Chicken Cutlets | How To Make Chicken Cutlet Recipe | Chicken Cutlets Recipe

Crispy Chicken Cutlets- This all-time super hit recipe is made by mixing typical Desi Masalas along with Bread crumbs, Maida, and Cornflour into ground Chicken meat. This mixture is shaped into discs, dusted with Cornflour and fried into crispy brown Cutlets.

Whenever a quick fix party dish is needed, this Cutlet recipe is worth trying out. Yes, you may call it ready to eat Cutlets!!

If you make these chicken cutlets once and keep them in the freezer, you can take them out and fry them anytime. It means ready to eat cutlet.

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Tips

Chicken:

  1. Take Boneless Chicken and grind it into a rough textured mince. Take care not to make the mince too fine and pasty.

Potato:

  1. Grated, soft-boiled Potatoes are good as a binding agent. It helps to shape the Cutlets well.

  2. It is a good idea to mix some other vegetables like Carrots, Beans, Peas etc., grated or mashed finely. But keep the quantity limited so as not to overpower the taste of the Chicken.

Bread crumbs:

  1. Bread Crumbs are available on-line, or any good supermarket. Addition of Bread Crumbs gives a crispiness to the Cutlets and enhances the taste.

Egg Coating:

  1. If a lightly beaten egg is mixed with Maida and Cornflour and this mixture is used to coat the Cutlets, it will help to hold the final coating on the cutlets when they are rolled in the Bread Crumbs. Otherwise the coating may come off as soon as the Cutlets are dropped into the Oil.

Method of Frying:

  1. Chicken Cutlet should be shallow fried on medium flame. The Cutlets will be crispy, and a rich colour and texture is assured.

  2. When Cutlets are lowered in the Oil, leave them undisturbed on the pan for a couple of minutes until the coating is cooked and browned. At this point the Cutlet may be flipped to fry on the other side.

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Crispy Chicken Cutlets | How To Make Chicken Cutlet Recipe | Chicken Cutlets Recipe

| nonvegetarian
  • Prep Time 20 mins
  • Cook Time 20 mins
  • Total Time 40 mins
  • Servings 4
ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

  • 200 gms Boneless Chicken | బోన్లెస్ చికెన్
  • 2 tbsp Oil | నూనె
  • 1 tbsp Garlic (Finely chopped) | వెల్లులి తరుగు
  • 1 tbsp Green Chillies | పచ్చిమిర్చి (finely chopped or ground to a paste | సన్నని తరుగు లేదా పేస్ట్)
  • 3 tbsp Onion (Chopped) | ఉల్లిపాయ తరుగు
  • ¼ tsp Pepper Powder | మిరియాల పొడి
  • ½ tsp Red Chilli Powder | కారం
  • Salt (To taste) | ఉప్పు (రుచికి సరిపడా)
  • ⅛ tsp Turmeric | పసుపు
  • ¼ tsp Garam Masala | గరం మసాలా
  • ¾ cup Potatoes (Boiled & Grated) | ఉడికించిన ఆలూ తురుము
  • Coriander leaves Chopped (A little) | కొత్తిమీర తరుగు (కొద్దిగా)
  • 1 tbsp Cornflour | కార్న్ ఫ్లోర్
  • 1.5 tbsp Maida | మైదా
  • ½ cup Bread Crumbs | బ్రెడ్ పొడి
  • For coating the Cutlets: | కట్లెట్స్ పైన కోటింగ్ కోసం:
  • 2 tbsp Maida | మైదా
  • 2 tbsp Cornflour | కార్న్ ఫ్లోర్
  • 3 tbsp Beaten egg | గిలకొట్టిన గుడ్డు
  • Salt (To taste) | ఉప్పు (చిటికెడు)
  • 3-4 spoonfuls Water | నీరు
  • 1 cup Bread crumbs | బ్రెడ్ క్రంబ్స్
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Instructions

  1. Grind the boneless Chicken in a mixie to a coarse consistency.
  2. Heat the oil in a vessel and fry Garlic, Green Chillies, chopped Onions one by one .
  3. Add the Chicken mince to the fried onions along with Pepper powder. Fry on a high flame taking care that the mince does not get lumpy.
  4. While the Chicken mince is frying, add Turmeric, Chilli Powder, Garam Masala and fry till all moisture has evaporated.
  5. Take the cooked chicken mince onto a plate and let it cool down. Then add Cornflour, Maida, and Bread Crumbs and mix well, squeezing the mince well to take out any extra moisture and freeing up any lumps.
  6. Shape the Mince into discs of average size. If the Cutlets seem to be breaking, tap a little water into the mixture.
  7. In another shallow dish, prepare the coating with Cornflour, Maida, beaten Egg and Salt. The coating mixture should be of a flowing consistency. See that there are no lumps.
  8. Dip the shaped discs into the coating mixture. Then roll them in Bread Crumbs one by one.
  9. Lower the Cutlets into hot oil in a pan and fry until golden brown. (Look at the ‘Tips’ for the right Frying method). Serve hot with Tomato Sauce.

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