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Kerala style Chicken Cutlets, a favourite snack of mine and it brings back many memories from my childhood whenever I have these Cutlets.

The texture of this cutlet and the embedded flavours make me crave for more. I cant stop at one or two, I will just keep on munching on them if a whole plate of these cutlets are in front me.

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You can use the same recipe for making any other meat cutlets too.

Lets checkout the detailed recipe below

RECIPE:

Preparation time: 20 mins

Cooking time: 45 mins

Yield: 12 nos

INGREDIENTS:

  • Chicken: 500 g boneless
  • Onion: 1 large finely chopped
  • Potatoes: 2 large boiled
  • Ginger garlic green chilli paste: 1tbsp
  • Curry leaves: few chopped
  • Turmeric powder: 1/2tsp +1/2tsp
  • Coriander powder: 1tsp
  • Kashmiri chilli powder: 1tsp
  • Chicken masala: 1tsp
  • Black pepper powder: 1tsp+1tsp
  • Fennel seeds: 1tsp crushed
  • Mint leaves: 1tbsp chopped
  • Coriander leaves: 1tbsp finely chopped
  • Bread crumbs: 1 cup
  • Eggs: 2
  • Oil: for frying
  • Coconut oil: 1tbsp

PREPARATION:

  • Boil or pressure cook chicken pieces with some salt, 1tsp pepper powder and 1/2tsp turmeric powder. If there is any water left after the chicken is cooked you can save that and use as stock later.
  • Pulse the chicken pieces coarsely or shred them with your hands. Set aside.
  • Heat a tbsp of coconut oil, add ginger garlic green chilli paste and curry leaves and saute till the raw smell goes.
  • Add onions and saute till it turns light brown.
  • Lower the flame and add the spice powders, mix well.
  • Now add boiled and mashed potatoes, add salt to taste and mix well.
  • Finally add mint leaves and coriander leaves and mix.
  • Transfer this to a bowl, mix in the chicken and combine them well. Let the mixture cool down.
  • Keep the things ready for frying the cutlets, heat oil in a pan, beat the eggs in a bowl and the breadcrumbs in another plate.
  • Make medium size oval shaped cutlets of the filling prepared, dip a cutlet first into the egg mix and then roll over the bread crumbs covering all surfaces and slowly drop into oil. Repeat the same and do not overcrowd the pan.
  • Cook on medium low flame first till both sides change color, then turn the flame to medium high and fry till its golden brown.
  • Drain and keep aside on a wired rack, do not place directly on a tissue as the crispiness wont stay for longer.
  • Enjoy with tomato ketchup or mint chutney!

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