One of my all time favorite appetizer or starters, is always a favorite of all non-veg lovers. A all time favorite appetizer of any Keralite! These chicken cutlets are made with cooked, minced chicken and potatoes. Garlic, ginger and other spices enhance the flavors making these cutlets delicious. If you want you can substitute chicken with any minced meat, vegetables, eggs and even paneer too. These cutlets are usually served with tomato ketchup or slightly tangy and crunchy onion salad. For making these delicious cutlet, I am sharing an authentic traditional recipe, with detailed step by step cooking pictures do follows.
These chicken cutlet can be served as yummy starter for any special parties or occasions. This recipe adapted from my mother, I still remember those good old days when the cutlets used to be ready to eat when me and my sister reach home in the evening from school. It was our favorite snack, so I learned the preparation during my teens itself. Cutlets, especially chicken cutlets are a must for almost every christian wedding in Kerala. Cutlets can be made ahead and preserved in freezer without frying for about a week and longer, can be fried when required.
Tips- I cooked the chicken in large saucepan with enough water to cook over medium heat, alternatively you can cooked the chicken in a pressure cooker also. If the chicken cutlets don’t hold their shape while frying, don’t worry, add a tablespoon of bread crumbs to the chicken mixture and mix well. This will solve the problem. You can make these cutlets using minced chicken or shredded chicken, here I have used minced chicken. It can be served along with evening tea or even as a side dish for lunch or dinner. You can also easily put in between two bread pieces or burger buns and make sandwich to make a lunch for the kids.
How to Make Chicken Cutlet Recipe- A Simple and Easy Cutlet Recipe
Cook potatoes until tender and drain out. Then remove the skin and wash well, then mash the potatoes, set aside. Chop onions, green chilies, curry leaves and coriander leaves. Crush ginger and garlic, set aside.
In a sauce pan add boneless chicken pieces, turmeric powder, pepper powder and salt. Add needed water and cook until water evaporates, chicken should turn tender and soft.
Place the cooked chicken in a food processor or blender and mince, set aside.
Heat oil in a wide pan, add onions and saute for 3 minutes or until onions are browned.
Add green chilies, ginger and garlic. Saute until raw smell goes on.
Add minced chicken and combine well.
Add mashed potatoes and saute until combined. Then add in coriander leaves and curry leaves, mix well.
Add garam masala powder and combine well. Check salt and adjust it. Off the flame and let it cool down.
Rub oil in your palm and make round balls, roll it into round, oval or other desired shapes. Beat egg well, then dip each cutlets in egg.
Then roll it with bread crumbs. Make ready all cutlets like this and set ready for frying.
Heat oil in a deep frying pan and deep fry the cutlets until brown. Do not over crowd, fry it in batches. It would take 2-3 minutes per batch. If one side done flip gently and fry the other side.
Drain out in a paper towel and serve hot along with onion salads and tomato ketchup.
Enjoy!! Happy cooking and Stay Healthy.