This recipe was a family affair! Scrumptious Chicken cutlets were made by my husband, daughter and me! The recipe is simple and looks like it has many steps but it all comes together easily with readily available ingredients. Get your family involved in making homemade chicken cutlets for your next gathering. It's perfect as an appetizer or as a side to rice and veggies. The video was taken by my son who now dabbles in media and my daughter helped me write this recipe! I love how many cooks in the kitchen can make something special to eat.
Ingredients:
2, 12 oz cans of chicken (I used Costco’s brand)
1 tsp salt or to taste
1 large potato, cubed (or 2 medium potatoes cubed)
2 tsp salt for boiling potatoes
½ tsp ground black pepper
1 tbsp garam masala
¼ tsp turmeric powder
1 tsp coriander powder
1 tbsp biryani masala
½ tsp cumin powder
1 medium onion
1 green chili
2-inch piece of ginger
3 cloves of garlic
1 sprig of curry leaves
1 tsp diced cilantro leaves
Juice of half a lemon, squeezed
3-4 tbsp olive oil
3 eggs lightly beaten
Plain bread crumbs enough to fill a shallow bowl
Canola oil or avocado oil for deep frying
Recipe:
· Put onions, garlic, green chili, ginger, and curry leaves all into the food processor and mince to a fine dice. Set this aside.
· Start peeling and cutting the potatoes into cubes, add them to a pot with boiling, salted water until cooked and tender. Drain the potatoes, mash them, and set aside.
· Drain the canned chicken, shred with a fork, and set aside.
· Sauté onion mixture, at medium heat, in the pan with oil until the onions are translucent and tender.
· Add the spices, sauté until the spices bloom, and combine with the onion mixture.
· Add the shredded chicken and combine, thoroughly, under medium-low heat.
· Add the mashed potatoes and combine, thoroughly, until the mixture is uniform. Sprinkle cilantro, add salt, black pepper, and combine with the chicken and mashed potatoes.
· Turn off the heat, sprinkle lemon juice, gently mix in, and set the mixture aside on the counter for assembly. Taste this mixture prior to frying to adjust seasonings. Let the mixture cool completely and gather breadcrumbs in a shallow dish, along with 3 beaten eggs in a separate shallow dish.
· Once the mixture is safe to handle, use an ice cream scoop to form the patties. Dip each patty into beaten egg, then dip into breadcrumbs, and then set it aside for frying.
· After all the patties are dipped into the egg and breadcrumbs, deep fry the patties until you see a nice, golden color.
· Drain each cutlet on a paper towel and serve warm. Enjoy!
Notes:
Left over cutlets can be refrigerated for up to 5 days, covered in an air-tight container. To reheat, microwave the desired amount or toast in a conventional oven on a wire rack and baking tray underneath. Follow the recipe, the video, or both for scrumptious cutlets!
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