Chicken Cutlets
Indulge in the delectable flavors of Bengali-style chicken cutlets, where minced chicken, potatoes, and aromatic spices come together to create crispy, golden-brown delights. Perfect as a snack or appetizer, these cutlets are a crowd-pleaser sure to satisfy your cravings for authentic Bengali cuisine.
Ingredients
- 500 Grams minced chicken
- 2 medium-sized potatoes, boiled and mashed
- 1 Large onion, finely chopped
- 3 green chilies, finely chopped (adjust to taste)
- 2-3 cloves garlic, minced
- 1-inch piece of ginger, minced
- 1 teaspoon garam masala powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped
- Fresh mint leaves, chopped
- Bread crumbs
- 3 Eggs
Instructions
- In a mixing bowl, combine the minced chicken, mashed potatoes, chopped onions, green chilies, minced garlic, minced ginger, garam masala powder, coriander powder, cumin powder, turmeric powder, salt, and chopped coriander leaves. Mix everything well to form a uniform mixture.
- Take small portions of the mixture and shape like a Dimond
- Directly coating the cutlets with bread crumbs, dip each cutlet into the beaten egg mixture, ensuring it's coated evenly.
- After coating with egg, roll the cutlets in bread crumbs until they are fully coated.
- Heat oil in a frying pan over medium heat.
- Once the oil is hot, carefully place the egg-coated cutlets in the pan. Fry them until they turn golden brown and crispy on both sides.
- Once fried, remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
- Serve the Bengali-style chicken cutlets hot with your favorite dipping sauce or chutney.
- The egg coating adds a delicious crispy texture to the chicken cutlets and helps the bread crumbs adhere better. Enjoy your tasty chicken cutlets with this extra layer of flavor!