Tuesday, July 16, 2013
Yeeessss..... only one cutlet....
It's been a week since Ramadan started and I haven't been able to take any pics of the food I make. I always cook just before Iftaar and there wouldn't be any time for pics. And later there won't be any left overs to show how it was either.
But yesterday, I managed to save one cutlet! :P
Here's the recipe for about 20+ cutlets:
- 1/2 kg Boneless chicken cut into small pieces
- 2 Potatoes (Pressure cooked.. then mashed)
- 1 Big onion sliced into fine cubes
- 4-5 cloves of garlic sliced finely
- ginger (half or just a little more than half the amount of garlic u take)
- 2 green chillies sliced finely
- pepper powder - 1 tsp (add more if u want)
- salt to taste
- chopped coriander leaves 1/4th of a cup
- 1 egg
- Bread crumbs
- Oil for frying
If ur potatoes are big add only 1. It's better to have more chicken than potatoes...
Heat oil in a big frying pan. Sautee onion till it becomes soft. Add ginger, garlic and green chillies. Cook for a minute or 2 then add in the chicken pieces, salt and pepper. Cook the chicken well. As it's boneless and small they'd cook fast. If there are big pieces of chicken do try to break them down. When u feel the chicken is cooked switch off stove. Add in the potatoes and coriander leaves. Mix everything well. Add salt or pepper if needed.
(Do be careful with the salt. If salt is less in the cutlet u could always serve it with a nice chilli or ketchup sauce. No one would notice the salt....but an excess of salt in cutlet? What can be done for that? Any ideas?)
Beat the egg in a bowl.
Now, after u've let the mixture cool down a little, make small cutlets in whatever shape u want. Dip the cutlet in the egg, then coat it with bread crumbs. Do that for the rest of the cutlets.
When you are done with all, fry in oil till they turn golden brown. Fry only as much as u need. You could freeze the rest for cooking later.
You could make cutlets with leftover chicken too. The number of cutlets will depend on the size of your cutlet...