Crispy Chicken Cutlet

Preparation Time :25 Min

Cook Time : 25 Min

Total Time : 50 Min

Chicken mince 1 cup Oil 2 tablespoon to shallow fry Garlic chopped 1 tablespoon Onion finely chopped 1 medium Ginger-garlic paste 1 tablespoon Red chilli powder ½ teaspoon Turmeric powder ¼ teaspoon Salt to taste Crushed black peppercorns to taste Fresh coriander leaves chopped 1 tablespoon Potatoes boiled and peeled 2 medium Bread crumbs dried 3 tablespoons for coating Egg 1

Heat oil in a non-stick pan. Add garlic and sauté for a minute. Add onion, mix and sauté till translucent. Add ginger-garlic paste, mix and sauté well. Add chili powder, turmeric powder, salt and crushed peppercorns and mix well. Add chicken mince, mix and cook till the chicken is fully done. Add coriander leaves and mix. Transfer in a bowl and cool. Grate in the potatoes and mix well. Add breadcrumbs and mix again.
Divide the mixture into equal portions and shape them into cutlets. Beat the egg with little salt in a bowl. Dip the cutlets in the beaten egg and coat with the breadcrumbs. Heat some oil in a non-stick pan. Place the cutlets in it and shallow-fry, turning sides, till golden and crisp from both sides. Serve hot with tomato ketchup.