My first choice in cutlets is braised cutlet. While growing up I used to regularly visit Ashoka Restaurant in Behala, Kolkata for their sumptuous cutlets. On Thursdays in Kolkata we have “no meat day” which weirdly boils down to restaurants not selling mutton. Chicken and fish is apparently not meat. On those days my fall back option was chicken cutlet. I present here my second choice, hope it might become someone’s first :)
- 1lb. minced chicken
- 1 large potato boiled and grated
- 1 large onion minced
- 2” ginger minced
- 8-10 fat cloves of garlic minced
- 2 green chilies finely chopped
- 2 tbsp. finely chopped cilantro
- 1 tsp. black pepper powder
- 1 lime juice
- 2 eggs
- 2 cups bread crumbs
- Oil for deep frying
In a large mixing bowl take minced chicken and add chopped onion, ginger, garlic, green chilies to it. Sprinkle salt and add lime juice. Mix well and let it rest for at least an hour.
Now add cilantro and black pepper powder. You will notice that after an hour of marination the mixture has released some water. To help in the binding this is the time to add grated boiled potato to it. Mix it once again.
In a bowl take two eggs and add half teaspoon salt to it. Beat it well to make the egg wash. In a flat tray take enough quantity of bread crumbs and spread it to cover each cutlet.
Take a handful of chicken mixture and give them a shape of rectangle by pressing it gently in between your palms. Now dip each of them in the egg mixture and roll them on the breadcrumb. Arrange them on a tray and keep it refrigerated for at least half an hour.
Take out half an hour before you want to fry them. Heat enough oil in a wok. Gently slide each cutlet in medium hot oil and fry them till they turn brown and crispy. Take it out with a slotted spoon and drain on a paper towel. Serve hot with some onion rings and mustard sauce.