Chicken Cutlet

Ingredients

• 250 grams Chicken, boneless (Cut into small pieces)
• 250 grams Potato (Cut into halves)
• 5 count Garlic cloves
• 1 inch Ginger (Chopped)
• 4 count Green chillies (Chopped)
• 1 count Red onions (Finely chopped)
• 2 sprigs Curry leaves
• 1.5 teaspoons Black crushed pepper
• 2 teaspoons Mutton masala
• 1 count Egg whites (Beaten)
• 0.5 cup Breadcrumbs
• 2 cups Cooking oil (For shallow frying)
• 0.25 teaspoon Turmeric
• 1 to taste Salt
• 0.25 cup Water (For cooking chicken and potatoes)

Instructions

1. 1Cut the chicken into small pieces, wash thoroughly, and drain. In a pressure cooker, combine the chicken with turmeric powder, salt, black crushed pepper, and 1/4 cup of water. Cook for one whistle on medium flame. Once done, drain and set aside to cool.
2. 2Thoroughly wash the potatoes and cut them in half. In a pressure cooker, cook the potatoes with salt and water for one whistle. Once cooked, drain and allow to cool. Peel and mash the potatoes by hand, then set aside.
3. 3Finely chop the cooked chicken and set aside. Heat 1 tablespoon of oil in a kadai. Add finely chopped onion, curry leaves, chopped ginger, garlic, and green chillies with a pinch of salt. Sauté until the onion becomes soft.
4. 4Add the minced chicken to the kadai along with mutton masala and black crushed pepper. Sauté well and cook for 5 minutes on low flame, stirring continuously. Finally, add the mashed potatoes and mix thoroughly. Cook on low flame until all the water evaporates. Remove from heat and allow the mixture to cool.
5. 5Once the mixture has cooled, shape it into medium-sized balls by hand. Flatten each ball into a cylindrical shape. Dip each cutlet in the beaten egg white, then roll in breadcrumbs to coat evenly.
6. 6Heat cooking oil in a pan over medium flame. Shallow fry the cutlets until they turn golden brown on all sides. Transfer to a serving plate and serve hot with tomato ketchup.