Chicken cutlet

Good

% Daily Values based on a 2,000 calorie diet

Step 1

First boil the chicken adding little salt in a pan or in a pressure cooker( 1 /2 whistle) Boil the potato. Mince the boiled chicken coarsely adding black pepper powder. Heat the pan , put oil into it. Add finely chopped onion, garlic, ginger and green chillies. Saute the above ingredients for 2 to 3 mins unil the raw smell disappears. Add minced chicken, curry leaves, turmeric powder, kashmirilal Mirch, chicken masala, jeera powder and mix it well. Put of the flame and add smashed boiled potatoes, and garam masala. Mix nicely if required more salt add n then add chopped coriander powder. Let it cool the mixture. Beat the eggs add little pepper powder (optional) Grind Cornflakes coarsely. Keep it aside for coating. Make one by one round shape or cutlet shape of the chicken potato mixture. Dip the cutlets in the egg mixture n then coat with Cornflakes. After making all cutlets keep it in fridge minimum 1 to 2 hrs in an open container or plate before frying. Important thing to remember don't stack the cutlets on top of each other or they stick together. Now u can prepare in oil fry or air frier or simple tava fry. Our tasty delicious chicken cutlets ready to serve. It can have as evening snacks or chapati Roll or with rice. We can make this base and store it in freezer only one thing need to remember add less salt so that smashed potatoes do not turn soggy if it is stored for a few days.