Chicken Cutlet with Suji Toast

Instructions

1. 1

   Boil Chicken and Potatoes

   • In a medium pot, combine the chicken pieces, whole potatoes, and 4 cups of water.
   • Add 1/4 teaspoon of salt and 1/4 teaspoon of turmeric powder to the water.
   • Bring to a boil over medium-high heat. Cook for 15-20 minutes, or until the chicken is fully cooked and the potatoes are easily pierced with a fork.
   • Drain the water thoroughly using a colander. Allow the chicken and potatoes to cool for at least 15 minutes until they are comfortable to handle.
2. 2

   Prepare the Cutlet Mixture

   • Once cooled, use your hands or two forks to shred the chicken into fine pieces.
   • Peel the boiled potatoes and mash them in a large mixing bowl until completely smooth with no lumps.
   • To the mashed potatoes, add the shredded chicken, finely chopped onion, ginger-garlic paste, and green chillies.
   • Add the red chilli powder, garam masala, chopped coriander leaves, and the remaining 3/4 teaspoon of salt. Mix everything together until well combined.
3. 3

   Shape and Coat the Cutlets

   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball.
   • Gently flatten each ball into a round or oval patty, about 1/2-inch thick.
   • Place the beaten egg and breadcrumbs in two separate shallow dishes.
   • Dip each patty first into the beaten egg, letting any excess drip off, then coat it evenly in the breadcrumbs. Press gently to ensure the crumbs adhere well.
   • Place the coated cutlets on a plate. For best results, refrigerate them for 20-30 minutes to help them firm up.
4. 4

   Shallow Fry the Cutlets

   • Heat the oil in a wide, non-stick skillet or pan over medium heat. The oil is ready when it shimmers slightly.
   • Carefully place 3-4 cutlets in the pan, ensuring not to overcrowd it.
   • Fry for 3-5 minutes on each side, until they are a deep golden brown and crispy.
   • Use a spatula to remove the cutlets and place them on a plate lined with paper towels to absorb any excess oil.
   • Repeat with the remaining cutlets, adding more oil if needed.
5. 5

   Serve

   • Serve the chicken cutlets hot with your favorite accompaniments like tomato ketchup, mint-coriander chutney, or a simple onion salad.