Chicken Kabiraji

1. 1

   Step 1

   • a.Prepare and marinate the chicken: Place the chicken fillets between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch. In a bowl, mix the chicken with ginger paste, garlic paste, lemon juice, 0.75 tsp salt, and 0.5 tsp black pepper. Mix well to coat the chicken evenly. Cover and let it marinate for at least 30 minutes in the refrigerator.
2. 2

   Step 2

   • a.Set up the coating station: On three separate plates, place the all-purpose flour, 1 beaten egg, and the breadcrumbs. Season the flour and breadcrumbs with a pinch of salt and pepper if desired.
3. 3

   Step 3

   • a.Coat the chicken fillets: Take a marinated chicken fillet and dredge it in the flour, shaking off any excess. Dip it into the beaten egg, ensuring it's fully coated. Finally, press it firmly into the breadcrumbs on both sides for a thick, even coating.
4. 4

   Fry the chicken cutlets: Heat about 1 cup of oil in a wide pan over medium heat

   • a.Carefully place 2 coated cutlets in the hot oil. Do not overcrowd the pan. Fry for 4-5 minutes per side, until golden brown, crispy, and cooked through. The internal temperature should reach 165°F (74°C). Remove the cutlets and drain them on a wire rack or paper towels. Repeat with the remaining cutlets.
5. 5

   Step 5

   • a.Prepare the egg net mixture: In a bowl, whisk the remaining 2 eggs with cornflour, 0.5 tsp salt, and 0.5 tsp black pepper. Beat vigorously until the mixture is light, frothy, and bubbly. This is key for a lacy net.
6. 6

   Step 6

   • a.Create the Kabiraji coverage and serve: In the same pan, ensure there's about 1/2 inch of hot oil. If needed, add more from the remaining oil. Once the oil is hot, take a spoonful of the frothy egg mixture and drizzle it into the oil from a height, moving your hand in a circular motion to create a net. Quickly place one fried cutlet in the center of the egg net. Use two spatulas to fold the edges of the net over the cutlet, wrapping it completely. Immediately lift the wrapped cutlet from the oil and drain. Repeat for all cutlets. Serve hot with sliced onions, cucumber, and kasundi (Bengali mustard sauce).

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