Chicken Cutlet, Bengali Style

Chicken Cutlets. Minced chicken. Marinated lovingly in onion, ginger and garlic. The fresh burst of citrus. The heat of peppercorn and chillies. Shaped into cutlets. Crusted with breadcrumbs. Fried to a sinful golden.
Bliss !!!Save

Bengali style Chicken cutlet

Chicken Cutlets. Minced chicken. Marinated lovingly in onion, ginger and garlic. The fresh burst of citrus. The heat of peppercorn and chillies. Shaped into cutlets. Crusted with breadcrumbs. Fried to a sinful golden. Bliss !!!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Appetizer, Snacks

Cuisine Bengali

Ingredients

  

• 400 g minced chicken
• 2 slices bread edges trimmed and torn to small pieces
• 2 onion finely chopped
• 1 tbsp onion juice
• 2 tsp ginger juice
• 4 cloves garlic finely chopped
• 4-5 green chili finely chopped
• 1/4 cup coriander leaves finely chopped
• 2 tsp lemon juice
• 1 tbsp black pepper powder freshly ground
• 1/2 tsp garam masala powder
• salt to taste
• 2 eggs whipped
• 2 tbsp plain flour
• breadcrums for coating
• oil for frying

Instructions

 

• Heat 1 tbsp oil in a pan, fry the chopped onions and garlic till light brown. Keep aside.
• Marinate the minced chicken with lemon juice, black pepper and a little salt, keep aside for 15 odd minutes.
• Add the onion juice, ginger juice, chopped green chilies, coriander leaves and fried onion and garlic. Mix well, keep aside for at least 2-3 hours.
• Add the pieces of bread, give it a hearty mix.
• Adjust seasonings.
• Take the plain flour in a flat dish and the bread crumbs in another. Keep the whipped eggs in a wide-mouthed bowl.
• Take a generous spoonful of the minced chicken, using your hands, carefully shape it like a cutlet.
• Roll the cutlet in the plain flour, dip in the egg wash and finally roll in the breadcrumbs, ensuring the cutlet is coated evenly on all sides.
• Press the crumbed fillet gently, shake off any extra crumbs.
• Repeat for the remaining minced chicken.
• Heat the oil in a deep frying pan, fry the cutlets one by one till they are a gorgeous golden. Keep aside on a kitchen towel.
• Serve hot with kasundi, lemon wedges and onion slices.
• Serve hot with kasundi or your favorite dips.

Notes

 

 

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