Chicken Mince Cutlet

There are umpteen variations of Chicken Mince Cutlet. You can have them moderately spicy, very spicy or with just a light touch of aromatic spices and herbs. Ultimately, it is all up to one’s personal taste and preference. Besides, you are free to deep fry, pan fry or grill it!

The joy of experiencing and relishing a good chicken mince cutlet is the perfect balance of spices to pep up and retain the flavor of chicken. When one thinks of biting into a Chicken Mince Cutlet, you already imagine a succulent and moist texture on the inside but above all the uniformly golden and crisp exterior which can be achieved only with deep frying!!!

I feel it is fine to enjoy a deep fried cutlet sometimes and forget about the calories. I think you can be a little liberal and not feel guilty to eat a deep fried one once in a while, if it is fried at home where we take care to use fresh good quality oil and maintain the temperature of the oil so that you do not end up with cutlets which are soggy and dripping with oil.

I made these awesome Chicken Mince Cutlets in the shape of hearts for Valentine’s Day but did not post them then but it is never too late to share with you. So here is a recipe which we relish each time and you could give it a try as well. Enjoy it as a snack, in a burger or in a sandwich or as a starter with your drinks! These are great for breakfast, lunch, dinner, as a mid morning snack or when you are very hungry. They are awesome as a picnic lunch or wonderful to eat while on a long journey…

Chill & fry within 24 hours or freeze and use when you have unexpected guests or entertaining over a weekend. Just dig into these fresh and homemade Chicken Mince Cutlets… 😀

Ingredients:

• 500 gms. raw or boiled Chicken Mince
• 1 med. boiled Potato (mashed)
• 3 tbsps. Bread Crumbs or a day old 2 bread slices without edges
• 1 med. Onion (peeled & finely minced)
• 3 sprigs Spring Onion (finely minced)
• 1 tsp. fresh Garlic paste
• ½ tsp. fresh Ginger paste
• ½ tsp. Turmeric pwd.
• 3 fresh Green Chillies (grind to paste) or to taste
• ½ tsp. Garam Masala pwd. or to taste
• 3 tbsps. fresh Coriander (finely chopped)
• 1 Egg (lightly beaten)
• Salt & Pepper to taste
• Few tablespoons cooking oil or water

Procedure:
Combine all the above mentioned ingredients in a food processor or masala grinder. You can pulse for a few seconds in two batches depending on the capacity of your grinder. Pulse until just blended. Do not make a paste. Transfer to a bowl and chill covered for about 15 mins.

For Dipping & Rolling:

• Sufficient Bread Crumbs & Corn Flour for rolling
• Vegetable Oil for deep frying
• 2 Eggs (lightly beaten & mixed with a tablespoon of water) for dipping

The final make-up for your delicious Chicken Cutlets: Roll…Dip…Roll…& Fry!!

Dip your palms & fingers in cooking oil or water to moisten.

Take small portions of the chicken mince depending on the thickness and shape of the cutlet you desire. I used a heart shape cookie cutter.

Place all the cutlets on a floured tray.

Chill the prepared chicken cutlets for about 20-25 mins. to firm up.

For dipping and rolling the cutlets, you need to follow a production line in the following order …first gently roll each cutlet in dry corn flour; shake off the excess … then dip in the egg mixture to give a thin coating so again shake off the excess… finally roll in bread crumbs to coat evenly.

Chill the cutlets for another 15 mins. before deep frying.

Deep fry the cutlets in small batches in hot oil in a sufficiently deep and broad wok/kadhai on medium heat until uniformly golden brown and crisp.

Drain excess oil completely with a slotted spoon and transfer on to a tray lined with absorbent tissue.

Serve hot with your favorite dip, sauce, ketchup or chutney.

---