Cutlet is one of the most popular snacks in Kerala. You’ll find many varieties of cutlets in almost every bakery in Kerala. Among those, probably Chicken Cutlets are the most sold ones. Here’s the recipe to make Kerala Style Chicken Cutlet. You can serve this as a snack or appetizer along with Onion Salad or Ketchup.
WATCH VIDEO RECIPE
- Boneless Chicken – 1/2 kilo
- Potato – 1 big-sized or 250 gms
- Ginger – 1 teaspoon, finely chopped
- Garlic – 1 teaspoon, finely chopped
- Green Chillies – 2 numbers, finely chopped
- Onion – 1 medium-sized, finely chopped
- Curry leaves – 1 sprig
- Turmeric Powder – 1/4 teaspoon
- Chilli Powder – 1 teaspoon
- Coriander Powder – 2 teaspoons
- Garam Masala – 1 teaspoon
- Pepper Powder – 1 teaspoon
- Water – 2 tablespoons + 1/2 cup
- Coconut Oil – 3 tablespoons + For deep frying.
- Breadcrumbs – 2 cups (You can also use powdered rusk. I used powdered rusk in the recipe video.)
- Egg – 4 numbers
- Salt – As required
Step 1 – Make Cutlet Mixture
- Pressure cook chicken by adding 1/2 teaspoon pepper powder, 2 tablespoons of water and salt. The chicken will be cooked in 3 to 4 whistles. You can open the cooker when the pressure is settled.
- Mince the cooked chicken in mixer grinder. You may also shred them by hands. Keep the minced chicken aside.
- Cut one big potato into 4 or 5 large pieces. Pressure cook it by adding 1/2 teaspoon salt and 1/2 cup water. The potato will be cooked after 3 to 4 whistles. Once the pressure is settled, peel them and mash them well. Keep it aside.
- In a kadai, heat 3 tablespoons of coconut oil.
- When the oil is hot enough, add ginger, garlic, green chillies, onion and some salt. Saute well.
- Add turmeric powder, chilli powder, coriander powder, garam masala and mix well.
- Add cooked and minced chicken. Mix well.
- Add mashed potatoes and mix well.
- Check salt at this point and add more if needed.
- Finally, add 1/2 teaspoon pepper powder and mix well. If you want it more spicy, add more pepper powder. The cutlet mixture is ready!
Step 2 – Shape and coat the Cutlets
- Beat two eggs in a bowl and keep it ready. You can add more eggs as the egg mixture gets finished.
- Take a large lemon-sized cutlet mixture and shape it into desired shape.
- Dip the cutlet in beaten egg, letting excess drip off.
- Coat it with breadcrumbs.
- Dip the cutlet in egg mixture again.
- Coat it with breadcrumbs again.
- Make sure to shape the cutlets while coating.
- Now, the cutlets are ready to get fried.
Step 3 – Fry the Cutlets
- In a deep kadai, heat some oil enough for deep frying. You may use coconut oil or any other vegetable oil. You may also shallow fry the cutlets.
- When the oil is hot enough, fry the cutlets till deep brown in a medium flame. Make sure to flip the cutlets often, else it may get burned.
- Drain the fried cutlets in tissue paper.
- Serve with Onion Salad or Ketchup. Enjoy!
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