Kerala Chicken Cutlets
Cutlet is one of the very few dishes that is common in almost all cuisines. Even if the name of the dish isn’t the same in different cuisines, the ingredients and cooking process would be the same. The main ingredients being mashed potatoes and meat.
Kerala is know for it’s Black Gold or Black Pepper. Traders from all over the world used to and still comes to Kerala for the same. And by default we add pepper in most of our preparations. One of the main differentiating factor that I found between the Kerala chicken cutlet and other chicken cutlets is also the same,black pepper. The taste of pepper in the Kerala cutlet is more pronounced,therefore imparting a different flavour. Every household in Kerala prepares these mini treats for occasions and otherwise too. A staple for the afternoon tea.
You can watch how I made the cutlets by clicking on the video below.
Kerala Chicken Cutlet
Equipment
- Frying pan
Ingredients
Cutlet Patties
- 2 nos Boneless chicken breast
- 2 nos Potato
- 2 tsp Pepper
- 1 tsp Garam masala
- ½ tsp Red chilli powder
- 1 no Onion chopped
- 1 inch Ginger chopped
- 2 nos Green chilli chopped
- 1 sprig Curry leaves
Cutlet Coating
- 2 nos Eggs
- 1 cup Bread crumbs
Instructions
Cutlet Patties
- Cook the chicken breasts with 1 tsp pepper powder and 1 tsp salt. Once cooked ,shred them well.
- Cook and mash the potatoes. The potatoes must not be mashed into a smooth paste.
- Heat some oil in a pan and saute the onion, ginger and green chillies till they are soft. Transfer them to a mixing bowl.
- Add the shredded chicken,mashed potatoes, pepper powder, garam masala powder and the curry leaves to the bowl. Mix them well ,till they can hold shape.
- Shape the mix into patties.
Cutlet Coating
- Heat oil for deep frying in a kadai or a pan.
- Whisk the eggs together.
- Dip the patties in the egg ,roll them in the breadcrumbs and fry it.
- Fry them in medium flame till they are golden brown.
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