Friday, 1 February 2013

Baked Chicken cutlet

Makes 10

Cutlets have always been my favorite from childhood.Be it vegetables,fish or meat cutlets, their unique taste has always flattered my taste buds I've tasted cutlets everywhere but the first thing that comes to my mind is of the cutlets served in the day trains or chair cars in Tamil Nadu.The wonderful taste of hot cutlets with tomato ketchup and the gentle rocking of the train is a very cherished memory.This is a healthier version,frying it will definitely enhance the taste !

Chicken ( boneless) - 250 g
Potato - 2 big
Green Chilies - 2 ( minced finely)
Ginger - small piece (minced finely)
Garlic - 2 small pods (minced finely)
Onion - 1 medium (chopped finely)
Egg - White portion of  1 egg
Coriander leaves - 2 tbsp ( chopped finely)
Turmeric powder - 1/4 tsp
Pepper powder - 1/2 tsp
Garam masaala powder - 1/4 tsp
Oil - 2 tsp

-Boil the potatoes until they are just cooked. About 5 mins in a pressure cooker in low heat,after the first whistle.Grate them.
-Boil the Chicken in a pressure cooker with 1/2 a cup of water,salt and the turmeric powder.About 3 mins.Drain the chicken pieces, the leftover stock can be added to any gravy.Blend the pieces in a blender to a smooth paste without adding water.
-In a pan add the oil and when it's hot add the ginger,garlic,coriander leaves and green chilies.Saute for 2 mins and add the onion with a little salt and saute until it's translucent.
-In a separate bowl, mix the fried onions,grated potatoes and ground chicken.Add salt and pepper powder.
Make them into small patties.
-In a bowl whisk the egg white with a fork for a few minutes.Dip the patties in the egg whites and roll them on breadcrumbs until they are fully coated with the breadcrumbs.
-Preheat an oven to 175°C and bake for 25-30 mins.

**For the breadcrumbs,heat an oven to 175°C, keep a few white bread slices on the grill for about 7 -10 mins,grind them.

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