Chicken Cutlets

Chicken Cutlets
Overview

Prep: 15 Minutes
Cook: 10 Minutes, plus 20 minutes boiling potatoes and chicken
Serves: 4
Makes about 12-15 cutlets

Ingredients:

500g boneless and skinless chicken pieces, cooked and shredded (see below)
1/4 tsp turmeric
1-2 fluffy potatoes, such as King Edward or Maris Piper (approximately 250g in weight)
3 tbsp sunflower or groundnut oil
1 onion, finely chopped
a few fresh curry leaves, shredded (optional)
1 or 2 green chillies, finely chopped
1 tbsp peeled and grated root ginger
3-4 garlic cloves, minced or finely chopped
1/4 tsp chilli powder
1 tsp ground coriander
1 tbsp curry powder (any brand will do – supermarket bought)
1/4 tsp salt (optional)
1 tsp lemon juice
6 tbsp breadcrumbs
1 egg, beaten

Method:

Boil the potatoes in water till tender. Mash them and set aside.
Heat a pan on a medium heat and add 2 tbsp of the oil. Tip in the onion and fry for 5-7 minutes till lightly browned. Add the curry leaves, if using and allow them to fry for a minute. Tip in the green chillies, ginger and garlic. Add the chilli powder, ground coriander and curry powder and sauté for 2 minutes. Add the shredded chicken along with the salt, if using, and mix everything well. Sauté for around 5-7 minutes and then add the lemon juice. Set aside and allow the mixture to cool.

Add the mashed potatoes to the seasoned chicken and mix until well combined.
Wet your hands slightly and make lemon sized balls using your palms. Flatten them slightly.

Place the beaten egg in a bowl and put the breadcrumbs on a plate. Take one cutlet at a time and first dip it in the egg and then roll it in the breadcrumbs until it’s fully coated. Repeat the process with the remaining cutlets. Heat a non-stick frying pan and add the remaining 1 tbsp of the oil. Place the cutlets carefully in the pan and fry each side on medium heat for 3-4 minutes until golden brown.

Drain them on kitchen paper. Serve hot with tomato ketchup or a red onion salad. The cutlets can be stored in an airtight container for 3 days and then heated in an oven for 10 minutes at 140C.

How to make shredded chicken

Shredded chicken is an even healthier way of eating chicken. It is also used in various international dishes such as tacos and barbecue chicken and also makes a great sandwich filler. The method below is for chicken breasts.

Place the chicken in a saucepan and cover it with cold water. You can add a few herbs or spices such as a bay leaf, 3 to 4 black peppercorns or tarragon for a little flavour. I’ve added a quarter teaspoon of turmeric to the mix. Cover the saucepan and bring the water to a boil. Once boiling, reduce the heat to a medium to low flame and allow the chicken to simmer for 7 to 10 minutes until the chicken is cooked all the way through. You can check that the chicken is cooked by cutting a piece in half. If the chicken is white on the inside, then it is cooked. If you can see pink colouring, the chicken needs to be cooked longer. If the water evaporates too quickly, you can add more water about a 1/4 cup or 60ml.
With some tongs, carefully remove the chicken from the broth (water) and place it in a shallow pan to cool. It’s best to let the chicken cool thoroughly before you shred it as it will be too hot to handle.
Use one fork to hold the chicken steady. With the other fork, scrape and tear the chicken apart. Using forks will make the pieces thinner. You could also use a food processor.
Put the chicken pieces in a bowl, to use in your recipe. The shredded chicken can be stored in an airtight container in the refrigerator for 3 days. If you don’t plan to use it in that time, freeze the chicken and then defrost it later when you need it.

You might also like...

Chilli Paneer

Chilli Paneer  Serves 2-31 tsp cornflour pinch of salt 1 tsp plain flour 225g paneer, cut into 2cm (4/5 inch) cubes 3 tbsp oil 2 finger green chillies 1 garlic clove, crushed 1 tsp white or demerera sugar ¼ tsp ground black pepper 1 tbsp malt vinegar 1 tbsp...

Carrot Salad

Gram Flour Petit Fours - Besan ki LaddooServes 4350g carrots, peeled and coarsely grated1 onion, finely chopped1 green chilli, finely chopped1 tomato, finely chopped2 tbsp lemon juice½ tsp salt2 tbsp roasted peanuts, crushed (optional)1 tbsp groundnut or sunflower...

Gram Flour Petit Fours – Besan ki Laddoo

Gram Flour Petit Fours - Besan ki LaddooSpherical-shaped sweets made of a lentil based flour.400g gram flour, sifted 250g unsalted butter 200g caster sugar 2 tbsp milkPlace the gram flour with the butter in a pan. On a medium heat stir the mixture for 10 minutes until...

Chapatis

Chapatis - Unleavened FlatbreadsChapatis, made fresh everyday, are a type of unleavened bread from northern India. The wholewheat dough is made from a flour that is predominantly ground in stone mills known as chakkis. The grinding of the wheat with stone, breaks and...

Tomato Chutney

Tomato ChutneyPrep:  5 minutesCook: 20 minutesServes: 4 Makes approximately 300g of chutneyMakes approximately 300g of chutney Ingredients:500g tomatoes1 tbsp olive oil¼ tsp nigella seeds¼ tsp brown or black mustard seeds¼ tsp ground cumin¼ tsp chilli powder½ tsp...

Houmous

HoumousServes 4  1x 400g can of chickpeas 2-3 cloves garlic, crushed2 tbsp tahini 1 garlic clove, crushed4 tbsp olive oiljuice of 1 lemon2 tbsp orange juice2-4 tbsp chickpea water1/2 tsp ground cumin1/4 tsp freshly ground black pepper ¼ tsp paprika ½ tsp chilli...

Potato Skins

Potato SkinsMost of the fibre is found in the skins of potatoes which assists in digestion. This is a once in a while treat but can be served with a crisp green salad. Serves 2 2 baking potatoes, scrubbed and washed 1 tbsp olive oil 50g Cheddar Cheese, grated 2 spring...

Indian Veg Puffs

Indian Veg PuffsThis is a great way to use up any leftover vegetables or even any fairly dry curry as a filling for these street food style Indian puffs which are technically pastry encased savoury treats.  Makes about 8-10 puffs 2 tbsp sunflower oil 1 onion,...

Onion Fritters – Pyaaz Pakora

Onion Fritters - Pyaaz PakoraPakoras, sometimes called bhajis or bhajias, are batter-fried snacks usually eaten as a starter. The batter is made of spiced chickpea or gram flour that is gluten free. This flour is used to coat vegetables or fish to create a variety of...

Streetfood Snack – Samosa Chaat

Streetfood Snack - Samosa ChaatThis is an easy dish to make with any leftover vegetables you have such as peas, and carrots 🥕. Poha is a type of rice that has been parboiled then rolled, flattened and dried to create flakes. Poha is also often known as chura and used...