CHICKEN CUTLET/CROQUETTES
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| CHICKEN CUTLET/CROQUETTES |
Chicken Cutlet/Croquettes - A quick fix Party Dish, a humble snack, an irresistible starter. Cutlets have always been a quintessential dish of every special occasion in our family. This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. But every time it comes up with different ingredient though, sometimes with Chicken, Lamb or Beef and maybe simply with vegetables for a total vegetarian option.
Chicken Cutlet/Croquettes is an easy add on in a party menu. These cutlets are usually prepared with minced Chicken and Potatoes, coated with breadcrumbs for a crispy crust. Potato act as a binder in this recipe. Even we can add a combination of vegetables like Carrots, Green Peas, Beetroot etc., to the Chicken Cutlets. These Cutlets can be prepared in advance and stored in the freezer for up to a month.
Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Serve the Chicken Cutlets with thinly sliced Onions, Carrots etc., along with a dash of Tomato Ketchup or Red-Chilli Sauce to add a zing to the croquettes. You can even slide it up into a Bun along with your choice of add-ons and convert it into a Burger.
For more CUTLET RECIPES, Click here...
Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM
Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes
For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...
HOW TO COOK CHICKEN CUTLET/CROQUETTES
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| CHICKEN CUTLET/CROQUETTES |
INGREDIENTS :
For Chicken Cutlet Patties :
Minced Chicken - 3/4 Kg.
Potatoes - 4 Nos.(Medium Sized)
To Saute:
Onions- 2 Nos.
Garlic - 4-5 Cloves
Ginger - 1 Small Piece
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1 Tspn
Garam Masala Powder - 1/2 Tspn
Pepper Powder - 1/2 Tspn
Mint Leaves - Few
Coriander Leaves - Few
Oil - 2 Tbspn
Salt - To Taste
For the Crust :
Egg - 2 Nos.
Bread Crumbs - 2 Cups
For Deep Frying :
Oil
METHOD :
- Mince the Chicken pieces using a food processor or mincer and keep it aside.
- Boil the Potatoes, peel, mash and keep it aside.
- Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
- Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
- Add Minced Chicken along with a dash of Salt, Pepper Powder and mix well.
- Cook this on a low flame until the minced Chicken turns soft & cooked.
- Sprinkle some water if necessary at this stage.
- Make sure the mixture is dry once the chicken is cooked.
- Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
- Switch off the flame and add mashed Potatoes to the Chicken mix.
- Mix it well with your hands until well combined.
- Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
- Meanwhile, beat eggs in a bowl with a pinch of salt.
- Spread Bread Crumbs on a large plate.
- Dip the Chicken Cutlet patties in the egg mix first.
- Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
- Heat Oil in a deep pan until they reach the smoky point.
- Lower the flame to medium-high and deep fry the Chicken Cutlets in batches.
- Do not overcrowd the oil pan.
- Flip & fry the Chicken Cutlet patties until crisp and golden brown in colour.
- Remove it from oil with a slotted spoon, and line the Chicken Cutlets on a paper towel.
- Serve Chicken Cutlet hot with any dipping sauce of your choice.
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NOTES :
- Can replace Minced Chicken with Minced Meat/Lamb, Beef or Tuna.
- Can also prepare with a combination of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
- Deep-fried Chicken Cutlets taste better comparatively.
- Some recipes even call for shallow frying the Cutlets or baking it in an oven.
- Use a deep frying pan and let the oil be at the right temperature suitable for deep frying.
- Allowing Oil to smoke initially will cut down the fat content to an extent.
- Do not overcrowd the pan while deep frying the Chicken Cutlets.
- Raw Chicken Cutlet patties can be stored in an airtight container in a refrigerator for up to 3- 4 days or can be frozen up to a month.
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