Chicken Cutlet in Bengali style

Anyone who did not have chicken cutlet ever, might be wondering what is unique about these cutlets? What do you mean by “chicken cutlet in Bengali style”. These cutlets are particularly unique because of their diamond shape. Also, they are unique because these cutlets are thinner than Bengali vegetable chop or any other croquettes . They make perfect appetizers or snacks when you have guests at home or you can enjoy them with your family.

I remember during my childhood when we use to have guests at home, my mother use to bring chicken cutlets for our guests. Me and my sister used to wait for the guests to leave so that we could gorge on these chicken cutlets.

Chicken cutlet is served hot with tea “doodh chaa”, some onions, kasundi or tomato ketchup. Bon appetit!!!!!!

Course: Snacks

Cuisine: (Bengali) Indian

Preparation time: 15 mins

Cook time: 45 mins

Servings: 7 big cutlets

Ingredients

• 500g Chicken mince (you can either use store bought or prepare it in mixer-grinder)
• 1 tablespoon of ginger paste
• 1 tablespoon of garlic paste
• 1 teaspoon of red chili powder
• 1 teaspoon of black pepper powder
• Salt to taste
• 1 teaspoon of garam masala powder
• 1 tablespoon of lemon juice
• 2 green chilies finely chopped
• 2 tablespoons of finely chopped coriander leaves
• 3 eggs
• 250g of breadcrumbs
• Oil for deep frying + some more oil for greasing

Directions

Mincing the chicken

1. Wash the boneless chicken pieces and pat them dry with kitchen towel. Excessive moisture in the chicken might be problematic while making the cutlet.
2. Take the chicken pieces and run the blender to make chicken mince.

Making the cutlets

1. In a bowl, take the minced chicken, salt, ginger and garlic paste, red chili powder, black pepper powder, lemon juice, finely chopped green chilies, coriander leaves and mix properly with your hands.
2. Now divide the mixture equally in six-seven portions and keep aside.
3. Break the eggs, whisk them and take them on a plate.
4. In another plate take the breadcrumbs.
5. Now, grease your hands and the working surface with some oil.
6. With your hands gradually start spreading the chicken ball evenly in the shape of diamond.
7. Shape the edges with a knife to make the cutlet even at the edges and shape of a diamond.
8. Now, take the cutlet and coat it with bread crumbs.
9. Coat the cutlet now in the whisked egg and again with bread crumbs properly.
10. Dust off the extra bread crumbs, shape them again with a knife and keep the cutlet aside. Your cutlet is now ready for frying. Continue this with the remaining chicken balls

If you want to fry them for later use, you can store the cutlets at this point. Cutlets are enjoyed hot and crisp, therefore fry them before you are ready to eat.

11. In a pan take oil and heat it. Once the oil is hot, gently drop the made cutlets in oil.
12. Fry on mid low flame and gently flip the cutlet to fry the other side.
13. Fry till you get golden brown to brown color of the cutlet. Fry all the cutlets similarly.
14. Serve the cutlet with some chopped onions, kasundi and “gorom gorom cha” (hot tea).

Step by step instructions to prepare chicken cutlet

Wash the boneless chicken pieces and pat them dry with kitchen towel. Excessive moisture in the chicken might be problematic while making the cutlet. Take the chicken pieces and run the blender to make chicken mince.

In a bowl, take the minced chicken, salt, ginger and garlic paste, red chili powder, black pepper powder, lemon juice, finely chopped green chilies, coriander leaves and mix properly with your hands.

Now divide the mixture equally in six-seven portions and keep aside.

Break the eggs, whisk them and take them on a plate.

In another plate take the breadcrumbs.

Now, grease your hands and the working surface with some oil. (Here I have used the plate as working surface)

With your hands gradually start spreading the chicken ball evenly in the shape of diamond.

Shape the edges with a knife to make the cutlet even at the edges and shape of a diamond.

Now, take the cutlet and coat it with bread crumbs.

Coat the cutlet now in the whisked egg and again with bread crumbs properly.

Dust off the extra bread crumbs, shape them again with a knife and keep the cutlet aside. Your cutlet is now ready for frying. Continue this with the remaining chicken balls.

Fry the cutlets on mid low flame properly by flipping them and cooking them evenly on both sides till they are brown in color. Serve hot with kasundi, onion or tomato ketchup.

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