ParsiCuisine.com

Chicken Cutlets Parsi Style

VIDEO ON HOW TO MAKE THE CHICKEN CUTLETS

Recipe

by Rita Jamshed Kapadia

Makes 18 approx based on the size

Ingredients

  • 1 lb ground chicken mince
  • 4 Cups boiled and mashed potatoes
  • 1/2 cup fresh, washed, finely chopped coriander leaves
  • 1/4 cup fresh, washed, finely chopped mint leaves
  • 2 Onions finely chopped
  • 4 Green peppers finely chopped
  • 1 tsp ginger-garlic paste
  • 1 tsp turmeric
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 1 tbsp chili powder
  • 1 tbsp coriander powder
  • 1 cup of plain breadcrumbs
  • 3 eggs
  • Oil as needed

Method

  1. Mix all of above ingredients ( follow video for best results)
  2. Make flat round cutlets about 1/4 inch thick and roll in breadcrumbs
  3. Refrigerate for 1/2 hour
  4. Beat eggs till frothy
  5. Heat oil in a non-stick pan on medium heat
  6. Did the breaded cutlets into egg and immediately put in the pan to fry
  7. Make sure the cutlets have space between them for best results
  8. Spoon hot oil on top, and then check for color.
  9. Fry golden brown on one side, flip and repeat.
  10. Drain on paper towel and serve hot
  11. Cutlets will keep for 4 days in refrigerator. You can freeze them wrapped individually in foil and keep for 2 months.

To make the Cutlets Lacy, dip last in egg and be generous with the egg. Spoon more egg froth on top at last moment to make the frills.

Serve with  Tomato Gravy (recipe HERE), Ketchup or Sriracha Sauce

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Rita

These are Original Recipes of the Parsi way of cooking in India. You will find a unique blend of spices, that makes the food very appetizing, nutritious and wholesome. Vegetables, Meats and Dairy products are the foundation. Cinnamon, Nutmeg, Cloves, Cardamon, Rosewater etc, flavor the food and remind us of the sweetness of life. Curry Powder, Ginger, Garlic, etc add the zest! Happy Cooking and enjoy the fruits of your labor. Rita has published several cookbooks on Amazon.com Parsi Cuisine Cookbooks by Mrs. Rita Jamshed Kapadia 1. Parsi Cuisine Manna of the 21st Century 2. Parsi Indian Kitchen 3. Vividh Vani (re-print in Gujarati) 4. Pickles, Chutney, Masala and Preserves 5. Meats, Seafoods, Desserts, Dhansak, Vegetarian Delights 6. Treasured Grandmother's Recipes: Zoroastrian Parsi Celebrations and Ceremonies

2 thoughts on “Chicken Cutlets Parsi Style

  1. Hello Ketty, thanks for watching the videos. I know the first video is not so good. I was doing the video by myself and it is difficult holding the camera with one hand and mixing the chicken cutlet with the other hand. Need an assistant. Better next time around.

  2. Hello Rita your video No 1 on chicken pattice is not centered properly so we can actually see you through the whole process. All the time the bowl is just seen but can’t see you actually making the balls and dipping them in bread crumbs.
    Video 2 frying the pattice is OK.

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