June 5, 2018 Chicken Cutlets Parsi Style

Chicken Cutlets Parsi Style

So many people wanted me to make chicken cutlets and mail them within USA. However meats can spoil easily, we do not want to take the risk.

Here ia a VIDEO ON HOW TO MAKE THE CHICKEN CUTLETS. We hope you can make your own! :))

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

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

6 thoughts on “Chicken Cutlets Parsi Style

  1. Thanks Sandhya. These cutlets are easy to make and make good leftovers. Have them cold the next day for lunch between 2 slices of bread.

  2. What a fabulous share Rita! I love these chicken patties. They bring back childhood memories. I will make them soon.

  3. 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.

  4. 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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