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Chicken Cutlets Parsi Style

updated on

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.

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

Mix all of above ingredients ( follow video for best results)

Make flat round cutlets about 1/4 inch thick and roll in breadcrumbs

Refrigerate for 1/2 hour

Beat eggs till frothy

Heat oil in a non-stick pan on medium heat

Did the breaded cutlets into egg and immediately put in the pan to fry

Make sure the cutlets have space between them for best results

Spoon hot oil on top, and then check for color.

Fry golden brown on one side, flip and repeat.

Drain on paper towel and serve hot

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

Parsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide. Thanks for visiting. http://www.ParsiCuisine.com

AboutParsi Cuisine

Rita Kapadia is a cook, baker and author. She acquired a reputation for being a good cook after entertaining dinner guests for more than 30 years, and her husband encouraged her, telling her that she should write a cookbook. In 1999 this website was established ! Over time, millions of people have visited the ParsiCuisine.com site, YouTube.com/parsicuisine channel and other social media in search of Parsi and Indian recipes. Cookbooks are published and printed in USA and available on Amazon worldwide.
Thanks for visiting.
http://www.ParsiCuisine.com

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7 Comments

  1. 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.

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

  5. 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.

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