Low Budget Recipe: Crispy Chicken Cutlet – Recipe in comment

Crispy Chicken Cutlet - Recipe in comment

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  1. [<< Recipe preparation video link >>](https://youtu.be/QKBLKkfUS3U)



    1 teaspoon Cumin

    1 teaspoon Coriander

    1/2 teaspoon Ajwain (Carom Seeds)

    2 whole Red Chili

    1 Cinnamon stick

    4 Cloves

    2 small Green Cardamoms

    300 gms boneless Chicken

    Coriander leaves

    1/2 teaspoon Salt

    Pinch of Salt

    8 Garlic pieces

    2 Ginger pieces (1 inch each)

    2 whole Green Chili

    1/2 teaspoon Black Pepper

    1/2 teaspoon Garam Masala

    1 tablespoon (approx) Refined Oil

    Add 1 teaspoon (approx) Lime juice

    2 Eggs

    Bread Crumb

    Refined Oil as per requirement for deep fry

    Preparation steps


    Dry roast spices. Add 1 teaspoon Cumin in frying pan.

    Add 1 teaspoon Coriander.

    Add 1/2 teaspoon Ajwain (Carom Seeds).

    Add 2 whole Red Chili.

    Add 1 Cinnamon stick.

    Add 4 Cloves, 2 small Green Cardamoms and dry roast.

    After dry roast done, cool the spices to room temperature.

    Grind the dry roasted spices.

    Prepare Chicken paste. Use 300 gms boneless Chicken, Coriander leaves, 1/2 teaspoon Salt, 8 Garlic pieces, 2 Ginger pieces (1 inch each), 2 whole Green Chili.

    Add 1/2 teaspoon Black Pepper in the Chicken paste.

    Add 1/2 teaspoon Garam Masala.

    Add the dry roasted spices.

    Add 1 tablespoon (approx) Refined Oil.

    Add 1 teaspoon (approx) Lime juice.

    Mix well.

    Cover the paste and keep for 30 minutes.

    After 30 minutes, prepare the Cutlet with the Chicken paste. Grease hands.

    Divide the Chicken paste in equal portions.

    Crack 2 Eggs. Add pinch of Salt and whisk the Eggs in a flat plate.

    Make rolls of the Chicken paste portions.

    Put the rolls on Bread Crumb and flatten.

    Place the Cutlet on flat surface. Flatten more and give diamond shape.

    Dip the Cutlet in whisked Egg.

    Put the Cutlet on Bread Crumb to make thick coat on both side.

    Place the Cutlet on flat surface and flatten again to make 5mm thick.

    Again dip in whisked Egg, put on Bread Crumb. This will create thick coat on Cutlet.

    Place again on flat surface, flatten and make the diamond shape perfect. Keep the Cutlet in freeze for 15 minutes.

    After 15 minutes, deep fry the Cutlet. Add Refined Oil in frying pan as per requirement for deep fry and heat it.

    Deep fry the Cutlet in medium heat.

    Serve the crispy Cutlet with Salad and Kasundi ( Spicy Tangy Mango Mustard sauce ).


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