Chicken Mince Cutlet!!

There are a lot of variations of Chicken Mince Cutlet. You can have them moderately spicy, very spicy or with just a light touch of herbs. Ultimately, it is all up to one’s personal taste and preference.
Yesterday I made these awesome Chicken Mince Cutlets. Enjoy it as a snack, in a burger or in a sandwich or as a starter with your drinks! 

So here is a recipe which we relish each time and you could give it a try as well. :)

What I used:

300 gms. raw  Chicken Mince
3 tbsps. Bread Crumbs or a day old 2 bread slices without edges
1 med. Onion (peeled & finely minced)
3 sprigs Spring Onion (finely minced)
1 tsp. fresh Garlic paste
½ tsp. fresh Ginger paste
½ tsp. Turmeric pwd.
3 fresh Green Chillies (grind to paste) or to taste /or Red chilly powder
½ tsp. Garam Masala pwd. or to taste
3 tbsps. fresh Coriander (finely chopped)
1 Egg (lightly beaten)
Salt & Pepper to taste
Few tablespoons cooking oil or water

How I made: 

Combine all the above mentioned ingredients and mix. Transfer to a bowl and chill covered for about 15 mins.

For Dipping & Rolling:
Sufficient Bread Crumbs & Corn Flour for rolling
Vegetable Oil for deep frying 2 Eggs (lightly beaten & mixed with a tablespoon of water) for dipping

Dip your palms & fingers in cooking oil or water to moisten.
Take small portions of the chicken mince depending on the thickness and shape of the cutlet you desire.
Place all the cutlets on a floured tray.
Chill the prepared chicken cutlets for about 20 - ­25 mins. to firm up.

The final makeup for your delicious Chicken Cutlets: Roll…Dip…Roll…& Fry!!

For dipping and rolling the cutlets, you need to follow a production line in the following order …
first gently roll each cutlet in dry corn flour; shake off the excess …
then dip in the egg mixture to give a thin coating so again shake off the excess…
finally roll in bread crumbs to coat evenly.
Chill the cutlets for another 15 mins. before deep frying.

Deep fry the cutlets in small batches in hot oil in a sufficiently deep and broad wok/kadhai on medium heat until uniformly golden brown and crisp.

Drain excess oil completely with a slotted spoon and transfer on to a tray lined with absorbent tissue.


Serve hot with your favorite dip, sauce, ketchup or chutney.