Mince the chicken breasts in a mincer. In a bowl mix minced chicken with onion, green chillies, coriander leaves, salt and crushed peppercorns.
Set aside for twenty minutes. Beat eggs in a large bowl with the cream. Season the flour and breadcrumbs separately with salt and pepper powder and keep in separate plates.
Shape the chicken mix into cutlets. The shape could be round, oval, heart or tear. Coat the cutlets with the seasoned flour, remove excess flour, dip them in the cream and egg mixture and finally coat with the seasoned breadcrumbs.
Heat oil in a non stick frying pan and shallow fry the cutlets on medium heat, turning sides till both the sides are cooked and golden brown in color.
Drain on absorbent paper to remove excess oil and serve hot.