Advertisement

How to make Chicken Cutlet A L’ Indienne - Chicken mince combined with Indian spices and crumb fried.

Advertisement

This recipe is from the book Any Time Temptations.

Main Ingredients : Chicken breast (चिकन ब्रेस्ट ), Onions (प्याज़ )

Cuisine : Fusion

Course : Snacks and Starters

Chicken Cutlet A L’ Indienne
Advertisement

Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.

For more recipes related to Chicken Cutlet A L’ Indienne checkout Grilled Chicken Foccacia, Chilli Basil Chicken, Chicken Tikka Burger, Salt And Pepper Chicken . You can also find more Snacks and Starters recipes like Mixed Fruit Chaat, White Dhokla Sandwich, Aloo Fish Fry, Mach Bhaja.

Advertisement

Chicken Cutlet A L’ Indienne Recipe Card

Chicken Cutlet A L’ Indienne
Print

Prep Time : 26-30 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Chicken Cutlet A L’ Indienne Recipe

  • Chicken breast minced 4

  • Onions finely chopped 1 medium

  • Green chillies chopped 2-3

  • Fresh coriander leaves chopped a few sprigs

  • Salt to taste

  • Black peppercorns crushed 1/2 teaspoon

  • Eggs 2

  • Cream 3 tablespoons

  • Refined flour (maida) 1 cup

  • Bread crumbs 1 cup

  • Black pepper powder 1/2 teaspoon

  • Oil to shallow fry

Method

Step 1

Mince the chicken breasts in a mincer. In a bowl mix minced chicken with onion, green chillies, coriander leaves, salt and crushed peppercorns.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drain on absorbent paper to remove excess oil and serve hot.

Liked this recipes, Rate us :

MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.