Tag Archives: cutlet

Chicken Cutlets

Posted on by
2

Chicken Cutlets1

I remember going to restaurants in India many years ago and ordering chicken or vegetable cutlets and soup instead of the typical masala dosa. It was a great alternative when I didn’t feel like having Indian food. It was often listed on the menu under the Western items section. Well, now we have “Indianized” the cutlet so much that it isn’t considered so much of a Western item on the menu in India any more.

I often use leftovers to make cutlets and my children think I’ve created something new and awesome. When they were young, I would put lots of vegetables into my cutlets and they had no idea! They loved them anyway. What I’m trying to say, is that once you understand the basics of cutlet making, you don’t need a recipe. You can make almost anything into a cutlet. This recipe is one of my favorites. Enjoy!

Chicken and Potato Cutlets
Prep time: 35 minutes (includes time to cook chicken)
Cooking time: 25 minutes
Makes: 15

2 large chicken breasts
½ teaspoon whole black pepper
1½ teaspoons salt
2 large potatoes, boiled and mashed
1 teaspoon cumin seeds
3 teaspoons coriander seeds
2-3 teaspoons red chilli flakes, (depending on heat and your preference)
1 tablespoon kasoori methi, crushed
1 large onion, finely chopped
1 small bunch cilantro, finely chopped
½ teaspoon freshly crushed black pepper
1 cup Panko bread crumbs
2 eggs
Oil for shallow frying

Cook chicken in three cups of water, whole black pepper, and half a teaspoon of salt. The chicken should be cooked well enough so that it falls off the bone easily. It will take about 25-30 minutes over medium-high heat. Cool, shred the meat and put into a large mixing bowl.

Lightly roast cumin and coriander seeds and crush them to a coarse powder.

Add mashed potatoes, the lightly roasted and crushed cumin and coriander powder, chilli flakes, kasoori methi, onions, and cilantro into the large mixing bowl along with the shredded chicken. Add salt and pepper. Mix well. Taste to make sure there is enough salt. Shape into cutlets – either round or oval. Line them on a baking tray.

Heat a large frying pan over medium-high heat. Add oil for shallow frying. There should be enough oil in the pan so that when you put the cutlets in, the oil should come at least half way up the sides of the cutlets.

Beat eggs in a small bowl, and spread the panko crumbs on a plate. Dip each cutlet into the egg and then coat them in breadcrumbs. Add them to the hot oil and fry until golden brown on both sides. Drain on paper towels.

 

Tuna Cutlets

Posted on by
Reply

Tuna Cutlet3Tuna cutlets used to be a popular item on my menu several years ago. I made some over the weekend so I thought I would share my recipe with you. The list of ingredients may look daunting but this recipe is a keeper and you will be happy you tried it. Sometimes I add a handful of chopped walnuts into the mix and it adds a great crunch to the cutlet.

You can use these cutlets as a side dish, an appetizer, or a snack. I have used them in sandwiches with a chipolte mayonnaise spread or cilantro and mint chutney. I’ve also eaten them just rolled up with some chopped onions in a naan or paratha. Eat them any way you please!

Tuna Cutlets
3 7oz cans (I used white tuna in water)
2 medium potatoes, boiled and mashed
2 cups finely chopped red onion
3 tablespoons finely chopped ginger
3 tablespoons finely chopped garlic
6 finely chopped green chillies, optional
½ cup finely chopped cilantro
1 teaspoon chilli powder
½ teaspoon chilli flakes
1 teaspoon pepper powder
½ teaspoon turmeric powder
1 teaspoon garam masala powder
Salt
2 tablespoons lime juice
½ cup all purpose flour
3 eggs
1 cup panko bread crumbs
Oil for seasoning and shallow frying

Drain and flake the tuna using a fork. Set aside.

Heat a non stick pan over medium high heat. Add three tablespoons of oil and when it shimmers add the chopped onion and fry until the onions turn light brown. Add ginger, garlic, and green chillies. Sauté for two minutes. Turn the heat to low and add the chilli powder, pepper, turmeric, garam masala and two teaspoons of salt. Sauté for a minute and then add the tuna. Fry until the pieces of tuna turn light brown. Add chopped cilantro and lemon juice and turn off the heat. Let the tuna mixture cool for 10-15 minutes and then add the mashed potato. Mix well with a potato masher. At this point you might want to taste to see if you need more salt. Form the cutlets into whatever shape you desire.

Arrange the breading ingredients in an assembly-line fashion. First, in a shallow dish season flour with ¼ teaspoon salt. In another shallow dish, whisk eggs with one tablespoon water and ¼ teaspoon salt. In a third shallow dish put the panko bread crumbs. Working with one piece at a time, dredge both sides of the cutlet in the flour, knocking off the excess. Then dip both sides of floured cutlet in the egg mixture. Finally, coat both sides of the cutlet with panko bread crumbs.

Set a large 12-inch skillet over medium-high heat and pour in enough oil for shallow frying, about one and a half inches. When the oil is hot, about five minutes, add the cutlets. Fry them in batches rather than over crowding the skillet. Fry the cutlets until golden brown on both sides. Transfer them to a paper towel-lined tray. These cutlets can be served with a cilantro and mint chutney. The recipe for the cilantro and mint chutney can be found at the bottom of the Bangalore Vadais post.