Chicken Cutlets
These Chicken Cutlets combine tender chicken, potato and our Chicken Masala: Malvani Masala in a crisp pan-fried snack. The centre stays moist and savoury while the breadcrumb coating gives each cutlet a golden crust that works well with a simple green chutney.
Ingredients:
- 500g skinless chicken mince
- 250g boiled potato, peeled and mashed
- 80g onion, finely chopped
- 15g Aazol’s Chicken Masala: Malvani Masala
- 10g fresh ginger, finely grated
- 10g garlic, finely grated
- 50g beaten egg
- 100g dry breadcrumbs
- 30g neutral vegetable oil for cooking
- 4g salt
- 15g fresh coriander, chopped
- 10g lemon juice
- Optional: green chutney, onion rings and lemon wedges for serving
Instructions:
1. Heat 10g of the oil in a pan over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the ginger and garlic and cook for 30 seconds.
2. Add the chicken mince, Aazol’s Chicken Masala: Malvani Masala and salt. Cook for 7–9 minutes, breaking up the mince, until the chicken is fully cooked and the mixture is fairly dry. Cool for 10 minutes.
3. Mix the cooled chicken with the mashed potato, coriander and lemon juice. Divide into eight equal portions and shape into thick round or oval cutlets.
4. Dip each cutlet lightly in the beaten egg, then coat evenly with breadcrumbs. Chill for 10 minutes if the cutlets feel soft.
5. Heat the remaining 20g oil in a wide non-stick or well-seasoned pan over medium heat. Cook the cutlets in batches for 3–4 minutes per side until crisp and deep golden-brown.
6. Rest the cooked cutlets on a rack or absorbent paper for 2 minutes. Serve two cutlets per person.
7. Add the optional chutney, onion rings and lemon wedges only if desired.
Enjoy these crisp Chicken Cutlets hot, with their juicy Malvani-spiced centre.
