It’s been SO long since I’ve posted on any of my blogs… No particular reason why. Ummmm, maybe there is, but then again… :D I guess I needed some time off.
Anyway, no big deal… I guess here’s a good place to begin as any.
:D
I wanted to take some goodies to class for Peeps. It’s been awhile since I had last made something for her. And while I lay on my bed (littered with project note, thumbnails, and other unmentionables… which is a whole different story altogether) making faces just for the heck of it, it hit me… Cutlets! That’s what I’ll make!
I’d been looking for the perfect excuse to indulge in my favorite snack, and it couldn’t get any better than this :D
They make me very homesick though, because cutlets remind me of those long winter evenings spent lazing with my cousins in the guest room (which was by default our domain). Cold cold evenings spent curled up in the bed reading Debbie, Mandy, Bunty and Judy … and the oober delicious cutlets. Piping hot, they’d be delivered to our ‘kingdom’ by a lowly minions (usually one of our aunts :D)
Sigh! I wanna go home!!!
Err… not exactly!
Hell no!
Muhahahahahahahaaa!
Anyway, You Will Need:
For the chicken
Chicken/meat – 0.5 lb
Ginger (chopped) – 1 inch piece
Garlic – 4 pods
Salt – just a little to taste
(If you want a vegetarian option, skip this step and use 200 grams carrots, 200 grams beans and 100 grams peas instead)
For the filling
Onion (diced) – 0.5 lb
Green chilly (minced) – 100 grams
Mint leaves (minced) – 1 cup
Coriander leaves (minced) – 2 cups
Spring onion minced – ½ cup
Celery (diced) – 1 cup
Potato – 2 medium sized ones
Bread – 2 slices
Oil 1 tablespoon
Salt to taste
For the crust:
Egg – 1 large
All purpose flour – 2 tsp
Bread crumbs – as needed
Oil to fry
Method Of Preparation:
- Pressure cook the chicken, ginger, garlic and salt (without water) till done.
- Strain and cool. Finely shred the chicken (I used my shredder) and keep aside.
- Boil the potatoes, peel, mash and keep aside.
- Heat 1 tablespoon oil and fry the onions green chilly, mint leaves, coriander leaves, spring onion, celery and salt until the onions turn translucent.
- Add the chicken (meat/veggies) to this and fry for 5 minutes.
- Next, add the potatoes and bread slices and combine well for 5 minutes.
- Allow it to cool for a while.
- Meanwhile make beat the egg and all purpose flour until there are no lumps.
- Take the breadcrumbs in a separate flat plate. You can keep adding more crumbs as and when you finish.
- Next make small patties of the chicken (meat/veggie) mixture
- Dip each patty in the egg mix and roll in the breadcrumbs (gently) to give it an even coating.
- Deep fry on medium flame for 3-4 minutes on each side and transfer onto a paper towel.
Serve with Tomato sauce or Coriander chutney...
Enjoy… :D
