Chicken Cutlet/Chicken Croquette – Quick make ahead appetiser

I was thinking we got the Croquette thing changed into cutlet in India. And wikipedia tells me I we are correct. We are always correct in India 😀 “A flat croquette of minced meat, nuts, or pulses, typically covered in breadcrumbs and shaped like a veal chop.” Cutlets I make are quite a hit wherever I take them, at get-togethers, sale at church and at home too. These can be made ahead and refrigerated for upto 3-4 days and shallow fried when required. Although its OK to deep fry, I shallow fry. It gives me satisfaction somewhere in my head that I am using less oil. Well, that’s me! 🙂 Cutlets can be made with fish, beef, vegetables etc. I remember the first time I made them with vegetables during a short trip to Bangalore to visit my dear Chithi (aunt) and cousin who was a baby then. I was may be in Class ten.Veggies are freshly available in Bangalore and that was when we decided we could make them.It was a success! Now, off to the recipe

Recipe

Makes : 20-25

For the chicken :

Oil : 2 tsp

Chicken : 300 gms (Boneless or with bone may have to shred off the bone later)

Ginger garlic paste : 1.5 tsp

Chilli powder : 1 tsp

Coriander powder : 1 tsp

Turmeric powder : 1/2 tsp

Salt : 3/4 tsp

For the potato mixture:

Potatoes : 5 Medium , Boiled, peeled and Mashed

Oil : 1 Tbsp

(2 inch cinnamon, 3 elaichi, saunf/sombu : 3/4 tsp, Cloves : 3 ) Crushed well

Onion : 1 medium finely chopped

Green chillies : 2 finely chopped (please feel free to reduce/increase according to the heat of the chillies)

Mint leaves : 6-8 leaves finely chopped

Coriander leaves : a handful finely chopped

Coating mixture :

Breadcrumbs : 1.5 – 2 cups approx 200 gms

Egg : 2 beaten

Pepper powder : 3/4 tsp (optional)

Oil to fry

Method:

Pressure cook / cook the potatoes till they are soft . Peel and set aside.

In a wider pan heat oil , add the ginger garlic paste, saute for about 30 secs and add the chicken. Add the powders as mentioned (Chilli, coriander and turmeric)

Give it a good mix. Close with lid. NO WATER. Reduce heat to low.The chicken will cook in its own juices.

Stir after 6-7 minutes so that the chicken gets cooked on both sides (if using whole pieces)

If using chopped chicken cook for about 7-8 minutes stirring frequently.

When theres no more water in the pan. remove the chicken

Cool the chicken and shred them – pulse them in a mixer or a chopper

To the same pan add about 1 tbsp oil, add the crushed whole spices.

Add the onion and ginger garlic paste .

Add the green chillies and the curry leaves

Saute for a good 3-4 minutes till onions are well cooked.Now add the mint and coriander leaves. Saute for about another 30 secs.

Add the shredded chicken, and one quick stir.

Turn off heat/stove.

To this add the potato mashing them as you add it.