Chicken and Potato Cutlets | Chicken Cutlet Recipe | Cook with Judy and Flo

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber while crushed crackers are often less expensive.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are often cheaper than breasts.

Make a fine paste with garlic, ginger, green chilies, coriander leaves, and a little water.

Heat 2 tablespoons of oil in a pan.

Add 250 grams of ground chicken and cook until it changes color to white.

After 1-2 minutes, add spices: 1/2 teaspoon turmeric powder, 1/2 teaspoon black pepper, 1/2 teaspoon garam masala, and 1/2 teaspoon salt; mix well.

Chop and add 1 medium onion to the pan, cooking until translucent.

Add the green paste made earlier and mix well.

Add juice of 1/2 lemon (or 1/2 tablespoon white vinegar if lemon is not available) and cook until the mixture is dry.

Let the mixture cool and transfer it to a bowl.

Grate 1 boiled potato and mix it into the chicken mixture by hand.

Add 1/2 cup of bread crumbs and mix well by hand; refrigerate for 15-20 minutes.

In a bowl, beat 2 eggs with 1/2 teaspoon salt to make an egg wash.

Shape the chicken mixture into small cutlets.

Dip each cutlet in the egg wash and coat with bread crumbs.

Heat oil for shallow frying and fry the cutlets until light golden brown on medium flame, flipping to cook both sides.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens