CHICKEN POTATO CUTLETS RECIPES

Steps:

• 1. boil potatoes and mash them 2. boil chicken and shred it. 3.grate carrots 4. fry ginger garlic and chilli paste in 1 tbs oil 5. now in a vessel add potatoes, chicken, carrots, fried masala, garam masala, cumin powder, salt and sugar 6. mix it well and give shape of cutlets 7. heat oil 8. when the oil is hot dip cutlets into beaten eggs then roll in bread crumbs and shallow fry till the colour becomes golden brown 9. serve with tomato ketchup

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a large oven-proof plate on the bottom rack.
• Dissolve salt and sugar in water in a 1-quart casserole dish. Place chicken in the marinade. Cover and refrigerate for 30 minutes.
• Pat chicken dry and place on a paper towel-lined baking sheet. Let air-dry for 10 minutes.
• Place bread in a blender or food processor; blend until crumbly, about 30 seconds. Mix bread crumbs with parsley in a shallow dish.
• Place flour in a shallow dish.
• Beat eggs with 1 tablespoon olive oil in a separate shallow dish.
• Season chicken with salt and pepper. Dredge each cutlet in the flour, shaking off any excess; dip in the egg mixture and coat evenly in bread crumbs.
• Heat the remaining oil in a nonstick skillet over medium heat. Add 2 cutlets; cook until golden brown on the outside, no longer pink in the center, and juices run clear, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove warmed plate from the oven; placed cooked cutlets on the plate. Repeat with the remaining chicken.