Sadia Hussain
Dec 4, 2018
Chicken Cutlets Recipe
These soft on the inside, crispy on the outside cutlets are a real treat for lunch or a snack.
I started making these many years ago on my trips to LA because my father-in-law loves them. I would make a batch and freeze them for him to eat after I left.
These are simple to put together and freeze wonderfully for up to a month. They are great with a side salad, in a burger bun with some spicy mayo or on their own with a cup of tea.
Since they are dry and taste just as good room temperature as they do piping hot, they are great to take for picnics and potlucks or to place on a buffet lunch table.
Chicken Cutlets Recipe
Sadia Hussain
SERVES
6
TOTAL TIME
1 Hour 30 Minutes
INGREDIENTS
1kg/2lbs whole chicken, skinned and cut into pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon salt or to taste
1 tomato, chopped
1/2 teaspoon black pepper or to taste
1 teaspoon red chili flakes or to taste
1 cup full fat cream cheese
1 cup corn
A handful of fresh coriander, chopped
2 eggs, beaten
Breadcrumbs, Panko or Cornflakes
METHOD
In a large pot, bring chicken, ginger paste, garlic paste, salt and 3 cups water to a boil. Turn the heat low and let chicken simmer for 45 minutes until tender.
Take the chicken off the bone and cool, you can discard any liquid left in the pot.
Put the chicken in a food processor and pulse a few times to get a crumb-type mixture, but not pasty.
If you don’t have a food processor, chop chicken with a sharp knife.
In a large bowl, add the chicken, salt, black pepper, chili flakes, cream cheese, corn and coriander and mix until combined.
Make cutlets and set on a flat tray or plate.
Dip each cutlet in egg, then with breadcrumbs, panko or cornflakes.
In a frypan, heat oil on medium heat and fry cutlet until golden brown on both sides.
Tips and Bits
You can add peas or shredded carrot to this mixture.
Freeze un-fried cutlets on a flat tray or plate with wax paper or plastic wrap separating the layers. When solid, store in freezer bags.
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