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CHICKEN CUTLET/CROQUETTES

     Chicken Cutlet/Croquettes - A quick fix Party Dish, a humble snack, an irresistible starter. Cutlets have always been a quintessential dish of every special occasion in our family. This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. But every time it comes up with different ingredient though, sometimes with Chicken, Lamb or Beef and maybe simply with vegetables for a total vegetarian option.
     Chicken Cutlet/Croquettes is an easy add on in a party menu. These cutlets are usually prepared with minced Chicken and Potatoes, coated with breadcrumbs for a crispy crust. Potato act as a binder in this recipe. Even we can add a combination of vegetables like Carrots, Green Peas, Beetroot etc., to the Chicken Cutlets. These Cutlets can be prepared in advance and stored in the freezer for up to a month.
     Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Serve the Chicken Cutlets with thinly sliced Onions, Carrots etc., along with a dash of Tomato Ketchup or Red-Chilli Sauce to add a zing to the croquettes. You can even slide it up into a Bun along with your choice of add-ons and convert it into a Burger.

For more CUTLET RECIPES, Click here...

Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes


For a detailed Recipe on HOW TO MAKE BREAD CRUMBS, Click here...

HOW TO COOK CHICKEN CUTLET/CROQUETTES

CHICKEN CUTLET/CROQUETTES

INGREDIENTS :

For Chicken Cutlet Patties :

Minced Chicken - 3/4 Kg.

Potatoes - 4 Nos.(Medium Sized)

To Saute:

Onions- 2 Nos.

Garlic - 4-5 Cloves

Ginger - 1 Small Piece

Green Chillies - 4-5 Nos.

Turmeric Powder - 1/4 Tspn

Red Chilli Powder - 1 Tspn

Garam Masala Powder - 1/2 Tspn

Pepper Powder - 1/2 Tspn

Mint Leaves - Few

Coriander Leaves - Few

Oil - 2 Tbspn

Salt - To Taste

For the Crust :

Egg - 2 Nos.

Bread Crumbs - 2 Cups

For Deep Frying :

Oil

METHOD :

Mince the Chicken pieces using a food processor or mincer and keep it aside.
Boil the Potatoes, peel, mash and keep it aside.
Heat Oil in a pan, Saute finely chopped Onions, Garlic, Ginger and Garlic cloves until onions turn translucent.
Add Turmeric Powder, Red Chilli Powder and Garam Masala to the above and fry for a while on a low flame until fragrant.
Add Minced Chicken along with a dash of Salt, Pepper Powder and mix well.
Cook this on a low flame until the minced Chicken turns soft & cooked.
Sprinkle some water if necessary at this stage.
Make sure the mixture is dry once the chicken is cooked.
Sprinkle finely chopped Mint and Coriander Leaves and give a quick stir.
Switch off the flame and add mashed Potatoes to the Chicken mix.
Mix it well with your hands until well combined.
Shape it into small balls and flatten them at the centres into round/oval-shaped patties with your palms(make sure there are no cracks).
Meanwhile, beat eggs in a bowl with a pinch of salt.
Spread Bread Crumbs on a large plate.
Dip the Chicken Cutlet patties in the egg mix first.
Then dredge them in Bread Crumbs, make sure that the patties are evenly coated with bread crumbs on all sides.
Heat Oil in a deep pan until they reach the smoky point.
Lower the flame to medium-high and deep fry the Chicken Cutlets in batches.
Do not overcrowd the oil pan.
Flip & fry the Chicken Cutlet patties until crisp and golden brown in colour.
Remove it from oil with a slotted spoon, and line the Chicken Cutlets on a paper towel.
Serve Chicken Cutlet hot with any dipping sauce of your choice.

CHICKEN CUTLET/CROQUETTES

NOTES :

Can replace Minced Chicken with Minced Meat/Lamb, Beef or Tuna.
Can also prepare with a combination of Vegetables like Carrots, Beans, Potatoes, Cabbage, Beetroot, Cauliflower, Green Peas etc.,
Deep-fried Chicken Cutlets taste better comparatively.
Some recipes even call for shallow frying the Cutlets or baking it in an oven.
Use a deep frying pan and let the oil be at the right temperature suitable for deep frying.
Allowing Oil to smoke initially will cut down the fat content to an extent.
Do not overcrowd the pan while deep frying the Chicken Cutlets.
Raw Chicken Cutlet patties can be stored in an airtight container in a refrigerator for up to 3- 4 days or can be frozen up to a month.

MUTTON CUTLET/LAMB CROQUETTES

This is my 200th blog post,
     Looking into the long way I have come along, up to this 200th Post, still make me wonder. Well, I am quite impressed by the number, but was totally not sure whether I could keep up with the pace of blogging in my own style. Last year I made an impulse decision to launch my long planned thought of blogging to commemorate my 20th Wedding Anniversary and it's probably the best decision I've ever made.
    Since I started my blog in 2016, writing my first few blog posts before launching them, me and my daughter trying our knows and lots of dont's with Photography, Food Presentation etc., To be frank, we knew nothing about it, nor did we invest anything on fancy gadgets until today. We use our ready to shoot Nikon and iPhone SE for our pictures. I wouldn't say that we do a great job, but we sure are in the tough way of a learning process.
    Looking back into my first few posts that were posted on 17th January 2016. I checked the next day to see whether if at all anybody even noticed my blog. My stats said 21 people had read my posts. I have never taken any steep leaps or hiked the viewership since then, but I am happy to see that I've come a long way. All the more I'm happy with my blogging today because I get to learn a lot every day and spent my quality time in what I love, reading, cooking, clicking and writing.
      Keeping up with the flow of daily routine, cooking, clicking, editing. Ya just recently I started doing it all on my own. My daughter is busy with her studies, as she is in her final year of schooling and all the more with upcoming board exams, she is totally occupied and busy with her hectic revision schedules. Waiting for her exams to get over and we have a long to-do list plan for the blog.
     Yet another family favourite for my 200th Post - Mutton Cutlet/Lamb Croquettes. This crisply delicious and sinfully satisfying starter is always on our family menu, no matter what occasion or festival it marks for. Every time it comes up with different ingredient though, sometimes with chicken or beef and may be simply with vegetables for a total vegetarian option. But our all time favourite is the Lamb Cutlet with minced meat and potatoes, coated with breadcrumbs for a crispy crust.
     Serve it as a starter or as a Tea-time Snack with a dipping sauce of your choice. Just combine it with finely sliced Onions, Carrots etc., with a dash of tomato ketchup or Red-Chili Sauce to add a zing to the croquettes.

Cuisine - Indian (Kerala, South India)
Course - Appetizer / Starter
Spice Level - Low
Difficulty - Medium
Yields - 20 Cutlets
Author - SM

Preparation Time - 20-30 Minutes
Cooking Time - 20 - 30 Minutes

HOW TO MAKE MUTTON CUTLET/LAMB CROQUETTES

MUTTON CUTLET/LAMB CROQUETTES

INGREDIENTS :

For Meat Cutlet Patties :

Minced Meat - 1/2 Kg.
Potatoes - 3 Nos.
To Saute :
Onions- 2 No
Garlic - 4-5 Cloves
Ginger - 1 Small Piece
Green Chillies - 4-5 Nos.
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 1/2 Tspn
Garam Masala Powder - 1/2 Tspn
Pepper Powder - 1/2 Tspn
Mint Leaves - Few
Coriander Leaves - Few
Oil - 2 Tbspn
Salt - To Taste