Chicken Cutlet

Preparation

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Wash the chicken thoroughly.
Soak the chicken in 15 ml white vinegar for 30 minutes.
[Keep the chicken covered when resting]
Whip the strained yogurt
[Yogurt was kept in strainer to drip off water]
Mix 2 tbsp maida, 1 tbsp cornflour, 1/4 tsp salt & little black pepper powder
Break all eggs and mix it with 1/4 tsp salt & 1/4 tsp black pepper powder
Chop the parsley leaves

Chopping Chicken

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Wash the soaked chicken throughly in plain water
Pat dry chicken with a dry towel
Make fine keema of the chicken

Marinate Chicken

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Add juice of 1/4 lemon
Add 1 tsp salt
Add 1/4 tsp black pepper powder
Add 1/2 tsp shahi garam masala powder
Add 1/2 tsp red chilli powder
Make paste to 1.5 green chillis and add
Add whipped yogurt
Add 2 tsp ginger paste
Add 1 tsp garlic paste
Add the chopped parsley leaves and mix the ingredients
[Marinate for 1 hour]

Adding Bread Binder

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Cut the edges of the bread slices
Wet the bread slices with little water
Squeeze out all the water at once
Mix the bread with the marinated chicken

Shaping cutlets

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Divide the chicken into six parts (balls)
Spread breadcrum on the plate where shape to be given
First coat the keema ball with breadcrumb
Then coat it with flour mix
Then dip the ball in egg and again coat with breadcrumb
[Double coat the balls]
Flat the ball with fingers and then shape with a knife

Let cutlets set

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Put the cutlets in a container and deep refrigerate for 45 mins
[To store, put cutlets in air-tight container and deep refrigerate]

Frying cutlets

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Heat adequate refined oil on medium flame
When moderately heated, reduce flame to low
Carefully put a cutlet in the oil
Let the cutlet fry for 1 min
Then slowly turn and fry the other side
[Fry for 3-4 minutes or golden brown]
Transfer fried cutlets on tissue paper covered plate
Serve hot with Kasundi and Tomato sauce