Wash and drain the chicken.
Mix it with turmeric powder, salt, pepper and little bit of ginger-garlic paste and half cup of water.
Cook well, until the water is absorbed.
Boil potatoes with a pinch of turmeric and mash.
Heat oil in a pan.
Splutter mustard seeds and sautT onions, until light brown.
Add curry leaves, coriander leaves, green chillies, ginger and garlic.
Add the mashed potatoes and the cooked chicken. Keep it on low flame, until the entire water is absorbed.
Allow the mixture to cool thoroughly.
Take a handful of this mixture and make balls.
Dip it in the beaten egg and then roll in the breadcrumbs.
Flatten it out slowly into thick patties. (Disc shapes).
Shallow fry it in oil, till both the sides turn golden brown.
:- Can also bake at 425*F preheated oven for 8-10 minutes, each on both sides.
:- Chicken Cutlet is ready.
:- Makes about 18 Chicken cutlet.
:- Chicken Cutlet can be frozen for up to a week, and fried or baked when needed.
:- You can substitute the chicken with other minced meat as well.