Chicken and Cheese Cutlets
Serves 15
Directions
- 1Boil chicken breasts with salt, black pepper, and water until fully cooked.
- 2Let chicken cool slightly, then shred finely.
- 3In a mixing bowl, combine shredded chicken, mashed potato, onion, chili, coriander leaves, ginger-garlic paste, garam masala, and turmeric powder.
- 4Mix well.
- 5Stir in grated cheese and powdered cashews/almonds.
- 6Knead the mixture until it holds together.
- 7Divide the mixture into 15 small portions, roll into balls, and flatten into cutlet shapes.
- 8Pan-Fry: Heat 1-2 tsp oil in a pan and cook the cutlets on medium heat until golden brown on both sides.
- 9Air-Fry/Bake: Brush lightly with oil and air-fry at 180°C (350°F) for 12 minutes or bake at 200°C (400°F) for 15-18 minutes, flipping halfway.
Ingredients
- 2 medium chicken breasts
- 0.5 tsp salt
- 0.5 tsp crushed black pepper
- 1 cup water
- 1 small potato, boiled & mashed
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- 2 tbsp coriander leaves, chopped
- 1 tsp ginger-garlic paste
- 0.5 tsp garam masala
- 0.25 tsp turmeric powder
- 0.25 cup grated cheese (mozzarella or cheddar)
- 2 tbsp powdered cashew nuts or almonds
- 1 tsp oil
- 2 tsp oil
Equipment
mixing bowlpanair-fryeroven
Tips
- Serve Hot with coconut chutney.
Related recipes
Hotel Tiffin Sambar
Indian · Soup
Lamb Korma
Indian · Soup
Palestinian Msalfan
Indian · Soup
Slow Cooker Squash Soup
Indian · Soup
Maggi Noodle Masala Tastemaker
Indian · Soup
Talahu Gosht
Indian · Soup
Mum's secret red chilli mix
Indian · Soup
Degi Style Aloo Chicken Shourba
Indian · Soup
Chicken Shanwari
Indian · Soup
Mutton Qeema
Indian · Soup
Boneless White Butter Chicken
Indian · Soup
Curry powder
Indian · Soup