Cripsy Chicken Cutlets | Food Diaries | Masala TV Show | Zarnak Sidhwa - Masala TV

Cripsy Chicken Cutlets | Food Diaries | Masala TV Show | Zarnak Sidhwa

Published 4 weeks ago  in Chefs, Cooking Shows, Food Diaries, Zarnak Sidhwa
 

Delicious crunchy chicken Cutlets made with simple ingredients, a good snack or a starter.

Watch this Masala TV video to learn how to make Cripsy Chicken Cutlets and Chocolate Biscuits . This show of Food Diaries with Chef Zarnak Sidhwa aired on 21 August 2019.

 

 

 

Chicken breast ½ kg
Turmeric ½ tsp
Salt ½ tsp
Black pepper ½ tsp
Onion 1
Ginger paste 1 tsp
Garlic paste 1 tsp
Boiled mashed potatoes ½ kg
Green coriander 2 tbsp
Green chili 1 tsp
Red chili 1 tsp
Salt ½ tsp
Eggs for dipping
Bread crumbs for coating
Oil for frying
Green coriander for garnishing

 

Method:
Cook chicken breast with water, turmeric, salt, black pepper. Shred the chicken with the help of forks. Keep aside. Heat oil, add onions and fry till translucent. Add ginger and garlic paste and saute. Then add the shredded chicken and mix well. Now add boiled mashed potatoes and mix. Cook few minutes. Add coriander, green chili, red chili, salt and remove from heat and transfer to a bowl. Take some mixture in your hands and shape it into a cutlet. Then dip in egg then coat in breadcrumbs. Heat oil and fry until it turns golden brown and crispy. Drain on an absorbent paper. Garnish with coriander. Serve hot with ketchup.

Unsalted butter 125gm
Brown sugar 80gm
Golden syrup 2 tbsp
Oats 100gm
Whole meal flour 100gm
Baking soda ½ tsp
Baking powder ½ tsp
Salt 1-1/2 tsp
Chocolate 100gm
Unsalted butter 30gm

 

Beat the butter and the brown sugar until fluffy. Add the golden syrup and beat until it’s incorporated. Mix in the oats, flour, baking soda, baking powder and salt. Bring the dough together into a ball, wrap with cling wrap and refrigerate for 15-20 minutes. Roll the dough into small balls about the size of a tablespoon and flatten on the tray until they are about 2 inches in diameter. Be sure to leave a bit of room between the cookies for spreading. Bake at 180 degrees C for 10-12 minutes, until golden brown, and then allow cooling on the trays. Melt the chocolate and butter together. Spoon a teaspoon of chocolate onto the top of each cookie and spread out evenly using the back of a spoon. Allow to set before eating.