Chicken Cutlets

INGREDIENTS

• 750 gms of boiled, boneless chicken (or canned chicken chunks)
• 1 medium sized onion chopped very fine
• 1/2 cup very finely chopped coriander
• 2 tsps very finely chopped mint leaves
• 2 green chillies chopped very fine (optional but desirable for that extra 'kick')
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 eggs                                                                                 
  
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/4 tsp aamchur powder (raw mango powder)
• 1/4 tsp garam masala
• Salt to taste
• 1/2 cup sooji/ semolina
• Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

         

PREPARATION

• Cut the boiled chicken into 1" pieces, shred finely and add to a large, deep bowl. If using canned chicken chunks, mash well till the chunks are broken completely.
• Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
• Spread half the sooji in a plate - we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!

• 
  Form the chicken mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
• While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/shallow fry a few cutlets at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
• Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
• The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like Mint-Coriander Chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich...
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