Chicken Cutlet

We were having a little get together during Easter and I made these beautiful chicken cutlets for the starter. Fried boneless pieces of chicken, crusted with crispy breadcrumbs have always been one of my favourite since my childhood. And I am yet to see a person who doesn’t like it.

Chicken cutlets are a real thing in the menus of the small cafes in Kolkata, and that dates back to the time when India was still a colony of Britain and Calcutta was the capital of British India. Cutlets evolved as an attempt of the Indian cooks to cater to the tastes of the British officials in India, and they soon became a popular choice among the young pupils of India. As a result small eateries or cafes opened around Kolkata-then Calcutta, where the menu consisted mainly of mutton chops, mutton and chicken cutlets, tea, Kobiraji, custards and so on.

This recipe of Chicken Cutlet is a feeble attempt of mine to recreate that classic taste in home. Traditionally the cafes use ground toast biscuits as the crust, but I felt the breadcrumbs gave me a better result. Besides I added Parmigiano-reggiano to season the breadcrumbs which I must suggest strongly, as that really enhanced the flavour. Otherwise, the recipe and the preparation of chicken cutlet is a no fuss procedure and anybody can make that in their home.

Chicken Cutlet

Serves 2

Ingredients:

2 boneless chicken breasts

1 tsp onion powder

1 tsp garlic powder

Juice of 1 lime

2 cups of bread crumbs

½ cup of finely grated parmigiano-reggiano

Salt & pepper

2 eggs

1 cup of all purpose flour

Method:

Place one chicken breast on a square baking sheet and cover it with another piece of baking sheet.

Now with a meat pounder or rolling pin, flatten the chicken breast, pounding lightly. Make the chicken breast even in thickness so that they can cook evenly. Follow this process with the other chicken breast as well.

Take the pounded chicken breasts in a bowl and drizzle the lime juice over them. Add in the onion powder, garlic powder, salt and pepper and rub them over the chicken breasts nicely.

Cover the bowl with a plastic film and let it marinate for about an hour inside the fridge.

After one hour take your marinated chicken breasts.

Arrange three large bowls. Break the eggs in one bowl. Season the eggs with salt and pepper.

In another bowl add the all purpose flour. Season the flour with salt and pepper.

In the third bowl you mix in the bread crumbs with the grated parmigiano-reggiano. Season them with salt, pepper and garlic powder.

Heat enough oil to shallow fry the chicken breasts in a frying pan. Switch the flame to low to medium.

Take one flattened and marinated chicken breast and roll it in the flour until nicely coated.

Then dip it inside the seasoned eggs.

Finally roll them in the breadcrumbs and make sure the chicken is properly coated with it.

Release the coated chicken breast inside the hot oil.

Fry it flipping the sides, until both the sides are golden and crisp, which will take around 5-6 minutes on low to medium flame.

Transfer them on kitchen towel to soak off their excess oil.

Serve the chicken cutlets immediately, with the dipping sauce of your choice and some sliced onions, cucumbers and lime wedges.