Make and freeze Chicken Cutlets

April 27, 2019

A South-Indian version of chicken cutlets is an easy make-ahead fried snack for any time of the day or any special occasion. It is a patty made with boneless chicken cooked with freshly ground spices, lots of curry leaves and with some boiled potatoes which are shaped breaded before deep frying or freezing. 

Make and freeze some Chicken Cutlets


Have you noticed? I have changed the blog title My Life in Yanbu to Two Bowls and One Spoon but the link remains the same lifeinyanbu. I need to change it but I am not convinced with the TBOS either! So still sitting on it and the same reason why my watermark is now fashfaiz :-P

Many of you have already made these cutlets via my Instagram Highlights and some are making part of Ramadan meal prep. It gives me immense pleasure to see some of your creations and feedback. Makes me want to share more failproof recipes and make you face your fears of trying it. So I thought I should share it for my blog readers too. I am sorry couldn't make it here much earlier. 

Make and freeze some Chicken Cutlets

If you follow my method described here, you will not get disappointed! trust me. When I shared the making on stories, a lot of you DMed that your experiences with making cutlets were a disaster and my tips are helpful. Even I had a bad batch of cutlets that tasted less chicken or too oily or too soft etc. I came up with this recipe after a few good trials and the best thing about my recipes is adding fennel seeds in hot coconut oil and letting it sizzle and bleed flavour into the fat. 

My recipes are always very detailed and hence the lengthy page :-) I have to cater for all levels of cooks and especially the beginners! I have included some tips that will help you save from too many dishes to wash :-D 

Make and freeze some Chicken Cutlets

Like in all the patty making recipes, moisture is our enemy. We don't need excess moisture lingering in the mixture which makes it hard to keep the cutlets in shape and not drink up oil. So please follow my steps when making for the first time. 

Kerala Style Chicken Cutlet - Make and freeze  

INGREDIENTS

Pressure cook or boil:
250 grams potatoes (2 medium sizes)

Pressure cook or pot cook:
500 grams boneless chicken pieces
1/4 teaspoon turmeric powder
1/2 teaspoon freshly ground black peppercorns
2 dried red chilli
Salt to taste
a dash of water 

Saute and cook:
1 tablespoon coconut oil
1 teaspoon fennel seeds
200 grams or 2 medium-sized red onions
A handful of curry leaves
1 tablespoon ginger garlic paste
2 to 4 green chillies
Salt to taste
mashed potatoes
ground chicken mix
1 1/2 teaspoon ground pepper
1 teaspoon garam masala

2 cups breadcrumbs - store-bought or homemade
2 egg whites, whisked
Enough cooking oil to deep or shallow fry

METHOD:

Prepare the Potatoes:
  1. Boil the potatoes with skin in a pressure cooker until soft for about 3 to 5 whistles
  2. Peel the skin off while warm and mash it with a fork and keep aside
I insist to boil the potatoes with skin because this will help to reduce the moisture which otherwise will make sloppy cutlets that will drink up the oil while frying. 

Prepare the Chicken:
  1. Add the chicken pieces and spice powders into the same cooker and cook for 3 whistles on medium flame
  2. Boil-off any excess stock and let it cool
Using the same cooker to reduce the number of dishes to wash! 

Prepare the Breadcrumbs and Chicken:
  1. Prepare the breadcrumbs with 2 to 4 slices of bread. The best way to do at home is to pulse all those slices and crusts that you saved up in the freezer. Pulse and grind until crumbs. 
  2. Transfer the breadcrumbs to a wide bowl
  3. Add the cooled chicken into the same grinder and pulse it to crumbs in batches 
Ensure the mixie or grinder is completely dry before you add the bread pieces as you need the breadcrumbs completely dry. You can use the same grinder to grind the cooked chicken without having to wash again. So once again reducing dishes to wash! 

Prepare the masala:
  1. Heat coconut oil in a shallow pan or pot on medium flame
  2. Add fennel seeds, onions, lots of curry leaves, ginger-garlic paste, green chillies and salt 
  3. Saute until wilted and aromatic 
  4. Add the mashed potatoes and the ground chicken 
  5. Mix in the freshly ground pepper and garam masala
  6. Mix thoroughly until all combined well 
  7. Taste test and adjust the salt and spices
  8. Switch off and let it cool
Shape and bread the Chicken Cutlets
  1. Make desired shape and size patties and line them on a flat plate
  2. Dip each pattie in the whisked egg white and then use your other hand to roll it in the breadcrumbs - one hand for wet and the other for dry - this way you save the mess. 
  3. Refrigerate until it is time to fry
To Freeze the Chicken Cutlets:
  1. Keep the breaded cutlets tray in the freezer until each of it is frozen completely
  2. Transfer the individually frozen cutlets into a ziplock
  3. Label the date and keep in the freezer not more than 1 month. 
Fry the Chicken Cutlets:
  1. Heat enough oil in a shallow pan for shallow fry or in a deep pan for deep fry 
  2. Drop a few frozen cutlets into the hot oil. Do not thaw the frozen cutlets. From freezer into the hot oil on medium flame.
  3. Fry each batch for 5 minutes making sure to flip the cutlets to ensure even frying both sides 
  4. Transfer to a plate and serve hot as is or with ketchup
Do not thaw the frozen cutlets. This applies to anything that you need to fry and which is frozen. I learnt the hard way and realized that most of the frozen snack packs have this caption for a reason. Thawing frozen cutlets will add back moisture making it hard to fry in hot oil. Yes, the oil will splutter when you add the frozen cutlets but not as bad as it would if you thawed. So to get perfectly fried cutlets, that is not too oily and still crunchy outside, fry them as soon as they are out of the freezer.

Make and freeze some Chicken Cutlets

Chicken Cutlets for the Carnivore Soul. :-)

I hope to slowly add all the pending recipes in this blog which I might rename to something else. But for now... you can still search the google with "Yanbu" :-P (eg. falafel Yanbu) to get to my recipes. 

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