Minced Chicken Cutlets

Minced Chicken Cutlets

Minced chicken cutlets are usually made in so many different variations around the world. A few variations in spices but most often the method is quite similar.

In Russia they make it with milk soaked bread, salt, pepper, garlic, cheese.
In Thailand they make these with some soya sauce, fish sauce, galangal etc…
In India they add a whole lot of Indian spices such as garam masala etc.
Each and every one incredibly tasty.

This is my version of these delicious mince chicken cutlets. The best part about these is that they can be put together in an instant. I find myself making these when I’m pressed for time. And kids love them too.

Makes 10 medium cutlets
 
Ingredients 

4 boneless chicken thighs or Breast roughly chopped ( I prefer thighs)
1/2 medium onion chopped
1 tsp chopped garlic
1 tsp chopped ginger
1/2 cup cilantro
2 slices of bread soaked in milk (excess drained)
1/4 cup dry bread crumbs
1 tbsp lemon juice
Salt & Pepper to taste.

Method: 

Add all the above ingredients except the dry bread crumbs into a food processor and blend until just minced. You do not want a fine paste but a chunky mixture.

Heat a skillet with a table spool oil on medium. When hot form balls, flatten and place them on the hot skillet. Do not try to attempt moving them for at least 2 minutes or they will break.

Turn and cook on the other side for another 2 minutes.
If you are using breast meat – they will cook faster say about 3 minutes in total.
If you are using thigh meat – they will take about 4 minutes in total.
Do not over cook these as they tend to dry.
If in dough cut one in half and check to see if the center is cooked through.
(you can see I have cut one on the pan too!)

Serve hot as a side dish or with a side dish, they make great sandwiches too.
I served these with some vegetable pilaf.

Ingredients
4 boneless chicken thighs or Breast roughly chopped ( I prefer thighs)
1/2 medium onion chopped
1 tsp chopped garlic
1 tsp chopped ginger
1/2 cup cilantro
2 slices of bread soaked in milk (excess drained)
1/4 cup dry bread crumbs
1 tbsp lemon juice
Salt & Pepper to taste.

Method:
Add all the above ingredients except the dry bread crumbs into a food processor and blend until just minced. You do not want a fine paste but a chunky mixture.
Heat a skillet with a table spool oil on medium. When hot form balls, flatten and place them on the hot skillet. Do not try to attempt moving them for at least 2 minutes or they will break.
Turn and cook on the other side for another 2 minutes.
If you are using breast meat – they will cook faster say about 3 minutes in total.
If you are using thigh meat – they will take about 4 minutes in total.
Do not over cook these as they tend to dry.
If in dough cut one in half and check to see if the center is cooked through.
(you can see I have cut one on the pan too!)
Serve hot as a side dish or with a side dish, they make great sandwiches too.
I served these with some vegetable pilaf.
Bon Appetite

 

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