Muslims around the world look forward to Ramadan each year like Christians look forward to Christmas. Just like traditional Christmas foods, Ramadan comes with its own traditions. However, sometimes it feels refreshing to add a twist to your traditional iftar (breaking fast) dinners. Try this delicious potato, egg, and chicken cutlet recipe this Ramadan. Crispy on the outside with a crust of crunchy vermicelli, these cutlets are full of protein to restore your energy after a day of fasting. With a few simple ingredients, this recipe is going to be a hit at your iftar dinners.
Potato cutlets are a common food around the world. In India, a potato cutlet is generally known as an “aloo tikki” and is a popular street food item. This aloo tikki is equally famous in Bangladesh and Pakistan, but depending on the region, there is always a slight variation in the spices and herbs used in the recipe. This cutlet recipe is a fusion take on the traditional aloo tikki with extra protein in the form of eggs and chicken. What makes this recipe unique is the outer coating. While traditional tikkis generally use all-purpose flour or gram flour (besan) coating, this recipe uses crunchy Indian vermicelli to coat the cutlets. So if you are looking for chicken cutlet recipes for dinner this Ramadan or just generally looking for good chicken cutlet recipes, this recipe is for you.
Ingredients For Potato, Egg, and Chicken Cutlet Recipe
The mashed potatoes in this recipe contribute to the texture of the cutlet dough, making it soft and moist. They also add a subtle sweetness to the overall flavor.
The shredded chicken adds protein and flavor to the cutlet dough, making it more filling and satisfying.
The finely chopped or grated hard-boiled eggs add richness and depth to the flavor of the cutlet dough, while also contributing to its texture.
The beaten eggs act as a binding agent for the cutlet dough, helping it hold together during the deep frying process.
The oil used for deep frying the cutlet adds a crispy outer layer, while also imparting a subtle flavor and aroma to the finished dish.
Step By Step Recipe For Chicken Cutlet Recipe
To begin, in a large bowl, mash the boiled potatoes using a fork or a masher until they are smooth and without any lumps.
Next, add the boiled chicken and finely chopped or grated hard-boiled eggs to the bowl.
Then, add salt, black pepper, cumin seeds, red chili flakes, chat masala, chopped green chili, chicken, and green onion to the bowl.
Mix all the ingredients together until they form a cohesive dough.
Divide the dough into equal-sized portions and shape them into round patties.
In a shallow bowl, beat two eggs and keep them aside.
In another shallow bowl, crush the vermicelli into small pieces and keep it aside.
Dip each cutlet into the beaten egg and coat it well on both sides.
Then, dip the cutlet into the crushed vermicelli and coat it evenly.
Heat oil in a deep frying pan or a kadhai over medium heat.
Once the oil is hot, carefully add the coated cutlets into the oil and fry them until they turn golden brown and crispy.
Use a slotted spoon to remove the cutlets from the oil and place them on a paper towel-lined plate to remove any excess oil.
Finally, serve the hot cutlets with green and red chutney as a delicious snack or appetizer.
To make the most of these chicken cutlets, you can try serving them in different ways to suit your taste. To begin with, arrange the hot and crispy cutlets on a serving platter and garnish them with chopped cilantro leaves and lemon wedges. For dipping, serve them with green and red chutney, or any other dip or sauce of your choice. Alternatively, you can also pair these cutlets with a hot cup of tea or coffee for a perfect snack or breakfast option. If you want to make a more filling meal, serve them with your traditional Indian meals like egg biryani or mutton biryani, fried chicken or chicken or egg curry as a side dish.
To ensure that you can enjoy the leftover Potato, Egg, and Chicken Cutlets later, it’s important to store them properly. Start by allowing the cutlets to cool down to room temperature before storing them. Then, place them in an airtight container to prevent moisture from getting in. You can store them in the refrigerator for up to three days. If you plan on storing them for longer than three days, consider freezing them instead. To reheat the cutlets, preheat your oven to 375°F and place the cutlets on a baking sheet. Bake for 8-10 minutes or until heated through and crispy. If you notice any signs of spoilage, such as an off odor, discoloration, or a slimy texture, discard the cutlets immediately.
To keep cutlets crispy, avoid overcrowding them in the pan while frying and make sure the oil is hot enough before adding the cutlets. After frying, place the cutlets on a wire rack to allow excess oil to drip off, rather than stacking them on a plate, which can make them soggy.
With this recipe, it’s not necessary to dip them in flour first because we are using a vermicelli breading which creates a nice crunchy texture. But if you are using a four breading, then dipping in flour before egg, and then dipping in flour again creates a nice crispy layered outside.
Chicken cutlets can become chewy if you overcook them or cook at too high of a temperature.
The term “cutlet” is believed to have originated from the French word “cotelette”, which means a small rib or chop. Over time, the term came to refer to a thin slice of meat that is typically coated and fried.
Examples of cutlets include potato cutlets, chicken cutlets, pork cutlets, lamb cutlets, veal cutlets, and beef cutlets. These meats or veggies are typically sliced thin or chopped and mashed together and then coated in a breading before being fried or baked.
The cooking time for cutlets varies depending on the type and thickness of the meat. Generally, it takes around 3-4 minutes per side to cook chicken cutlets, while pork and beef cutlets may take longer.
The best cut of meat for cutlets is a lean and tender cut, such as chicken breast, pork tenderloin, or beef sirloin. These cuts are typically thin and pounded with a tenderizer, or they are chopped and mashed together with a binder like potatoes.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
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