Chicken Cutlet

My mother's recipe - improvise as you deem fit :)

Ingredients

Minced chicken 500 gms (you can also buy pieces and cook and grind them in the mixie. I bought 500 gms and I got 12 cutlets out of it - reduce as required)

3 Potatoes medium sized, this acts as the binder

Chopped onions

Chopped green chilly

Chopped ginger

Chopped coriander leaves (cilantro)

2 eggs

Bread crumbs (I powdered rusk in the mixie, that's nice too)

Salt

Procedure

Boil potatoes and keep ready.

Fry the chopped onion, chillies and ginger until a lil brown.

Add the minced chicken and salt and stir and cook. This cooks real fast. The chicken may curl up and form lumps, keep breaking them.

Alternatively, cook chicken in salt separately and then pass in through grinder so that it becomes fiber-y. I am guessing this consistency may be nicer.

And then add that mix to the fried-onion-chilly-ginger mix. This mix should be dry in the end, no water.

Now let it cool enough for you to roll the mix with your hands.

Mash the potatoes and add to chicken. Also add the chopped coriander now and mix everything well.
Check taste.

Break 2 eggs and carefully separate the white and yellow. Use a sieve or just break in half and keep pouring out the white.

Mix one of the yellows into the chicken mix. Two will make it watery - so keep the second aside and make an omelette or something :)

Keep the white aside in a flat vessel.

Now make round patties with the chicken-potato mix so that they hold well together.

Keep the bread crumbs and the egg white ready in two separate open vessels.

Dip each cutlet into the egg white and then immediately into the bread/rusk crumbs so that it is coated well and dry.

Now heat oil in a wide pan and shallow-fry each cutlet.

Serve hot with tomato ketchup, if you like it that way! Or make a burger.