(CHICKEN MINCE CUTLETS)
Though the Jewish influence on Bengali cuisine is chiefly seen in the dominance of confectioners like Nahoum’s and Flury’s, there has also been an import of a large number of savoury dishes as well. This is one such.
Preparation time: 30 minutes
Serves: 5 pieces
1 kg chicken mince
150 gm onion, chopped
25 gm mint, chopped
30 gm chilli, chopped
30 gm coriander, chopped
20 ml lemon juice
25 gm garlic paste
15 eggs
100 ml oil
Salt to taste
1. |
Add all the ingredients, except the eggs, in a bowl. Mix well and refrigerate for 45 minutes. |
2. |
Divide the chicken mixture into 5 equal portions. |
3. |
Beat 3 eggs in a bowl. |
4. |
Take one portion of chicken mixture on your wet palm. Flatten with the help of your other palm into a heart-shaped cutlet. |
5. |
Heat 20 ml oil in a non-stick pan on medium flame. |
6. |
Dip one cutlet in the egg wash and sauté. |
7. |
Pour egg wash over the cutlet till it coats the cutlet completely. |
8. |
Repeat the process for the rest of the cutlets. |
9. |
Serve hot. |