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India   -   Calcutta Chicken Cutlet (Murgi Cutlet)   adapted from The Varied Kitchens of India by Copeland Marks

  • 1 Large Onion -- sliced
  • 2 Teaspoons Ginger -- finely chopped
  • 2 Cloves Garlic -- finely chopped
  • 1 Teaspoon Turmeric
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 2 Whole Chicken Breast -- halved
  • 1/4 Cup Flour
  • 2 Medium Eggs -- beaten
  • 1 Cup Bread Crumbs
  • 1/2 Cup Olive Oil
Directions Put onion, ginger, garlic, turmeric, salt and pepper into a blender and process to a puree. Marinate chicken in this for 2 hours. Shake off marinade, dip cutlets into flour, then eggs and finally in bread crumbs. Heat oil in skillet and fry for 5 minutes per side over moderate low heat. Drain on paper towels.
Serves 4
Time to Make 0:00

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