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 India - Calcutta Chicken Cutlet (Murgi Cutlet)
adapted from The Varied Kitchens of India by Copeland Marks
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Description
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Ingredients
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- 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
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Directions
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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.
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Serves
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4
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Time to Make
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0:00
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