Indian Style Chicken Cutlets
My daughter was complaining to me the other day about missing chicken nuggets. She claimed not to remember the last time she had them. In my mind- that is a good thing. I explained to her chicken nuggets are for younger kids and especially for those who are a bit picky and don’t like to eat anything else. It didn’t make her feel better and asked me to buy some.
I convinced her to let me make her some instead and she agreed.
I have made chicken cutlets in the past that she has enjoyed. I almost always use panko bread crumbs to add the crunch- plus I always bake them and never fry.
For these- I decided to add an Indian spin to them. I marinated the chicken tenders in garlic, lemon juice, salt and olive oil. All these ingredients gave the chicken super flavor- I was already to a good start.
Next I prepared the breading. I added mustard seeds and curry leaves to the panko breadcrumbs to add great flavor. I added turmeric, salt and coriander powder to the flour. All in all it was a lot of deliciousness going on with all the spices.
My daughter was watching me as I was putting the cutlets together and was not happy with the way they looked- especially the green curry leaves. As usual, I convinced her to try them and she was thrilled- she loved them. She claimed the chicken reminded her of popcorn! I served the chicken with the tomato rice and it was a delicious meal…
- 1 pound chicken tenders
- 1 tablespoon extra light olive oil
- Juice of one lemon
- 3 cloves garlic, minced
- 1 teaspoon salt
Add the tenders to a zip lock bag. Add the oil, garlic and salt. Marinate the chicken for 2 to 3 hours.
Breading
- 1 cup panko bread crumbs
- 1 teaspoon mustard seeds
- 5 to 6 curry leaves, cut into small pieces
- Salt
Combine and place into a wide platter.
- ½ cup flour
- 1 teaspoon coriander seeds
- ½ teaspoon turmeric
- 1 teaspoon salt
Combine and place into a wide platter.
- 1 egg, beaten
- 2 teaspoons water
- 1 teaspoon salt
Combine and place into a wide platter.
- 2 tablespoons extra light olive oil
- Juice of one lemon
Heat a non-stick frying pan and add the olive oil. Place the chicken pieces into the flour then dip into the egg mixture and finish by breading the pieces with the panko mixture. Saute on each side for 3 to 4 minutes on medium high heat. Repeat with the rest of the chicken pieces and serve with lemon juice.
