“Chop & Cutlets” are famous in Kolkata with its history dating back to many decades. These traditional evening snacks are usually served to the guests along with the sweets. Nowadays although various fast foods have come up in the market, Cutlets remain to be as popular as they used to be.

Cutlets are made in different way in different cuisines. The Indian version of meat cutlet is to fry, either cooked or uncooked, spiced meat covered with a batter or bread crumbs.

Here, I am sharing with you the recipe of Chicken cutlet in Kolkata style. This recipe is followed by a famous snacks corner in Kolkata. It is a very simple and less ingredient recipe. I am very lucky to get hold of this one in youtube and thus I can enjoy it sitting far away from Kolkata. It is a very small attempt to miss my city a bit less. 🙂

Ingredients for 2 pieces :

1. Raw chicken keema/Chicken mince – 100 gms.
2. Ginger paste – ½ teaspoon
3. Garlic paste – ½ teaspoon
4. Finely chopped onion – 1 tbspoon
5. Chopped green chilli – 1 or 2
6. Black pepper powder  – ½ teaspoon
7. Tomato Sauce – ½ tbspoon
8. Sugar – ¼ teaspoon
9. Pinch of Ajinomot or MSG (optional)
10. Salt to taste
11. Mustard oil – 1 tbspoon
12. Egg – 1
13. Bread crumbs
14. Cooking oil for deep-frying.

Procedure :

Mix the chicken keema with the above ingredients except egg, bread crumbs and cooking oil. Keep the mixture in refrigerator for 1 hour.

Beat the egg with salt and a pinch of pepper powder.

Now divide the chicken mixture into two parts and give them a flat round shape. Coat each ball with bread crumbs and then dip into the beaten egg. Again coat them with the bread crumbs.

Now on flat work surface press them by hand to give the cutlet shape. Use a knife to make the cutlet even through the edges.

Now heat sufficient amount of oil in a frying pan and deep fry the chicken cutlets into it. Transfer them on a paper towel to soak the excess oil. Serve with salad and sauce.

Note :

1. If you find it difficult to make a cutlet shape, give them just a flat round shape.
2. If your chicken mixture is too soft to bind, add 1 tbspoon of corn flour into it.
3. You can also refrigerate the cutlets for 30 minutes before frying, so that it can set properly and does not break while frying.