অসাধারণ স্বাদের ঘরে তৈরী চিকেন কাটলেট/রেস্টুরেন্টের মতো/Chicken Cutlet Recipe/Chicken Fillet Cutlet

Today’s Recipe:অসাধারণ স্বাদের ঘরে তৈরী চিকেন কাটলেট/রেস্টুরেন্টের মতো/Chicken Cutlet Recipe/Chicken Fillet Cutlet

Master Chef : Rubi Ghosh

#chickencutletsrecipe
#chickenfilletcutlet
#rubiscookerytwo
#homemadechickenrecipe

Total Cooking time: 40 Mins (Prep time: 30 mins.)

HISTORICAL BACKGROUND:
Chicken Cutlet comes from the French word "côtelette". Historically, it refers to a thin-sliced piece of meat or vegetable that is dipped in egg and breadcrumb and deep-fried. The concept of chicken cutlets, popularized by dishes like pollo alla milanese in Italy, also spread widely, with variations found in many cuisines.
In India, cutlets, often made with chicken, mutton or potatoes, were introduced during the colonial era, particularly in Kolkata.

TOOLS & APPLIANCES (used here):
A) Prestige Induction Cooker (Purchased from Amazon)
(https://www.amazon.in/dp/B00YMJ0OI8?r...)
B) Hawkins Ceramic Nonstick Induction Fry Pan (from Amazon)
(https://amzn.in/d/iK82OkI)
C) Zelite Chef's knife (all purpose for Kitchen use) (from Amazon)
D) All other kitchen tools (from Amazon/Local Market)

INGREDIENTS & PREPARATION (Step by Step)

A. Marinatiion of Chicken Breast Fillets : (with ingredients & its quantity)
Boneless Chicken Breast: 350 gm. Freeze for 2 hours.
Slice to 6 thin FILLETS lengthwise. - Poke each fillet lots of tiny perforations with a fork.
Place fillets on a parchment paper or plastic shit. Cover fillets with another paper. Thump each fillet flat to even. Shift to a plate.
Marinate fillets (both sides) with Salt to taste,1/2 tsp Black Pepper, Juice of 1/2 Lemon (or white vinegar). Rest for 15 minutes.
Then, smear the marinated fillets (both sides) with the Mixture of : 2 tsp Ginger-Garlic Paste, 1 tsp chopped Green Chilli, Salt to taste, 1 tsp Red Chilli Powder, 1/2 tsp Cumin Powder,1/2 tsp Coriander Powder, 1/4th tsp Black Pepper, 1/2 tsp Mustard Oil, 2 tbsp chopped Coriander Leaves, Juice of 1/2 Lemon.

COATING/ BATTERING :
In 1st plate, take some Refined FLOUR.
In a Bowl, take mixture of 2/3 whisked Eggs, 1/4th tsp Salt & 1/4th tsp Black Pepper Powder.
In 2nd Plate, take some Breadcrumb.
Coat FILLETS (both sides) with : 1st Flour, 2nd Egg mixture, 3rd Breadcrumb, 4th again Egg mixture & last breadcrumb.
Give each coated fillet a SHAPE of Rectangle/Square/Diamond or oval.
Freeze for 15 minutes.

C. DEEP FRYING:
Take out from the Freeze. Bring to room temperature.
Heat 2-3 cups Refined oil. Put each coated Fillet into the oil in high flame.
Fry deeply in medium flame.
Shift to a serving plate. (use kitchen towel for absorbing extra oil)

D. Serve hot with Salad, Kasundi, Green Chili & Lemon slice. Soft & Juicy inside and Crispy outside.

NUTRITIONAL VALUE:
The nutritional value can vary greatly depending on how it's prepared. A chicken cutlet (100 gm) (without breading or frying) is relatively low in calories and fat, and high in protein. But, after breading and frying, its calorie,fat & carbohydrate content significantly increases .

HEALTH BENEFIT :
Chicken Cutlet is a good source of protein, is essential for building and repairing tissues, and beneficial for muscle building.
It contains various vitamins and minerals, such as Vitamin B12.
It is a good source of Selenium which builds immunity.
Due to the higher calorie and fat, should be consumed in moderation and paired with a fresh salad or steamed vegetables.

Music Links:
   • Spanish Rose