Chicken Cutlets

Ingredients

1 Kg Chicken Breasts Boneless,
1 egg
1 cup Yogurt
1 cup Maida
1½ cups plain bread crumbs
1 clove garlic, minced
1½ cup Grated Cheese
1 cup fresh chopped Kothmir
3 fresh Tulsi Leaves Chopped
¼ + ¼ tsp dried Oregano
Pepper & Salt as per taste
Oil for frying

Method

Slice each chicken breast palm flat into 3 halves from the palm top side of the breast. Take a plastic sheet and pound between the layers of plastic to flatten evenly. Once done take these cutlets into working dish, season it and keep it aside.

In a mixing bowl mix bread crumbs, ½ cup grated cheese, garlic, kothmir, tulsi, oregano, salt and pepper and transfer this mixture onto a flatten plate.

In the same bowl beat 1 egg. Add yogurt, seasoning, oregano and flour. Beat the mixture into a fine cream. Add water if needed. Marinate all the pounded chicken breast into the creamy mixture for an hour or more.
Heat oil in a shallow frying pan. Lift each cutlet out of the marination let the excess cream drip off. Place the cutlet in the bread crumbs and press down to coat. Turn the cutlet and coat the other side, pressing down to make sure the breading sticks. Shake off any excess bread crumbs and place the cutlet in the pan and fry from both sides until crispy golden brown evenly. Finish off the rest in the same way.

GarNICHE with lime and green chutneys.