Malaysian Indian Style Chicken Cutlet

Ingredients

In this adaptation, the traditional Italian dish, Costoletta alla valdostana, is transformed into a Malaysian Indian delight by incorporating the vibrant flavors of Malaysian Indian cuisine. The original dish typically uses veal or pork cutlets, while this recipe replaces them with chicken cutlets to suit the Malaysian Indian taste preferences. Additionally, the traditional Italian seasonings are replaced with a blend of Malaysian Indian spices, adding a spicy and aromatic twist to the dish. We alse have the original recipe for Costoletta alla valdostana, so you can check it out.

• 4 chicken cutlets (boneless and skinless) 4 chicken cutlets (boneless and skinless)
• 1 cup (120g) breadcrumbs 1 cup (120g) breadcrumbs
• 2 eggs, beaten 2 eggs, beaten
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• Salt, to taste Salt, to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2.5g
• Carbohydrates (total, sugars): 20g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a shallow bowl, combine the breadcrumbs, turmeric powder, chili powder, cumin powder, coriander powder, garam masala, and salt.
2. 2.
   Dip each chicken cutlet into the beaten eggs, ensuring it is fully coated.
3. 3.
   Press the chicken cutlets into the breadcrumb mixture, making sure they are evenly coated on both sides.
4. 4.
   Heat vegetable oil in a frying pan over medium heat.
5. 5.
   Fry the chicken cutlets for about 4-5 minutes on each side, or until they are golden brown and cooked through.
6. 6.
   Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve hot and enjoy the flavorful Malaysian Indian Style Chicken Cutlets.

Treat your ingredients with care...

• Chicken cutlets — Pound the chicken cutlets slightly to ensure even cooking and tenderize the meat.

Tips & Tricks

• For an extra spicy kick, add a pinch of cayenne pepper to the breadcrumb mixture.
• Serve the chicken cutlets with a side of mint chutney or tamarind sauce for a burst of tangy flavor.
• If you prefer a healthier option, you can bake the chicken cutlets in the oven instead of frying them.

Serving advice

Serve the Malaysian Indian Style Chicken Cutlets as a main course dish accompanied by steamed rice or naan bread. Garnish with fresh cilantro leaves for added freshness.

Presentation advice

Arrange the chicken cutlets on a platter, overlapping them slightly. Sprinkle some additional spices on top for an attractive presentation. Serve with a side of mint chutney or tamarind sauce in small bowls for dipping.