Kerala-style Breaded Chicken Cutlets

Ingredients

In this Kerala adaptation of Cotoletta alla Bolognese, we incorporate the unique flavors of Kerala cuisine. The original Italian dish is typically made with veal or chicken, coated in breadcrumbs and fried. However, in this Kerala version, we marinate the chicken with traditional Kerala spices like turmeric, ginger, and black pepper. Additionally, we enhance the breadcrumb coating with the aromatic flavors of curry leaves and coconut, giving it a distinct Kerala twist. We alse have the original recipe for Cotoletta alla Bolognese, so you can check it out.

• 500g (1.1 lb) boneless chicken breast 500g (1.1 lb) boneless chicken breast
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon black pepper powder 1 teaspoon black pepper powder
• Salt to taste Salt to taste
• 1 cup breadcrumbs 1 cup breadcrumbs
• 2 tablespoons grated coconut 2 tablespoons grated coconut
• 1 tablespoon chopped curry leaves 1 tablespoon chopped curry leaves
• 2 eggs, beaten 2 eggs, beaten
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the turmeric powder, ginger paste, black pepper powder, and salt. Mix well to form a paste.
2. 2.
   Cut the chicken breast into thin slices and coat them evenly with the spice paste. Allow the chicken to marinate for at least 30 minutes.
3. 3.
   In a separate bowl, combine the breadcrumbs, grated coconut, and chopped curry leaves.
4. 4.
   Dip each marinated chicken slice into the beaten eggs, then coat it with the breadcrumb mixture, pressing gently to ensure it adheres well.
5. 5.
   Heat vegetable oil in a frying pan over medium heat. Fry the breaded chicken cutlets until golden brown and cooked through, approximately 3-4 minutes per side.
6. 6.
   Remove the cutlets from the pan and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the Kerala-style breaded chicken cutlets hot with your favorite chutney or a side salad.

Treat your ingredients with care...

• Chicken breast — For best results, slice the chicken breast into thin, even pieces to ensure even cooking.
• Curry leaves — If fresh curry leaves are not available, you can use dried curry leaves as a substitute. However, fresh curry leaves provide a more vibrant flavor.

Tips & Tricks

• To make the cutlets spicier, add a pinch of red chili powder to the marinade.
• For an extra crunch, you can double-coat the chicken by dipping it in beaten eggs and breadcrumbs twice.
• If you prefer a healthier version, you can bake the cutlets in a preheated oven at 200°C (400°F) for approximately 15-20 minutes, flipping them halfway through.

Serving advice

Serve the Kerala-style breaded chicken cutlets as an appetizer with a side of mint chutney or tomato ketchup. They can also be enjoyed as a main course alongside steamed rice and a fresh cucumber salad.

Presentation advice

Arrange the crispy cutlets on a platter, garnished with fresh curry leaves and a sprinkle of grated coconut. Serve them with colorful chutneys or sauces for an appealing presentation.