Recipe: Tasty Crispy egg cutlets

Recipe: Tasty Crispy egg cutlets Delicious, fresh and tasty.

Crispy egg cutlets. The key to making crispy eggplant cutlets is to make sure you cut them super thin so that they crisp up and salting them. This is a step that many people skip but is super important. Salting the eggplant helps pull out some of the moisture and allows the eggplant and coating to get nice and crunchy on the outside.

How to make Crispy Chicken Cutlets.

In a medium bowl or plate add flour and cayenne pepper and mix.

Add eggs to a bowl or plate and whisk; In another bowl or plate add the Panko, paprika, salt and pepper.

You can have Crispy egg cutlets using 17 ingredients and 5 steps. Here is how you cook that.

Ingredients of Crispy egg cutlets

1. Prepare of For cutlets.

2. You need of boiled potatoes smashed.

3. You need of boiled eggs.

4. Prepare of small carrot chopped.

5. Prepare of small onions chopped.

6. You need of red chilli powder.

7. You need of turmeric powder.

8. You need of coriander powder.

9. Prepare of kitchen king masala.

10. Prepare of Salt.

11. Prepare of oil.

12. Prepare of Garlic chilli paste.

13. It’s of cumin seeds.

14. Prepare of Oil to roast.

15. Prepare of rice flour.

16. You need of For coating.

17. You need of Semolina/sooji for coating.

Dredge chicken tenders in flour and shake off the excess.

Then dip the chicken in the egg and shake off excess.

Another trick: Instead of the classic three-step-breading procedure (flour, egg, panko), I like to make a wet batter with the flour and egg—the panko crumbs adhere better and create a crunchier.

It will be a much lighter coating than if you used flour and egg which results in a lovely crispy outside, juicy chicken inside and no floppy, soggy crumbs falling off either.

Crispy egg cutlets instructions

1. In a kadai add oil than add chilli garlic paste cummin seeds let it saute.. Than add carrots and onions saute it untill soft than add red chilli powder turmeric powder coriander powder.

2. Now add potatoes and kitchen king masala mix well cook till 5 minutes than cool it down.. As it cools than smashed boiled eggs and add than add rice flour salt and mix well.

3. Now grease palm with oil Take small portion from from mixture make flat shape cutlets coat it with semolina and keep in referigerator for 20 mins so suzi gets coat properly over it.

4. Later apply some oil on tawa or pan and roast cutlet on slow medium flame untill golden brown.

5. Serve crispy egg cutlet with chutney and enjoy.

Place flour in a shallow bowl.

Beat eggs in a second shallow bowl.

Serve simply with Roast Potatoes or sliced on Fettuccine Alfredo for a fantastic dinner everyone will love.

Crispy Chicken Cutlets are a delicious way to enjoy chicken breasts!

Chicken is breaded with a light panko bread crumb coating and pan-fried until crisp and juicy!.