Ingredients
Poached Chicken:
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Water 1 l
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Chicken breast 300 g
Cutlets:
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Potato boiled, mashed 1.3 kg
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Red chilli, powder 7 g
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Garam masala, powder 7 g
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Green chilli, chopped 10 pc
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Fresh coriander, chopped 40 g
Coating and Frying:
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Eggs 4 pc
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Bread crumbs 300 g
Preparation
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Poached Chicken:
- Dissolve Knorr Professional Chicken Stock Powder in simmering water and poach chicken breast in stock for 10 minutes.
- Remove and cool down. Then shred into smaller pieces.
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Cutlets:
- Season the poached chicken and potatoes with Knorr Professional Chicken Stock Powder, spices, Knorr Professional Lime Seasoning, green chilli's and herbs.
- Divide the mix into 4 balls.
- Make a cavity in each ball and squeeze the mayo inside and seal it properly to prevent spilling.
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Coating and Frying:
- Coat them with beaten eggs and drench them in crumbs.
- Deep fry in Rafhan Corn Oil till crisp and golden.
- Serve hot with Knorr Professional Chilli Garlic Sauce and Knorr Professional Barbecue Sauce.
