Chicken Cutlets - trying home ground chicken

I was pretty excited to find the pack of salad greens in the local store and was feeling rather please with myself. The husband pointed out that they were not organic, etc, etc. Well they tasted pretty good and I did wash them several time.

No one in the house like any meat other than chicken, there a lot of ground meat recipes that I think are quite convienient and actually like with something like ground lamb, unfortunately they do not turn out right with ground chicken. Well, I tried something simple just to see how this would turn out - grinding the chicken at home. I used skinless chicken thighs and actually the chicken was nice and moist. I made these flavorful chicken cutlets and served them with a side of salad and a Trader Joe raspberry dressing.

Generally happy, I shall be making chicken meatballs and spagetti this week.

Chicken Cutlets

Prep Time - 45 minutes

Cook Time - 25 minutes

Makes 10 medium sized cutlets

Ingredients

3/4 lbs boneless skinless chicken thighs (excess fat trimmed)

1 large piece peeled ginger (about 1 - inch)

3 green chillies (seranno or jalepenos)

3-4 pods garlic

1 red onion, peeled and cut into 4 pieces

2 teaspoons cumin-coriander powder

1/3 cup fresh cilantro leaves

1 egg

3/4 plain breadcrumbs

Oil for shallow frying

Method of Preparation

1. Place the chicken, ginger, chillies, garlic, onion, cumin-coriander into the bowl of a large food processore and process for 5 minutes, until the mixture in a ground coarse puree. The mixture I made retained some texture but was still fine enough to qualify as ground.

2. Remove the mixture into a mixing bowl and chop the cilantro and mix in.

3. Beat the egg and mix into the chicken. Shape into oval cutlets.

4. Cover lightly with breadcrumbs and place in the freezer for 20 minutes.

5. Heat the oil in a skillet and fry the cutlets till golden brown on one side (takes about 5-6 minutes) and turn and cook till browned.

6. Drain and serve.