EGG CHICKEN CUTLET

INGREDIENTS 

6 eggs boiled

100 grams of boneless chicken

6 green chilies 

chopped coriander leaves 

salt to taste 

1 raw egg

bread crumb

METHOD 

Boil the chicken pieces with little salt and turmeric cool completely and grind to a coarse paste (do not add water)

Add finely chopped green chilies coriander leaves and salt if required as we have added salt while boiling the chicken as well

Cut the boiled eggs into 2 halves and press the chicken mixture on the egg such that the inner surface of egg is covered with chicken mixture

Beat 1 egg season with little salt and pepper dip the boiled egg chicken mixture gently in egg and then coat it with bread crumbs from all the sides

Deep fry on medium heat till golden brown

Serve with tomato sauce mint chutney