Chicken Cutlets

Ingredients

2 1/2 cups cooked chicken

2 large onions - chopped fine
4 cloves garlic - peeled and chopped fine
1 tsp salt
1/4 tsp powdered black pepper
1 Tbsp chopped coriander leaves
1 Tbsp butter/oil

For the Panada Sauce:

1/4 cup flour
3 Tbsp butter/oil
1 cup milk
1 tsp salt
1 egg - slightly beaten
2 Tbsp flour - seasoned with a dash salt & pepper
Oil for deep frying
Bread crumbs for coating
Ingredients

2 1/2 cups cooked chicken

2 large onions - chopped fine
4 cloves garlic - peeled and chopped fine
1 tsp salt
1/4 tsp powdered black pepper
1 Tbsp chopped coriander leaves
1 Tbsp butter/oil

For the Panada Sauce:

1/4 cup flour
3 Tbsp butter/oil

1 cup milk
1 tsp salt
1 egg - slightly beaten
2 Tbsp flour - seasoned with a dash salt & pepper
Oil for deep frying
Bread crumbs for coating
Method
Make the Panada Sauce with the ingredients. Keep aside.
Heat 1 Tbsp oil in a saucepan and add onions and garlics.
Turn around over high heat till the onions are transparent then add chicken salt and black pepper.
Turn around a few more times and remove from heat.
Mix the panada sauce, chicken and coriander leaves and leave the mixture to chill, for at least half an
hour.
After the mixture is chilled, shape the cutlets with the help of beaten egg, flour and bread crumbs.
Fry and serve.