Kotlet-e Morgh (Persian Chicken Cutlets)

🧂 Ingredients

• 500 g Ground chicken(Ensure it's not too lean for better flavor and texture.)
• 300 g Potatoes(About 2 medium-sized potatoes.)
• 1 medium Onion(Finely grated or minced.)
• 1 large Egg(Acts as a binder.)
• 1/2 teaspoon Turmeric powder(For color and flavor.)
• 1 teaspoon Salt(Or to taste.)
• 1/2 teaspoon Black pepper(Or to taste.)
• 2 tablespoons All-purpose flour(Optional, for a slightly firmer mixture.)
• for frying Vegetable oil(Enough to generously coat the bottom of the pan.)
• approx. 1 cup Breadcrumbs(For coating. Panko breadcrumbs can provide extra crispiness.)

👨‍🍳 Instructions

1. 1

   Prepare the potatoes: Peel the potatoes and cut them into quarters. Place them in a pot, cover with water, and add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until fork-tender. Drain the potatoes thoroughly and mash them until smooth. Let them cool slightly.

   ⏱️ 20 minutes
2. 2

   Grate the onion: While the potatoes are cooking, finely grate the onion using a box grater or mince it very finely. Squeeze out any excess liquid from the grated onion to prevent the mixture from becoming too wet.

   ⏱️ 5 minutes
3. 3

   Combine ingredients: In a large bowl, combine the ground chicken, mashed potatoes, grated onion, egg, turmeric powder, salt, and black pepper. If using, add the all-purpose flour. Mix everything together thoroughly with your hands until well incorporated. Be careful not to overmix, which can make the kotlets tough.

   ⏱️ 10 minutes
4. 4

   Shape the kotlets: Lightly wet your hands to prevent sticking. Take a portion of the mixture (about 1/4 cup) and shape it into oval patties, about 1/2 inch thick. You should get about 12-15 kotlets.

   ⏱️ 10 minutes
5. 5

   Coat the kotlets: Spread the breadcrumbs on a plate or shallow dish. Gently press each shaped kotlet into the breadcrumbs, ensuring both sides are evenly coated. Shake off any excess.

   ⏱️ 5 minutes
6. 6

   Pan-fry the kotlets: Heat about 1/4 inch of vegetable oil in a large skillet over medium-high heat. The oil is ready when a breadcrumb sizzles immediately upon contact. Carefully place the breaded kotlets in the hot oil, ensuring not to overcrowd the pan (fry in batches if necessary). Cook for 4-6 minutes per side, until deeply golden brown and cooked through. The internal temperature should reach 74°C (165°F).

   ⏱️ 15-20 minutes
7. 7

   Drain and serve: Remove the cooked kotlets from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve hot.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓For a crispier coating, you can double-coat the kotlets: dip them in beaten egg first, then in breadcrumbs.
• ✓Kotlets are fantastic served in a sandwich with fresh herbs, tomatoes, and a dollop of yogurt or mayonnaise.
• ✓These can be made ahead of time and reheated in the oven or a skillet.
• ✓Adjust the amount of salt and pepper to your preference.

🔄 Variations

• Kotlet-e Goosht: Use ground beef or lamb instead of chicken.
• Add finely chopped fresh herbs like parsley or cilantro to the mixture for extra flavor.
• Incorporate finely chopped bell peppers or zucchini for added vegetables.

🥗 Nutrition

Per serving