DAK BUNGLA FOWL CUTLETS / MURGI CUTLETS (MUGRI CUTLOOSE)

DAK BUNGLA FOWL CUTLETS (MUGRI CUTLOOSE)

A quick and easy cutlet made of sliced chicken breasts, made in the erst while Dak Bungalows / Bunglas during the British Raj. Colloquially known as 'Murgi Cutloos' by the natives who couldn't pronounce the word Çutlet' 

Serves 6    Time required: 1 hour

Ingredients

6 boneless and skinless chicken breasts
3 teaspoons fresh ground black Pepper

3/4 cup plain flour
2 tablespoons Dijon mustard
2 large eggs, lightly beaten
2 cups breadcrumbs
2 teaspoons lemon / lime juice

Salt to taste
3 or 4 tablespoons oil
Lemon wedges and onion rings for serving

Slice each chicken breast in two so as to get 12 cutlets.

Lay the chicken breasts on a plastic sheet and flatten them by pounding them with a meat mallet.

Mix the mustard, lemon juice, salt and pepper in a small bowl. Rub each piece well on both sides with this mixture.

Dredge each cutlet first with the flour, then dip in the egg mixture and roll in the bread crumbs.

Heat the oil in a large nonstick skillet. Once hot, add the cutlets, in batches, and cook on each side till crisp and brown. 

Serve with lemon wedges and onion rings.