CUES ON CUTLETS

Don’t you just hate it when painstaking cutlets turn out dry ?
Here are some of my tried and tested tips for succulent and juicy Shredded Chicken Cutlets , originally perfected by my Aunty Phyllis :
1. Use large size breasts SKIN-ON , for the cooking process and discard just before shredding. Cooking with skin is a great tip for moist meat and a rich taste.
2. Sautee sliced onion , finely chopped ginger , green chilly , tomato , a little turmeric , garam masala (allspice powder) , fennel powder in a pan before adding the chicken. (( It is so boring to just "boil" as recipes instruct ))
3. Avoid whole spices since they sometimes break up and land in a hapless person's mouth. Stick to spice powders that dissipate uniformly.
4. Leave behind sufficient gravy , this will get absorbed by the shredded meat when the mixture cools.
4. Allow chicken to cook in its own juices. Do not add water. Consistency should be so soft that it shreds very easily with a fork , and takes no more than a couple of minutes.
5. Add finely chopped fresh herbs - coriander and mint - after the mixture cools , along with thick Greek yoghurt , chopped green chillies to taste , and additional lemon juice .
6. Use cornflake crumbs instead of regular breadcrumbs ( for the usual egg/crumb batter , seasoned with a bit of salt and pepper )
7. Shape cutlets in advance , refrigerate until ready to fry as they firm up and are easier to handle .