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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Murgi Cutlet (Calcutta Chicken Cutlet)   
    Categories: Asian, Poultry   
         Yield: 4 Servings   
       
       1/2 c  Onion; sliced   
         2 ts Fresh ginger; chopped fine   
         2 cl Garlic; sliced   
       1/2 ts Ground turmeric   
       1/2 ts Salt   
       1/4 ts Pepper   
         2    Chicken breasts; halved,   
              - skinned, boned   
       1/4 c  Flour   
         2 lg Eggs; beaten   
         1 c  Dried bread crumbs   
       1/2 c  Oil   
       
     These popular Jewish cutlets be eaten warm or cold, at   
     home or on picnics. Garlic, ginger, turmeric are common   
     seasonings in the cuisine and using them to marinate the   
     chicken produces a fine flavor in relatively bland meat.   
        
     In a processor, process the onion, ginger, garlic,   
     turmeric, salt, and pepper into a puree. Marinate the   
     chicken pieces in the puree for 2 to 3 hours.   
        
     Dip the marinated chicken pieces into the flour, then   
     into the eggs, and then into the bread crumbs.   
        
     In a skillet, heat the oil and fry the cutlets over   
     moderately low heat for about 4 minutes on each side.   
     The cutlets should cook slowly. Drain briefly on paper   
     towels.   
        
     Serve warm.   
        
     Makes 4 servings.   
        
     NOTE: Boneless chicken thighs may also be prepared in   
     this way.   
        
     Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes   
     Created in Exotic Sephardic Kitchens from Morocco to India   
        
     Uncle Dirty Dave's Kitchen   
       
   MMMMM   
      
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