• Making chicken cutlet mix:
  300 grams poached & shredded boneless chicken, 1 tablespoon coconut oil, 1 teaspoon jeera, 20 curry leaves, 1 cup finely chopped onions, 3 green chillies, 1 ½ inch ginger, 25-30 garlic cloves, 1 ½ teaspoons red chilli powder, ½ teaspoon pepper powder, 1 teaspoon fennel seeds powder, ¼ teaspoon cumin powder, ¼ teaspoon turmeric powder, 1 ½ teaspoons salt, 2-3 boiled & mashed potatoes, 2 tablespoons finely chopped coriander leaves, 2 teaspoons lime juice
• Heat oil in a pan, add jeera & saute for a few seconds, add curry leaves & onions & saute for 2-3 minutes till they turn light brown. Add crushed green chillies, ginger, garlic and saute for a minute or 2 on low. Add spice powders, salt and saute for a minute. Add potatoes and fry for 2 minutes on low till they get mixed well with the aromatics. Add shredded chicken, coriander leaves and lemon juice & saute for 2 minutes till everything combines well. Transfer to a bowl and set aside to cool.

Making chicken cutlets:

• Scoop out a large lemon sized portion of cutlet mix and shape it into a patty. Make all the patties and set aside.

Breading cutlets:

• Take whisked eggs in a bowl and breadcrumbs on a shallow plate. Dip each patty in the egg and roll it on breadcrumbs till they are coated well. Set aside the breaded cutlets in the refrigerator for 30 minutes to firm up.
  2 eggs, 1 cup bread crumbs

Airfrying cutlets:

• Preheat the airfryer at 190 C and brush the basket with oil. place the cutlets with some gap between each other. Brush lightly with oil and air fry for 3 minutes at 190 C, flip the cutlets and air fry for 3 minutes at 190 C. Air fry at 200 C on either side for a minute till they turn golden and crisp.
  1-2 tablespoons cooking oil