Carefully remove all skin from
chicken drumsticks. With the blunt edge of a big knife and starting at
the smaller of the drumstick, clear flesh from as close as possible to
bone, and gently push towards the big end of drumstick. Keep chicken
meat in one piece. Leave last half inch or one centimetre of chicken
flesh tied to chicken bone.
Mix the yoghurt, coriander, chopped
onions and crushed ginger together. Marinate the chicken pieces in
mixture for at least two hours.
Remove chicken pieces and shape into
flat cutlets as in picture. Coat with flour, then into the beaten
eggs, and coat with a thin layer of breadcrumbs. Press breadcrumbs
onto cutlets with fingers.
Heat oil in enough quantity to fry
cutlets over medium heat in a frying pan. When oil starts sizzling,
carefully place cutlets and fry one by one until cooked on both sides.
Turn cutlets over to cook both sides until golden brown. Be careful
not to overcook.
At times, you may find that the cutlets are golden
brown on the outside but not fully cooked inside. Place cutlets on a
grill in an oven tray. Heat up oven to 180 degrees C and place cutlets
in in middle position for 30 minutes or until cooked on the inside.
Check at regular intervals to make sure that the cutlets do not overcook
on the surface.
Serve with chatini cotomili, piment
and pomme d'amour. Serve with potato chips.
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