Ingredients:

1. 4 chicken drumsticks

2. 50 grams yoghurt

3. 2 tablespoons chopped coriander leaves

4. cooking oil

5. 1 large onion finely chopped
6. 1 teaspoon crushed ginger
7. 60 grams flour
8. 2 large eggs beaten with a dash of salt
9. bread crumbs enough to coat cutlets

Method: 

1. 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.
2. Mix the yoghurt, coriander, chopped onions and crushed ginger together. Marinate the chicken pieces in mixture for at least two hours.
3. 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.
4. 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.
5. 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. 
6. Serve with chatini cotomili, piment and pomme d'amour. Serve with potato chips.