Themed Image2

Share |

  • Subscribe to Caripoule
    Mauritian Food Blog
    Enter your email address:

    Delivered by FeedBurner

       Madeleine Philippe

Subscribe now to
Madeleine's Newsletter & Mailing List


 Madeleine Philippe
Cancer Foundation (Aus) Inc

Look for Other Recipes on the Menu     

Please note that all spoonful measures are flush not heaped spoonfuls.   Join our mailing list for latest recipes and newsletter.    Share  

Cotelettes de poulet

Chicken cutlets  Share  

Air Mauritius
Air Mauritius News & Specials 


  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
cotelettes de poulet 


  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.
You can access these recipes for your personal use only. 
Madeleine Philippe © 2010      Photo Gallery Link
Access Menu Recipes from Mauritius
Access "print enabled" recipes.
Subscription required.
Search for more recipes
Copyright Notice: Please be advised that permission is granted to viewers of these recipe pages to print recipes only for their own personal use. Permission is not given for webmasters of other web sites to copy any of the recipes for redisplay on their web sites. Webmasters are however free to provide links to this recipe page, if they so desire. Permission may be given for the use of  sample recipes for  promotional purposes. Contact Madeleine Philippe with your request.
Designed and compiled by Madeleine and Clancy Philippe. Information contained in this homepage is given as supplied and in good faith. No responsibility is taken for any losses or misgivings which may arise from the use of any supplied information. Results are very dependent upon cooking skills and as such, we cannot guarantee perfect results from the use of our recipes for everyone. We welcome emails bringing to our attention any inaccuracies or suggestions for improvement.