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HOW TO MAKE AIR FRYER CHICKEN CUTLET WITH STEP BY STEP IMAGES

• Take the chicken breast tender slices and chop them into tiny pieces or cubes. Transfer the chicken cubes to a bowl to it add salt, chili powder, coriander powder, cumin powder, ginger garlic paste and garam masala powder. Mix well and marinate for 20 to 30 minutes.
• After 20 to 30 minutes heat a tsp of oil in a pan to it add marinated chicken pieces and sauté well. These pieces are tiny enough that they will get cooked easily and fast. After a minute of sautéing cover the chicken with lid and cook for 3 to 4 minutes in low to medium flame. After 3 to 4 minutes when the chicken looks cooked put off the flame.
• Transfer it a plate and mince it well as seen in the picture. You could use a masher/ fork. Keep the minced chicken aside.
• Heat 1 tsp oil in a pan, to it add chopped onion and saute well. When the onions look sauteed add ginger garlic paste. Saute well.
• When the onions look sauteed add red chili powder and turmeric powder.
• Saute for a second then add mashed boiled potato, minced chicken and chopped coriander leaves. Mix the mixture well adding required amount of salt until the mixture is combine well and makes a ball. This should take about 2 to 3 minutes. Then put off the flame and keep the mixture aside to cool down.
• Meanwhile take bread slices and make it into small pieces. In a blender add the bread pieces and blend it into crumbs. Transfer the bread crumbs to a plate as it will be easy to coat the cutlets.
• Now in a bowl break an egg and beat it well. Keep this aside as well. This mixture will be used for dipping cutlets before coating with bread crumbs.
• Now pinch a small portion of the mixture and roll it into a ball, then flatten it gently by placing it between 2 palms. This is basic cutlet shape. I dint have to add any bread crumbs or flour to the cutlet mixture as it was not soggy, if you think your mixture is soggy add breadcrumbs/ maida a few tbsps to get right texture. It is important for binding or making the cutlet to hold in right shape without falling apart. (You can also use any shaped cutter/ mold to shape your mixture. Repeat the process till all the mixture is complete)
• Now gently take one shaped cutlet mixture, coat it well in the egg mixture.
• Now  transfer the egg coated cutlet on to the bread crumbs. Coat the egg coated cutlets well in bread crumbs. When coated well keep it aside. Repeat the whole process till all the cutlet mixture is coated.
• Preheat Air fryer at 350F/ 180C for 5 minutes. ( I have CRUX air fryer at home and the below mentioned cook time suits me, timing may vary a little according to the brand) When the air fryer is preheated brush a tbsp of oil on the baking rack/ place a parchment paper on the baking rack (prevents chicken from sticking) then place the chicken pieces one by one evenly without overcrowding. Do not brush oil over the cutlet gently. Now cook for 6 minutes. After 6minutes remove the rack from the air fryer and flip the chicken cutlet gently and cook for 6 more minutes again. After 6 minutes you will notice that the chicken is evenly and cooked crisp. Serve the chicken cutlet hot with ketchup and air fry the next batch. Cook time might differ slightly for each air fryer brand so air fry it accordingly.