Wash the chicken mince well and drain off the water. Keep it in a mixing bowl and massage it using your fingers for a minute or two
To this add all other ingredients (except the oil, eggs, bread crumbs and pepper)
Mix the mince mixture very well, so that everything is evenly incorporated. Pinch out lemon sized balls, from this and shape then into patties
Coat each of them in bread crumbs and arrange them on a plate/tray. Refrigerate these, so that they set, for an hour or minimum of 15 minutes, if you are short on time
Break and beat the eggs in a bowl, along with a tablespoon of water and the pepper. Also, heat your cooking pot with the oil. Dip each crumb coated patty in it (drain off any excess) and drop it in the oil
Fry the chicken cutlets, over medium low heat (this is important) for 3-4 minutes on each side. When done, remove on absorbent kitchen towels
Serve your extremely yummy Parsi chicken cutlets or patties with some ketchup and some masala chai and enjoy!
