Ti di pain?
Growing up I would always look out for these delicious ”ti- dipain” at birthday parties. They were the most beautiful thing that could simply exist at parties to me. Lying there, stacked on each other , and all sort of varieties really. Roasted chicken fillets with mayo , tuna – egg salad , butter and cheese or ham and chesse sliders. However the ones I would eagerly hope to find are the Chicken Cutlets. Mauritian ”Cateless Poulet”! Delicious , perfect bite sized, disc shaped chicken goodness filled with so much flavours and all in between a perfect bun.
I was never really interested into the parties to be honest. I would stand and observe the buffet table and oh mine so many food! Mauritian Food at its best to be honest, for you name it and have it all there lying in all their magnificence. I believe this is the moment where you feel deeply at home whatever the place you are at. When you are surrounded by food from home. But still my heart would beat for those ”ti di pain”. On Saturdays whenever I will be out on the high street, I like to pass by this particular food shop. Its window will be stacked with ”Di Pain Cateless”. A mountain of it really with the Chicken Cutlets ”Cateless” practically falling out of the bread. Isn’t this love at first sight?
The Month of May will be among the most significant month for our brothers and sisters of Islamic faith. The Holy month of Ramadan, where our Muslims friends endure a period of daily fasting , the biggest act of religious observance of its kind. It is considered as holy simply because during that month of fasting a lot of charitable deeds is being carried out to the less fortunate. And at fast breaking time (Iftaar) , a lot of Mauritian Food/ Snacks are being served to embrace this auspicious moment around family and loved ones. The atmosphere during that period is something else , on the street there will be Naan vendors , all sorts of fritters and Kebabs including these Chicken Cutlets.
Mauritian Chicken Cutlets Sliders – Cateless Poule
Makes approx. 10 Cutlets
Preparation time : 2hrs
Cooking time : 20 mins
- 1kg Chantecler chicken breasts
- 2 eggs
- bread crumbs/biscuit crumbs
- handful coriander leaves
- handful of chives
- handful of spring onions
- 1 tbsp ginger/garlic paste
- finely diced half an onion
- 1 tbsp red chilli flakes
- 1/2 a stale bread soaked and mashed
- grated cheese (optional)
- dry herbs ( oregano / optional )
- parsley (optional)
- vegetable oil for frying
- Take the Chantecler Chicken breasts , chopped coarsely and blitz the chicken in a blender.
- In a large bowl add the minced meat followed by all the above mentioned herbs and ingredients for the Cateless.
- Combine thoroughly and put to chill for 1hour max in the fridge.
- Heat your grill pan or use any non stick pan and add vegetable oil for shallow frying.
- Remove the Chantecler Chicken minced meat mixture and start by rolling into ball shape.
- Oil your palms first before rolling into big large ball shaped sized. Flatten and dip into beaten eggs and coat into the breadcrumbs.
- Fry a batch of 3 at a time flipping over carefully each at a time. Cook only for 5 mins on both sides.
- Strain and serve with any dip of your choice.
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