Chicken Cutlets

4 chicken drumsticks
50 grams yoghurt
2 tbsp chopped coriander leaves
Cooking oil
1 large onion finely chopped
1 tsp crushed ginger
60 grams flour
2 large eggs beaten with a dash of salt
Bread crumbs enough to coat cutlets

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