For cooking the chicken: In a pan, add the washed and drained breast boneless chicken. To it, add lemon juice, salt, black pepper powder, chilli flakes and oregano and mix it well. Cover and cook till the chicken is tender. Set it aside to cool.

* Step 2

Break the cooked chicken into small pieces and add it to a mini electric chopper and chop it fine. Set it aside. Chop the onions roughly and add it to the chopper and chop it fine. Set it aside.

* Step 3

For preparing the chicken mixture: Heat oil in a pan. Add the finely chopped onions and fry till the onions turn pink.

* Step 4

Next add the finely chopped carrot and bell pepper and continue to fry on low flame. Add the chopped green chillies and the cooked minced chicken and continue to fry it.

* Step 5

Then add the ginger garlic paste and mix it well. Add the kashmiri red chilli powder, black pepper powder, chicken masala and garam masala powder and salt and mix it well.

* Step 6

Cut the brown bread slices into small slices and add it to a mixer grinder and grind it. Add this fresh breadcrumbs to the pan and continue to fry it.

* Step 7

Also add kasuri methi and the chopped coriander leaves and give it a quick toss. Off the flame and set it aside to cool.

* Step 8

Form the mixture into a dough.

* Step 9

Take a small part of the mixture and form it into a ball. Press gently and shape into patties. Add breadcrumbs to a tray.

* Step 10

To make the cornflour-egg mixture, in a small bowl, add cornflour, eggs, salt and black pepper powder and whisk it well.

* Step 11

Dip the prepared chicken cutlets first in the cornflour-egg mixture and then coat is well with the breadcrumbs. Keep it in the refrigerator for about an hour, before frying it.