Heat 1 tbsp oil in a pan, fry the chopped onions and garlic till light brown. Keep aside.
Marinate the minced chicken with lemon juice, black pepper and a little salt, keep aside for 15 odd minutes.
Add the onion juice, ginger juice, chopped green chilies, coriander leaves and fried onion and garlic. Mix well, keep aside for at least 2-3 hours.
Add the pieces of bread, give it a hearty mix.
Adjust seasonings.
Take the plain flour in a flat dish and the bread crumbs in another. Keep the whipped eggs in a wide-mouthed bowl.
Take a generous spoonful of the minced chicken, using your hands, carefully shape it like a cutlet.
Roll the cutlet in the plain flour, dip in the egg wash and finally roll in the breadcrumbs, ensuring the cutlet is coated evenly on all sides.
Press the crumbed fillet gently, shake off any extra crumbs.
Repeat for the remaining minced chicken.
Heat the oil in a deep frying pan, fry the cutlets one by one till they are a gorgeous golden. Keep aside on a kitchen towel.
Serve hot with kasundi, lemon wedges and onion slices.
Serve hot with kasundi or your favorite dips.