Kabiraji cutlet

Step 1: Cut each 1 ⅛ lb boneless skinless chicken breasts breast in half horizontally to make 4 thin escalopes. Lay between cling film and pound to an even 5 mm thickness.

Step 2: Mix 1 tbsp ginger-garlic paste, 1 tsp green chilli paste, 2 tbsp coriander-mint paste, 1 tbsp lime juice, ¾ tsp salt, ½ tsp ground black pepper and ½ tsp garam masala, rub all over the chicken, cover and marinate in the fridge for 30 minutes (never at room temperature).

Step 3: Dust each escalope with 1 ⅜ oz plain flour, dip in 1 egg and press firmly into 2 ⅞ oz fine dry breadcrumbs on both sides. Chill for 10 minutes so the crumb sets.

Step 4: Pour 4 ¼ cups sunflower oil, for deep-frying into a deep, heavy pan so it is no more than a third full and heat it over a medium heat to 350°F on a thermometer; with no thermometer, a small cube of bread should turn golden in about 70 seconds. Never leave hot oil unattended, and keep children well away.

Step 5: Fry the cutlets 2 at a time for 5–6 minutes, turning once, until golden and cooked through: the thickest part should read 165°F, or the juices run clear with no pink. Drain on a rack.

Step 6: Whisk 3 eggs with 1 tbsp cornflour and a pinch of salt for a full 2 minutes, until smooth and runny. Common mistake: lazy whisking; thick, lumpy egg fries as clumps instead of a fine net.

Step 7: Raise the oil to 350°F. Lower in one fried cutlet. Using a long-handled spoon, flick the egg in thin streams across the oil surface around and over the cutlet; it puffs into lace within seconds. Stand back from any splashes.

Step 8: After 30 seconds, gather the lace over the cutlet with a slotted spoon, turn it and flick on a little more egg. Fry for 30 seconds more until the net is golden and crisp, then lift out and drain. Repeat with the rest.

Step 9: Serve at once with 4 tbsp kasundi (Bengali mustard sauce) and the 1 red onion and ½ cucumber salad. For a fish version use 4 skinless bhetki or other firm white fish fillets, frying until the flesh is opaque and flakes easily.