Russian Cutlet recipe Wedding Russian Cutlets Ramadan special Chicken Cutlet recipe

Ingredients

• 1 inch Ginger, peeled, slice, Ginger
• 2-3 Garlic cloves
• 3-4 Green chillies, broken into half (less spicy)
• Salt to taste
• 1 tbsp Oil
• Prepared Ginger Garlic Paste
• 320 g Chicken breast, cut into medium cube, Chicken
• 2 medium size Carrot, peeled
• 6-7 French beans, chopped
• 1 cup Water
• ¼ cup Processed cheese
• 1 ½ tbsp Coriander leaves, chopped
• ½ tbsp Mint leaves, chopped
• 2 Green chilies, chopped (less spicy)
• 2 tsp Black peppercorns, crushed, black pepper powder
• 1 medium size potato, boiled and grated
• 2 Eggs, boiled, grated
• ¼ cup Processed cheese, grated
• Salt to taste
• ½ tsp Black peppercorns, crushed, black pepper powder
• ¼ cup white sauce (panada)
• 1 Egg yolk
• 3 tbsp Butter
• 1 ½ tbsp Refined flour
• ¼ cup Chicken Stock
• 1 tbsp Milk
• 1 tsp Melted butter
• 1 cup Vermicelli
• ¼ cup Bread crumb, breadcrumbs
• ½ cup Refined flour
• ⅓ cup Refined flour
• ½ cup Water
• Salt to taste
• 1 Egg white (optional)
• Oil for Frying
• Coriander sprig, coriander leaves
• Tomato wedges

Steps

1. In a mortar pestle, add ginger, garlic, green chili, salt to taste.
2. Make a coarse paste and keep it aside for further use.
3. In a shallow non-stick pan, add oil once it’s hot, add ginger garlic paste and saute it well.
4. Add chicken breast, carrot, french beans and saute it well.
5. Add water and let it cook until the chicken is tender and cooked well.
6. Once it’s cooked well, strain the chicken and keep the remaining chicken stock in a bowl and keep it aside for further use.
7. Transfer the chicken mixture into a tray and with the help of a masher try to shred the chicken once its completely cooldown shred it properly and keep aside for further use.
8. Transfer the shredded chicken mixture into a tray or parat, add processed cheese, and coriander leaves.
9. Add mint leaves, green chillies, crushed black peppercorn, grated potato, eggs, and processed cheese.
10. Add Salt to taste, crushed black peppercorns, prepared white sauce or panada, egg yolk and mix everything well.
11. Divide the Russian pattice mixture into equal portions. Roll each portion between your palms and flatten it to resemble a disc.
12. Coat the prepared cutlet into dry refined flour, and dip each cutlet into the slurry and then roll it into the vermacillie-bread crumb mixture.
13. Heat oil in a kadai, once the oil is medium hot, drop these Russian cutlets into the oil and fry until it turns into a golden brown color.
14. Remove in a absorben paper. Garnish it with coriander sprig tomato wedges.
15. Serve hot with green chutney.
16. In a shallow non-stick pan, add butter and let it melt over low heat. Add refined flour and cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat.
17. Gradually stir in chicken stock, milk. Heat to boiling, stirring constantly, boil and stir for 1 minute.
18. Add a little melted butter and mix well. Transfer it into a bowl or tray and keep it in a refrigerator to cool down.
19. In a medium size bowl, add Vermicelli, bread crumb and mix well and keep aside for further use.
20. In a medium size bowl, add refined flour, water, salt to taste, or egg white and mix well and keep aside for further use.