Russian Cutlet recipe शादी वाले रशियन कटलेट Ramadan special Chicken Cutlet recipe

For Ginger Garlic Paste

• In a mortar pestle, add ginger, garlic, green chili, salt to taste.
• Make a coarse paste and keep it aside for further use.

For Cooking Chicken

• In a shallow non-stick pan, add oil once it’s hot, add ginger garlic paste and saute it well.
• Add chicken breast, carrot, french beans and saute it well.
• Add water and let it cook until the chicken is tender and cooked well.
• Once it’s cooked well, strain the chicken and keep the remaining chicken stock in a bowl and keep it aside for further use.
• 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.

For Russian Cutlet

• Transfer the shredded chicken mixture into a tray or parat, add processed cheese, and coriander leaves.
• Add mint leaves, green chillies, crushed black peppercorn, grated potato, eggs, and processed cheese.
• Add Salt to taste, crushed black peppercorns, prepared white sauce or panada, egg yolk and mix everything well.
• Divide the Russian pattice mixture into equal portions. Roll each portion between your palms and flatten it to resemble a disc.

For Frying

• 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.
• 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.
• Remove in a absorben paper. Garnish it with coriander sprig tomato wedges.
• Serve hot with green chutney.

For White Sauce Panada

• 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.
• Gradually stir in chicken stock, milk. Heat to boiling, stirring constantly, boil and stir for 1 minute.
• Add a little melted butter and mix well. Transfer it into a bowl or tray and keep it in a refrigerator to cool down.

For Coating

• In a medium size bowl, add Vermicelli, bread crumb and mix well and keep aside for further use.

For Slurry

• In a medium size bowl, add refined flour, water, salt to taste, or egg white and mix well and keep aside for further use.