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

It's amazing how a dish travels, evolves and is adapted right? Russian Cutlet for eg. Naam pe mat jaaiye, because food is universal :)

35-45 minutes
4
Russian
Russian Cutlet recipe शादी वाले रशियन कटलेट Ramadan special Chicken Cutlet recipe Recipe - Ranveer Brar

Ingredients

For Ginger Garlic Paste

1 inch Ginger, peeled, slice, अदरक

2-3 Garlic cloves, लहसुन

3-4 Green chillies, broken into half (less spicy) हरी मिर्च

Salt to taste, नमक स्वादअनुसार

 

For Cooking Chicken

1 tbsp Oil, तेल

Prepared Ginger Garlic Paste,  अदरक लहसुन का पेस्ट

320 gms Chicken breast, cut into medium cube, चिकन

2 medium size Carrot, peeled, गाजर

6-7 French beans, chopped, फ्रेंच बींस

1 cup Water, पानी

 

For Russian Cutlet

¼ cup Processed cheese, प्रोसेस चीज

1 ½ tbsp Coriander leaves, chopped, धनिया पत्ता

½ tbsp Mint leaves, chopped, पुदीने के पत्ते

2 Green chilies, chopped (less spicy) हरी मिर्च

2 tsp Black peppercorns, crushed, काली मिर्च का पाउडर

1 medium size Potato, boiled, grated, आलू

2 Eggs, boiled, grated, उबला हुआ अंडा

¼ cup Processed cheese, grated, प्रोसेस चीज

Salt to taste, नमक स्वादअनुसार

½ tsp Black peppercorns, crushed, काली मिर्च का पाउडर

¼ cup White Sauce (panada) (वाइट सॉस, पनाडा)

1 Egg yolk, अंडे का पीला हिस्सा

 

For White Sauce (Panada)

3 tbsp Butter, मक्खन

1 ½ tbsp Refined flour, मैदा

¼ cup Chicken Stock, चिकन स्टॉक

1 tbsp Milk, दूध

1 tsp Melted butter, पिघला हुआ मक्खन

 

For Coating

1 cup Vermicelli,  सेवई

¼ cup Bread crumb, ब्रेडक्रम्ब्स

½ cup Refined flour, मैदा

 

For Slurry

⅓ cup Refined flour, मैदा

½ cup Water, पानी

Salt to taste, नमक स्वादअनुसार

1 Egg white (optional) अंडा का सफेद हिस्सा

 

Other Ingredients

Oil for Frying, तेल तलने के लिए

 

For Garnish

Coriander sprig, धनिया पत्ता

Tomato wedges, टमाटर

Process

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.

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