
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.