Russian Cutlets

Ingredients 

• 300 grams boneless chicken breasts rubbed with ginger-garlic paste and salt, boiled
• 8-10 French beans
• 1 tablespoon oil
• ½ tablespoon ginger-garlic paste
• 1 teaspoon green chilli paste
• 1 carrot, grated
• Salt to taste
• 2 teaspoons garam masala
• 3 medium [otatoes boiled and peeled
• Oil for deep-frying
• 2 eggs
• Vermicelli (sevian) as required
• Green chutney to taste

Method

1. Thinly slice the French beans diagonally.
2. Heat oil in a non-stick pan, add ginger-garlic paste and green chilli paste, mix and saute for 1 minute. Add carrot and beans and mix, Add salt, mix and sauté for 3-4 minutes.
3. Add shredded chicken, mix well and saute for 1-2 minutes.
4. Add Garam Masala and mix well. Take the pan off the heat and transfer the mixture into a bowl. Let it cool slightly.
5. Mash the potatoes add them into the bowl, and mix till well combined. Add a little salt and mix well.
6. Divide the mixture into equal portions and shape each into an oval-shaped cutlet or any other shape of your choice.
7. Heat sufficient oil in a kadai.
8. Break the eggs into a bowl, add salt and whisk well. Crush the vermicelli spread on a plate and set aside.
9. With one hand dip each cutlet into the eggs and with the other hand roll it in the vermicelli till well coated. Keep the cutlets on a plate.
10. Slide the cutlets into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
11. Arrange them on a serving platter and serve hot with green chutney.