How to make Russian Cutlets - SK Khazana -
Chicken cutlets with a crunch of vegetables
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless chicken breasts (हड्डी रहित चिकन ब्रेस्ट), French beans (फ्रेंच बीन्स)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Russian Cutlets - SK Khazana checkout Chicken Tikka Burger, Salt And Pepper Chicken, Chicken Pops, Chicken Popcorns . You can also find more Snacks and Starters recipes like Chilli Cheese Poppers (Jain) Makkai Na Bhajia Wonton Rolls Chicken Pops
Russian Cutlets - SK Khazana Recipe Card
Hindi: murgh
Be a kid or a teenage or an adult or an oldie, chicken lovers trend all over the world at all times! One meat that is a favourite of all beyond belief! When cooked, it can be presented in many guises. Sauté it, fry it, toss it, bake it, steam it – eat it the way you want to. Whatever its form may be upon being cooked, its flavour may change but its flesh remains high in protein, low in fat and can be digested easily.
Prep Time : 31-40 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Russian Cutlets - SK Khazana Recipe
Boneless chicken breasts rubbed with ginger-garlic paste and salt, boiled 300 grams
French beans 8-10
Oil 1 tablespoon
Ginger-garlic paste 1/2 tablespoon
Green chilli paste 1 teaspoon
Carrot grated 1
Salt to taste
Garam masala 2 teaspoons
Potatoes boiled and peeled 3 medium
Oil for deep-frying
Eggs 2
Vermicelli (sevian) as required
Green chutney to taste
Method
Step 1
Thinly slice the French beans diagonally.
Step 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.
Step 3
Add shredded chicken, mix well and saute for 1-2 minutes.
Step 4
Add Garam Masala and mix well. Take the pan off the heat and transfer the mixture into a bowl. Let it cool slightly.
Step 5
Mash the potatoes and add them into the bowl, and mix till well combined. Add a little salt and mix well.
Step 6
Divide the mixture into equal portions and shape each into an oval shaped cutlet or any other shape of your choice.
Step 7
Heat sufficient oil in a kadai.
Step 8
Break the eggs into a bowl, add salt and whisk well. Crush the vermicelli and spread on a plate and set aside.
Step 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.
Step 10
Slide the cutlets into the hot oil and deep-fry till golden and crisp. Drain on absorbent paper.
Step 11
Arrange them on a serving platter and serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
