Hey guys!
Cutlets are my go-to snack. No matter what time of the day it is, I love making and eating them.
There’s just something about that crispy outside and soft, flavorful inside that makes them irresistible! I’ve made so many varieties of cutlets before, and this Russian Chicken Cutlet is one of my favorites.
This recipe is packed with flavors from boneless chicken, fresh veggies, and the perfect mix of spices.
The best part? You can make them ahead and store the mixture in the fridge for a day. So, whenever you feel like munching on something delicious, you can just fry them up in minutes. Serve them with tomato ketchup or mayo, and you’ve got yourself a tasty, crispy snack!
Trust me, once you take a bite, you’ll know why these cutlets are so special! Let’s get into the recipe.
Russian Chicken Cutlets
Ingredients
Instructions
Prep Work
-
Chop Vegetables
Finely chop the carrots, beans, green chilies, and spring onions.
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Measure Spices
Keep all the spices measured and ready.
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Beat Eggs
Crack the eggs in a bowl and beat them lightly.
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Prepare Bread Crumbs
Keep the bread crumbs ready on a plate.
Method
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Cook Chicken
Take boneless chicken in a pressure cooker. Add ginger garlic paste, pepper, salt, and water. Mix well.
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Pressure Cook
Cook for 3 whistles on medium-low flame. Separate the chicken from the stock and let it cool.
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Shred Chicken
Shred the chicken into small bits and set aside.
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Sauté Vegetables
Heat butter in a wide pan. Add chopped carrots, beans, green chilies, and spring onion whites. Sauté.
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Add Chicken Stock
Pour in the chicken stock and cook the veggies for a few seconds. Add red chili powder, garam masala, and cumin powder. Mix well.
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Thicken with Flour
After 2 minutes, add maida and mix thoroughly.
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Add Milk
Gradually pour in the boiled and cooled milk while stirring.
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Combine with Chicken
Add shredded chicken and cook until the mixture thickens and loses all moisture.
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Final Adjustments
Add chopped spring onion greens. Adjust salt if needed.
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Cool the Mixture
Mix everything well and cook until thick. Transfer to a bowl and let it cool.
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Shape Patties
Apply some oil to your palms and shape the mixture into even-sized patties. Refrigerate for 10 minutes.
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Coat Patties
Dip each patty in the beaten egg and then coat with bread crumbs.
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Fry Cutlets
Once the oil in a kadai is hot enough, fry the cutlets until golden brown.
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Serve Hot
Serve hot with tomato ketchup or mayonnaise.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 5g25%
- Cholesterol 90mg30%
- Sodium 700mg30%
- Total Carbohydrate 25g9%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 22g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
